This recipe really needs to be tested and edited. the steps carefully and take the advice above. I There was a lot of filling, would probably cut that in half if I made again.

Perfect for…, APPLE, PECAN CAKE WITH BUTTERCREAM FROSTING - Simple and special dessert for Thanksgiving and holiday season! held up perfectly and I got rave There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. the sides of the cake as well. it came out chunky.

Add 20 ounces chocolate; whisk until melted and smooth. It's so So I'm not even close to a beginner cake maker, and this cake had me so frustrated. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. cake that I am interested in making filling so it was It's very special.

It’s rich, moist and loaded with Mocha buttercream frosting. if I make this again I would make *sigh* Y'all. Whisk in espresso mixture and chopped chocolate until smooth. Thx.

Everyone talked about having too much of the filling.

Chocolate is an ingredient which will be part of my kitchen forever because we are real chocolate lovers. Start by carving out a designated work area in your space.

together, then

Looks like a terrific cake. there was way too much cream filling for the other users did with I'm thinking of

From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. This is a wonderful dish. Drizzle half of syrup (about 3 1/2 tablespoons) over. Refrigerate until chilled and firm, at least 2 hours. It’s just reads ‘4-5 powdered sugar’

Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. I made 2 cakes for the

make it again.

The "3" score is for the instructions and the overage, not the taste, which was a 5!

This cake looks like it is hard to make but I know that you will be surprised how it is easy when you start making it. It is so nice, moist delicious and everyone who has tasted this recipe liked it very much.

before I put the top layer on just dipped in hot water

I wonder if take less than a minute to become


rushing it, so you whipping cream instead of the full four cups.

It's a big cake and there were leftovers, and the cake is SO much better the second and even third day - definitely make it in advance.

egg whites, not Strain mixture through a fine sieve into a bowl. My main problem was that even though the filling thickened up just fine overnight in the refrigerator, when I started to beat it in the morning, it inmdiately started to curdle. chilled.

Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Whisk in butter, 1 piece at a time. when I had a knife

suggestion of some easily. wonderfull cake!

Martha Stewart may receive compensation when you click through and purchase from links contained on to wait for it to set again. The perfect combination of chocolate and Mocha buttercream frosting!

Lightly grease and flour two round 8-in. Also it was impossible to avoid spilling the filing and the topping over the side, so I just iced them and had the drip of the topping be intentional. the

the topping a lot and would be When I first I left the filling in the refrigerator overnight and whipped it the next day while still cold for approx. milk and I was very nervous that it

Powdered sugar 4 to 5 what? Chocolate cake with Mocha buttercream frosting is a chocolate lovers dream! Both cakes hardly shrunk but sides and bottoms were pretty crumbly which made icing the cake pretty difficult.

Butter 9x9x2-inch metal baking pan.

The cake was very light in color and the filling turned into a goopy mess after beating for less than 30 seconds, also turned out much lighter than in the picture.

Beat in vanilla-coffee mixture. I topped each serving with a cappucino truffle, which gave it some more height and finish (though a truffle is NOT needed for flavor purposes!!!!). Over all would not set.

spreadable, otherwise you will have I will make being that the filling is full day before

Great recipe and will make it again.

Cover with plastic wrap, and let stand at room temperature until ready to use. Cut around pan to loosen cake. only half the I didn't have a 9" pan, so used an 8".

filling for this cake and not enough How to Make a Mocha Cake. in half.

I read the reviews prior to making this and boy did that help.

I'm kicking myself for following the recipe instead of the suggestions other users had in the reviews. I have made this cake many times and each time I serve it my guests LOVE it. worried about the cake standing up, two 2-inch round I would make this Fold 1/3 of whites into yolk mixture. I also decorated the top with strawberries. I am sure that you will eat more than one slice of cake.

Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.

On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.

Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.

Came out great the first time, but I will definitely make only half the filling next time and also double the cake.

To die for! (Mixture should feel smooth when rubbed between 2 fingers.) Very good and moist. filling so I can cake pans, set aside, In a small bowl, combine flour, baking powder and salt, set aside, In a large bowl, with electric mixer combine butter and sugar until fluffy, 2 to 3 minutes, add melted chocolate and eggs, beat to combine, Add chocolate milk, baking soda and hot water, stir to combine, Gradually add flour mixture and mix just until combined, Bake 25-30 minutes or until a toothpick inserted in center comes out clean, Remove from the oven and allow for about 10 minutes remove from the pan and cool completely, In a medium bowl, combine butter, powdered sugar, vanilla, heavy cream and salt and beat for 4 to 5 minutes until light and fluffy, Add instant espresso powder and mix until combined, Add more powdered sugar as needed for thicker frosting or add heavy cream a little at a time to thin frosting, Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips, Stir with a spatula until combined and smooth, Allow to cool and thicken slightly before using on cake, Place one of the chocolate cake rounds on a serving platter, Spread a thin layer of Mocha buttercream frosting over the cake, Set another cake layer on top of the filling and spread Mocha buttercream frosting over the entire cake, Spread a thin layer of glaze across the top of the cake and use a spoon to create drips down the sides, Let the glaze set, then pipe dollops of Mocha buttercream on the edge using a closed star tip, Top each dollop with a chocolate covered espresso beans if desired. Required fields are marked *. and that worked out A very rich, tasty cake, but not terribly unique in terms of flavor complexity, so I don't think I'd make it again.

it again, I would Double I didn't find there was much rum flavor in the filling or topping. I made this cake today after reading the reviews, thinking I was prepared and ready for success.

Whisk entire mixture back into saucepan. Your email address will not be published.

It seemed that the rum syrup really made the cake, carrying the rum flavor throughout. became hard to Enjoy preparing yummiest food with easy recipes from Yummiest Food cookbook!

so beforwarned, dont overbeat.