Recipe By : Chef Paul Prudhomme's Louisiana Kitchen
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 c Cake flour -- sifted
1 1/2 ts Baking soda
1/2 ts Salt
1 c Dark brown sugar -- packed
3/4 c Unsalted butter -- softened
3 Eggs
3/4 c Light corn syrup
1 tb Vanilla extract
4 oz Unsweetened chocolate -- melted and cooled
1 1/2 c Buttermilk
Glaze:
1 c Water
1/2 c Sugar
1 ts Vanilla extract
Mocha Icing:
1 1/2 c Unsalted butter -- room temperature
4 1/2 c Powdered sugar
1/2 c Heavy cream
3 tb Instant coffee powder
2 ts Unsweetened cocoa powder
2 ts Vanilla extract
1/4 ts Salt
Sift the flour, baking soda and salt together in a medium-size bowl
and set aside. Place the brown sugar in a large bowl of an electric
mixer; beat on high speed about 10 seconds to break up sugar. Add the
butter and beat until the mixture is the consistency of wet sand,
about 1 minute. Beat in the eggs one at atime until well blended,
about 10 seconds each time. Add the corn syrup and vanilla and beat
until smooth, about 5 seconds. Beat in the cooled chocolate until
well blended and smooth, about 3-5 minutes, scraping bowl sides well.
Add flour mixture and buttermilk alternately to chocolate mixture,
beginning and ending with flour and beating after each addition just
until smooth. Pour equal amounts of the batter into three 8" round
greased and lightly floured cake pans (1-1/2" deep). Bake at 350 F
until centers spring back when lightly pressed, about 35 - 40
minutes. Remove cake layers from pans to a wire rack and glaze while
still hot. Cool thoroughly. Spread generously with icing between
layers and on top and sides.
Glaze:
In a small saucepan combine the water and sugar; bring to a boil.
Remove from heat and stir in the vanilla. With a pastry brush, brush
hot glaze over the surface and a little on the sides of each cake
layer, using all the glaze.
Makes about 1 cup glaze.
Mocha Icing:
Cream the butter in a large bowl of an electric mixer on high speed
until very creamy, about 2 minutes. Gradually add the sugar and beat
until smooth, about 3 minutes.
In a separate bowl, combine 1/3 cup of the cream and the remaining
ingredients, stirring until thoroughly dissolved. Add cream mixture
to the butter mixture. Beat until well blended and sugar is
completely dissolved, about 5 minutes, scraping bowl well. Thin with
a little more cream if desired. Makes enough frosting for one 3-layer
cake.
- - - - - - - - - - - - - - - - - -
Per serving: 616 Cal; 15 g Fat (21% cal from fat); 7 g Protein;
119 g Carbs; 87 mg Cholesterol; 432 mg Sodium
