Ultimate choco-mocha cake
Prep Time
Price Per Serving
Cooking Mode
120 g (4 oz.) oz semi-sweet chocolate
175 mL (¾ cup) cup very hot strong coffee
250 mL (1 cup) cup canola oil
750 mL (3 cups) cup all-purpose flour
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup sifted cocoa powder
3 eggs
500 mL (2 cups) cup white sugar
250 mL (1 cup) cup cappuccino Mediterranean 6% M.F. yogurt
375 mL (1 ½ cups) cup white sugar
175 mL (¾ cup) cup water
6 egg whites
500 mL (2 cups) cup room-temperature butter, cut in cubes
15 mL (1 tbsp.) tbsp instant coffee
175 g (6 oz.) oz semi-sweet chocolate, melted, at room temperature
120 g (4 oz.) oz semi-sweet chocolate, chopped
125 mL (½ cup) cup cooking cream
12 Sensations by Compliments Parisian macaroons
120 g (4 oz.) oz semi-sweet chocolate
175 mL (¾ cup) cup very hot strong coffee
250 mL (1 cup) cup canola oil
750 mL (3 cups) cup all-purpose flour
5 mL (1 tsp.) tsp baking powder
5 mL (1 tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup sifted cocoa powder
3 eggs
500 mL (2 cups) cup white sugar
250 mL (1 cup) cup cappuccino Mediterranean 6% M.F. yogurt
375 mL (1 ½ cups) cup white sugar
175 mL (¾ cup) cup water
6 egg whites
500 mL (2 cups) cup room-temperature butter, cut in cubes
15 mL (1 tbsp.) tbsp instant coffee
175 g (6 oz.) oz semi-sweet chocolate, melted, at room temperature
120 g (4 oz.) oz semi-sweet chocolate, chopped
125 mL (½ cup) cup cooking cream
12 Sensations by Compliments Parisian macaroons
Directions
1Preheat oven to 180°C (350°F) with rack in the centre.
2Place chocolate in a bowl and add hot coffee. Let sit about 1 minute.
3Whisk until chocolate is completely melted. Gradually add oil, stirring until well incorporated. Reserve.
4In a separate bowl, mix flour, baking powder, baking soda, salt, and cocoa. Reserve.
5Using a stand mixer at high speed, beat eggs and sugar in a large bowl until batter is pale and forms ribbons when beaters are lifted.
6Add yogurt and mix at low speed.
7Incorporate chocolate mixture and dry ingredients, alternating.
8Divide batter among three greased cake tins measuring 23 cm (9 in.) diameter x 5 cm (2 in.) high. Bake in oven for about 30 to 35 minutes, or until toothpick inserted in the middle of cakes comes out clean. Let cool slightly. Remove from tins and cool completely on rack.
9Heat sugar and water for 5 to 7 minutes in a small saucepan over high heat, stirring several times, until thick syrup forms.
10Using a stand mixer, beat egg whites in a bowl until soft peaks form.
11While still beating, gradually pour in hot sugar syrup. Continue beating constantly until stiff peaks form.
12Beat in butter cubes one at a time until texture is very smooth.
13Dissolve instant coffee in a minimum of water.
14Gently incorporate coffee and chocolate into buttercream.
15Place chocolate in a large bowl. Reserve.
16Bring cream to a boil in a saucepan. Remove from heat and pour onto chocolate.
17Beat mixture until chocolate has melted completely and glaze is smooth.
18Let cool slightly. The glaze should be somewhat liquid. Add more cream if necessary.
19Place a cake on a serving plate and cover top with buttercream. Place second cake on first and cover top with buttercream.
20Place third cake on top and completely cover cakes with buttercream using a metal icing spatula (run under very hot water, wipe dry and pass over entire cake for a very smooth finish).
21Gradually pour slightly cooled glaze onto top of cake. It should be sufficiently liquid. With the back of a spoon, spread glaze over top and allow to run down cake sides. You may have leftover glaze afterwards.
22Decorate cake with macaroons and serve.
23The glaze must be at the right temperature. If necessary, reheat in double boiler so that it is liquid.
Disclaimer
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Personal Note
Personal Note