Mocha layer cake with chocolate rum cream filling

Here are the hottest mocha layer cake with chocolate rum cream filling articles edited and compiled by us

This extremely rich dessert is inspired by the classic Rigó Jancsi cake, named after the legendary Hungarian gypsy violinist. Make it a day before letting the flavors blend in

Cook notes

You can add about a teaspoon of more rum than the recipe requires when you go to fill the cake, let it rest after another 15 – 20 minutes after whipping – it makes it easy to spread you can simply make the filling and serve it as a chocolate mousse with a little homemade whipped cream.

It really is a delicious cake that is definitely worth it.

Ingredients :

° 5 cups Whipping Cream

° 1/5 cup (1/3 stick) un-salted butter

° 1/5 cup sugar

° 21 ounces semisweet chocolate, finely chopped; Plus 2 oz, chopped separately

° 1/3 cup dark rum

° 2 teaspoons of vanilla extract

° 1/4 cup water

° 2 tablespoons of sugar

° 2 tablespoons of dark rum

° 1 1/2 teaspoon vanilla extract

° 3/4 teaspoon instant coffee powder

° 2/3 cup cake flour

° 3 tablespoons of unsweetened cocoa powder

° 1/2 teaspoon baking soda

° 3 large eggs, separated

° 3/4 cup sugar

° 1/4 teaspoon cream of tartar

° 1/4 teaspoon salt

Preparation :

For packing and decorating:

Stir the first 3 ingredients in large saucepan on Medium-high heat until the sugar melted also cream boils. Removing from heat. Adding 21 ounces chocolate; Whisk until melted and smooth. Whisk in rum and vanilla. Transfer a cup of the warm chocolate mixture to a small bowl. Whisk the remaining 2 ounces of chocolate in the batter in a bowl and set aside for garnish. Cover, covering; Permit stand at room. Transfer the remaining chocolate mixture to a large bowl to be used as a filling. Cool until cool and thick, for at least 6 hours and 1 day.

For the drink:

Stir the water and sugar in a small saucepan over low heat until the sugar dissolves. Removal from heat; Mix in rum. Cover and leave until one day.

For the cake:

Preheat oven to 350 degrees Fahrenheit. 9 ” x 9 ” x 2 ” Butter Metal Baking Tray. Bottom line with waxed paper. Butter paper. Blend vanilla also coffee Powder in a cup; Vortex to melt the coffee. Sift flour, cocoa and baking soda in a small bowl. Using an electric mixer, beat the egg yolk and 1/2 cup of sugar in a medium bowl until very thick and light in color, about 3 minutes. Whisking in vanilla & coffee blending . Employ clean, dried beaters, whisking egg whites, cream of tartar & salt in a large bowl To smooth peaks form. Gradually add 1/4 cup of the remainder sugar, & beat until solid, but not dry. Adding 1/3 of egg white to egg yolk mixture. Adding half of flour mixture. Fold half of the remaining egg white, add the remaining flour mixture, then add the remaining white. Transfering mixture to prepared pan; Sweetly spread until thickening.

Bake the cake until puffed with the tester inserted in the middle and coming out clean, about 18 minutes. Cool in skillet on rack (cake may shrink a bit).

Cut the cake around the pan. Turn over the work surface; Peel off the paper. Utilize a long cogged knife, slice cake in half horizontal . Put in half, cut up, on a plate. Sprinkle the radius (about 3 1/2 tablespoons). Utilize electric mixer, whisking cold chocolate filling until thicken also lighter in color, in less than one minute. Spread the filling evenly over the cake layer, aligning the sides of the cake (the filling will be about 1 inch thick). Put the remaining syrup on the cut side of the second cake layer. Layer the syrup face down, over the filling; Click to commit. Reheat the top layer over low heat only until it is removable. Cast icing on center of cake. Using a small spatula, spread the topping over the edges, being careful to prevent it from spilling. Cool the cake for up to 1 day, loosely covering with foil or a cake pop for 2 hours.

Cutting cake to 16 squares also serving .

Enjoy!

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