Recipe by MacChef
Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.
Top Review by Cookin-jo
This is a wonderful special occasion cake which I loved, but warning - very rich! I decorated the sides and top with grated bitterweet chocolate and froze what was left after Christmas Eve. A few days in the freezer didn't hurt it at all. Another warning, my kids didn't like it. Adult flavours I think.
- 1 cup butter
- 5 large eggs, separated
- 1 cup buttermilk
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 1⁄2 cups sugar
- 5 tablespoons total mocha syrup or 5 tablespoons coffee liqueur or 5 tablespoons irish cream
- 2 teaspoons vanilla extract
- 1 cup butter
- 8 cups powdered sugar, separated
- 6 tablespoons total mocha syrup or 6 tablespoons coffee liqueur or 6 tablespoons irish cream
- 2 tablespoons vanilla
Directions See How It's Made
- For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
- In a bowl add all of your dry ingredients (except sugar); set aside.
- In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
- Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
- Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
- Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
- While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
- To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.