A layered chocolate cake never goes out of style and having the mocha filling brings it a great flavor and taste.. Frosting with chocolate glaze completes the cake because I find that there is nothing better than a double dose of chocolate to make everyone feel better!
6 large eggs+1 additional egg white
2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1 1/2 cup granulated white sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup flavorless oil (vegetable, canola or safflower)
3/4 cup freshly brewed coffee or water at room temperature
1 1/2 tsp vanilla extract
1/2 tsp cream of tartar
For chocolate glaze:
6oz semi sweet chocolate/dark chocolate chopped
4tbsp butter, diced
2 tbsp light corn syrup
1/2 tsp pure vanilla extract
1/4 cup white granulated sugar
2 tbsp unsweetened cocoa powder
1 tsp instant coffee powder
1 cup (cold) heavy whipping cream
Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (165 degrees C). You will need two 10 inch pan.
In a large bowl sift the flour with the cocoa powder, 3/4 cup granulated white sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the two greased pan and run a metal spatula or knife through the batter to get rid of any air pockets.
Smooth the top and bake in the preheated oven for about 55 to 58 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. To remove the cake from the pan, run a long metal spatula or knife around the inside of the pan. Invert onto a greased wire rack or cake circle and allow the cake to cool completely before frosting.
Place the bottom layer on your serving plate and spread with about 3/4 cup of the mocha filling.
Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the mocha filling in a piping bag and pipe a decorative border around the top of the cake.
(I was in a hurry to take this cake for a family party, so had no time to spread the glaze neatly, also did a crappy job on decorating the border! wanted to have a bigger swirls, nevertheless cake texture and flavor covered up my mess) 🙂
I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.
Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, and let cool slightly.
Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.