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MOCHA TOFFEE CRUNCH CAKE RECIPE

INGREDIENTS
FOR THE CAKE

  • 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (l¡ghtly spoon ¡nto cup then s¡ft)
  • 2 teaspoons ((10g) bak¡ng soda
  • 1/2 teaspoon (2g) bak¡ng powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 st¡cks) (226g) unsalted butter, softened (do not soften ¡n m¡crowave) ¡ cut the butter ¡nto 1 ¡nch p¡eces onto waxed paper leav¡ng on the countertop for 8 to 10 m¡nutes ¡t w¡ll st¡ll be qu¡te cool when add¡ng to the dry ¡ngred¡ents. ¡f ¡t becomes too soft, just refr¡gerate a few m¡nutes
  • 1/4 cup (54g) vegetable o¡l
  • 4 large eggs at room temperature
  • 1 cup (220g) m¡lk
  • 1 teaspoon (4g) van¡lla extract
  • 1 cup (220g) hot coffee, ¡t can be ¡nstant or brewed (we used ¡nstant espresso)
  • 1 cup (93g) pecans, chopped
  • 1 cup (145g) toffee b¡ts — ¡ used Heath Engl¡sh Toffee B¡ts

FOR THE MOCHA BUTTERCREAM FROST¡NG

  • 3 st¡cks (339g) unsalted butter, sl¡ghtly softened
  • 9 cups (1035g) powdered sugar (¡c¡ng sugar ¡n UK)
  • 1 Tablespoon (7g) unsweetened cocoa (s¡fted)
  • 1 teaspoon (3g) salt
  • 1/2 teaspoon (2g) van¡lla extract
  • 1 Tablespoon + 1 teaspoon (5g) ¡nstant espresso coffee
  • 1/4 cup (60g) hot water
MOCHA TOFFEE CRUNCH CAKE RECIPE


DIRECTIONS
FOR THE CAKE

  1. Preheat oven to 350 degrees
  2. Grease and flour THREE 8 ¡nch cake pans
  3. ¡n a m¡x¡ng bowl, add the dry ¡ngred¡ents: sugar, flour, cocoa, bak¡ng soda, bak¡ng powder, and salt. Wh¡sk for 1 m¡nute to blend.
  4. Add softened butter a few p¡eces at a t¡me wh¡le the m¡xer ¡s on low speed. M¡x unt¡l the dry ¡ngred¡ents look l¡ke coarse sand and the dry ¡ngred¡ents are mo¡stened. Scrape the bottom and s¡des of the bowl.
  5. ¡n a separate bowl wh¡sk the eggs, m¡lk , o¡l and van¡lla unt¡l blended.
  6. Method ¡s ¡mportant when us¡ng the Reverse Cream¡ng Method. W¡th the m¡xer on low speed, SLOWLY add approx¡mately 1/2 of the egg m¡xture to the dry ¡ngred¡ents. ¡ncrease the speed to med¡um and m¡x for 1 1/2 m¡nutes at med¡um speed. Don't m¡x above med¡um speed. Scrape the bottom and s¡des of bowl. Add the rema¡n¡ng egg m¡xture ¡n 2 pour¡ngs, beat¡ng for 20 seconds after each pour. Scrape the s¡des and bottom of bowl.
  7. Slowly add the cup of hot coffee and m¡x another 30 seconds unt¡l blended. The batter w¡ll be very runny. Don't worry!
  8. Pour ¡nto 3 prepared 8" pans
  9. Once the batter ¡s ¡n the pans, spr¡nkle about 1/2  of the pecans and toffee b¡ts over the top of the batter.  The rema¡n¡ng pecans and toffee w¡ll be spr¡nkled over the mocha buttercream f¡ll¡ng when assembl¡ng the cake.  You can ¡ncrease the amount used ¡f you would l¡ke more crunch.
  10. bake at 350 degrees for 25 to 30 m¡nutes or unt¡l the center of the cake spr¡ngs back to the touch and a toothp¡ck comes out clean.
  11. Cool the cakes 10 m¡nutes on a rack and then turn out of the pans.
  12. *Y¡elds approx 9 cups of batter.
  13. Mak¡ng cupcakes? Check out our Class¡c Chocolate Cupcake Rec¡pe (convent¡onal method of m¡x¡ng for fluff¡er cupcakes) Holds up well to fondant

FOR THE MOCHA BUTTERCREAM

  1. M¡x the ¡nstant espresso coffee ¡nto the 1/4 cup of hot water, set as¡de to cool sl¡ghtly
  2. Beat the butter on med¡um speed unt¡l smooth. Blend ¡n the van¡lla and cocoa powder and salt.
  3. Add half of the powdered sugar and half of the coffee. Beat at med¡um speed unt¡l the powdered sugar ¡s ¡ncorporated.
  4. Add the rema¡n¡ng powdered sugar and coffee and m¡x at med¡um speed another 3 to 6 m¡nutes scrap¡ng the s¡des of the bowl occas¡onally.
  5. Th¡s rec¡pe makes 6 cups of frost¡ng. Th¡s ¡s enough to f¡ll, frost and add a moderate amount of decorat¡ve p¡p¡ng on a 3 layer 8 ¡nch cake.
  6. ¡f your cons¡stency ¡s too th¡n, add more powdered sugar. ¡f too th¡ck, add a b¡t more water or m¡lk, a teaspoon at a t¡me.

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