Choco Espresso Cake2017-12-07
- Servings : 12
For the brownie cake base:
3/4 cup cocoa powder
3/4 cup Magnolia Gold Butter
¼ cup Maple syrup
2 tbsps. Magnolia Nutri-oil
3 pcs. whole eggs
1 cup sugar
3/4 cup Purefoods Baron All Purpose Flour
1 cup walnuts, chopped
For the light coffee buttercream:
1-½ cups Magnolia Gold Butter
6 pcs. eggyolks
1 cup sugar
1-½ cups evaporated milk
4 tbsps. Kahlua or coffee liquer
2 tbsps. Tondeña rum
3 tbsps. San Mig Coffee instant coffee
1 cup all purpose cream, whipped
chocolate tiles for garnish
To prepare the brownie cake base: Preheat oven at 350ºF. Line a 9" -round pan with Glad bake paper. Combine cocoa powder, butter, maple syrup and oil in a saucepan. Cook over medium heat until smooth. Remove from heat and cool. Beat eggs and sugar until light. gradually add in the cooled chocolate mixture and mix until smooth. Add in the flour and continue mixing at low speed. Fold in chopped walnuts. Bake at 350ºF for 20 minutes or until done.
To prepare the light mocha buttercream: Cream butter until light. In a saucepan, combine eggyolks, sugar and evaporated milk. Cook until thick. Set aside and cool. Combine coffee liqueur, rum and instant coffee and mix very well. And this to your mixture. Gradually add in streams your cooled milk mixture to the creamed butter and continue creaming until it becomes light and smooth. Set aside 1 cup of this mixture and add the whipped all purpose cream to make it lighter, and set aside for the frosting.
To assemble: Divide the cake into 2 layers. Save the other half. Line an 8"-ring mold with foil. Place the other half at the bottom of the ring mold. Pour remaining coffee buttercream and top with the buttercream that was lightened with the all purpose cream. Chill and allow to set. Garnish with rosettes of buttercream and chocolate tiles.