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Ingredientes
- 2 2/3 c. Sifted cake flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Packed dark brown sugar
- 3/8 lb (1 1/2 sticks) unsalted butter softened
- 3 x Large eggs
- 3/4 c. Light corn syrup
- 1 Tbsp. Vanilla extract
- 4 ounce Unsweetened chocolate, melted and cooled to lukewarm (110 on therm.)
- 1 1/2 c. Buttermilk
- 1 c. Water
- 1/2 c. Sugar
- 1 tsp Vanilla extract
- 3/4 lb (3 sticks) unsalted butter, room temp.
- 4 1/2 c. Powerdered sugar ( 1 1/2 lbs.)
- 1/3 c. Heavy cream (up to 1/2)
- 3 Tbsp. Instant coffee pwdr or possibly crystals
- 2 tsp Unsweetened cocoa pwdr
- 2 tsp Vanilla extract
- 1/4 tsp Salt
Direcciones
- Sift the flour, baking soda and salt together in medium bowl, set aside.
- Place brown sugar in large bowl of electric mixer; beat on high about 10 secs. to break up sugar. Add in butter, beat till mix is consistency of wet sand, about 1 minutes.
- Beat in the Large eggs one at time till well blended, about 10 secs. each time.
- Add in corn syrup and vanilla, beat till smooth, about 5 secs. Beat in the cooled chocolate till well blended and smooth about 3 - 5 mins., scrapiing bowl sides well.
- Add in flour mix and buttermilk alternately to chocolate mix, beginning and ending with flour and beating after each addition just till smooth. Pour equal amounts of the batter into three 8" round greased and lightly floured cake pans (1 1/2" deep). Bake at 350 till centers spring back when lightly pressed, about 35 - 40 mins.
- Remove cake layers from pans to a wire rack and glaze while still warm. Cold thoroughly. Spread generously with icing between layers and on top and sides.
- Glaze: In a small saucepan, combine water and sugar, bring to a boil.
- Remove from heat and stir in vanilla. With a pastry brush, brush warm glaze over the surface and a little on the sides of erach cake layer, using all the glaze.
- Makes about 1 c. glaze.
- Mocha Icing: Cream butter in large bowl of electric mixer on high speed till very creamy, about 2 mins. Gradually add in the sugar and beat till smooth, about 3 mins.
- In a separate bowl, combine 1/3 c of the cream and the remaining ingredients, stirring till thoroughly dissolved. Add in cream mix to the butter mix. Beat till well blended and sugar is completely dissolved, about 5 mins., scraping bowl well. Thin with a little more cream if you like.
- Makes sufficient frosting for one 3-layer cake.
