- Cook Time
- Prep Time
- 12-14 ServingsServings
- 3 oz. unsweetened chocolate
- 1 cup butter, softened
- 1 cup Granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 1/4 cups cake flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup sour cream
- 1 cup hot coffee
- Chocolate Ganache Ingredients:
- 1 1/3 cups whipping cream
- 2 cups (12 oz.) semisweet chocolate chips Mocha Filling Ingredients:
- 2 tbsp. water
- 2 Tbsp. unsweetened cocoa
- 2 Tbsp. instant coffee
- 1/2 cup butter, softened
- To Finish:
- 1/2 cup sliced almonds, toasted*
- 1/4 cup caramel candies (about 1 ounce)
- 1 tbsp. water
1 Heat oven to 375 degrees. Grease and flour two 9 x 1 1/2-inch round layer cake pans; set aside.
2 To make cake: In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. I
3 In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition.
4 Mix in chocolate. In another bowl, mix the flour, baking soda and salt. Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly.
5 On low speed, mix in the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles.
6 Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely.
7 If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.
8 To make Chocolate Ganache: In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth.
9 Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
10 To make Mocha Filling: In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of sugar. Gradually beat in coffee mixture. Beat in remaining sugar.
Source: Almond Board of California