Friday, September 24, 2010
Posted by Lindsey at 12:41 PM
This was not a difficult cake to make. It came together quite easily. The recipe called for a packaged white cake mix, but I would have none of that. Don't get me wrong... I have nothing against a boxed cake when you need something super quick or just don't feel like spending time in the kitchen. Lord knows I have baked my share of them! But the whole purpose of this blog is for me to expand my kitchen skills, so I decided I would prepare the cake from scratch... but you could do it either way, just remember to add the instant coffee to a couple of your layers.
3 cups cake flour (not self-rising)
4 tsp baking powder
1 1/3 cups milk
2 tbsp pure vanilla extract
3/4 cup shortening
1 cup plus 3 tbsp sugar
6 large egg whites
3 tsp instant coffee powder
1/2 cup coffee (room temperature)
2 tbsp coffee flavored liqueur
2 (8oz) containers mascarpone cheese
1 cup confectioners sugar
4 tbsp coffee flavored liqueur
2 cups heavy cream
1/4 cup confectioners sugar
2 tbsp coffee flavored liqueur
1 (1 oz) square semisweet chocolate
For the cake: Preheat oven to 375°. Grease three 8 inch round cake pans with cooking spray and line with parchment paper rounds; set aside.
Combine flour, baking powder and salt in a medium bowl and whisk together; set aside. In a 2-cup glass measuring cup, stir together milk and vanilla; set aside.
In a large bowl with an electric mixer, cream together shortening and 1 cup of sugar. On low speed, add flour mixture in three parts, alternating with milk mixture, beginning and ending with flour mixture; beat until just combined.
In the bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. While still mixing, gradually add remaining 3 tablespoons of sugar; beat on high speed until stiff glossy peaks form. Do not over beat. Gently fold a third of the egg white mixture into the flour mixture until combined. Gently fold in remaining egg whites.
Pour one third of batter into one of the prepared pans. Stir instant coffee into remaining batter; divide among remaining two pans. Bake 20-25 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire racks and cool completely.
For Coffee Mixture: Combined brewed coffee and coffee liqueur; set aside.
For Filling: In a medium bowl, using an electric mixer set on low speed, combine mascarpone, confectioners sugar and coffee liqueur; beat just until smooth. Cover and refrigerate.
For Frosting: In a large bowl, using an electric mixer set on medium-high speed, beat heavy cream, confectioners sugar and coffee liqueur until stiff. Fold 1 cup of frosting into filling mixture.
For Garnish: To make chocolate curls, microwave chocolate square for 10 seconds. Use a vegetable peeler and run it down the edge of the square.
Assembling the cake: Place one coffee flavored cake layer on a serving plate or cardboard cake round. Using a thin skewer (or toothpick), poke holes in cake, about 1 inch apart. Using a pastry brush, spread one third of reserved coffee mixture evenly over the cake. Then spread with half of the filling. Top with plain cake layer; poke holes in cake. Spread another third of coffee mixture over second layer and then spread with the remaining filling. Top with the other coffee flavored cake layer; poke holes in cake. Spread remaining coffee mixture on top. Cover sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
Source: adapted from AllRecipes, cake adapted from Martha Stewart's Lady Baltimore Cake