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Twelve-Layer Mocha Cake

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Twelve-Layer Mocha Cake

Twelve-Layer Mocha Cake

amanda

Equipment

  • Electric Mixer (Handheld or Stand) - Essential for mixing batter and icing efficiently; portable handheld version for small batches, stand mixer for larger quantities.

  • Sifter / Fine Mesh Strainer - Used to sift flour, cocoa powder, and remove debris from dry ingredients to avoid lumps in batter.

  • Cake Baking Pan Set (12-Cup) - Specifically designed for layered cakes like twelve-layer mocha creations, promotes even baking.

  • Silicone Baking Mat / Parchment Paper Sheets - Distributes batter or icing without sticking and aids in effortless removal after baking.

  • Offset Spatula (Pastry) - Ideal for spreading buttercream and decorating cake layers smoothly.

  • Cooling Rack with Bottom Feet / Silicone Mat - Ensures even cooling of each layer by allowing air circulation underneath, preventing sogginess.

  • Digital Scale (Culinary Grade) - Provides accurate measurement for ingredients crucial in recipes requiring precise ratios, such as a twelve-layer mocha cake.

  • Cake Leveler or Serrated Knife - Used post-baking to level each layer of the cake for even assembly and professional finishes.

Ingredients

  • 4 large egg yolks at room temperature 30 minutes

  • 2 tablespoons whole milk

  • 1/2 teaspoon pure vanilla extract

  • 3/4 cup sugar, divided

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 large egg whites at room temperature 30 minutes

  • 6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped

  • 1/4 cup water

  • 5 large eggs, separated, at room temperature 30 minutes

  • 1/4 teaspoon salt

  • 1/2 cup sugar, divided

  • 1 tablespoon unsweetened cocoa powder

  • 2/3 cup hazelnuts (3 1/2 ounces)

  • 3 large egg whites at room temperature 30 minutes

  • 1/8 teaspoon salt

  • 1/8 teaspoon cream of tartar

  • 1/2 cup sugar

  • 1/3 cup water

  • 2 tablespoons sugar

  • 1 teaspoon instant-espresso powder

  • Coffee and mocha buttercreams

  • Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.
2

Instruction 2

Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
3

Instruction 3

Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.
4

Instruction 4

Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.
5

Instruction 5

Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.
6

Instruction 6

Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
7

Instruction 7

Line second sheet pan with parchment paper.
8

Instruction 8

Melt chocolate with water, then cool to lukewarm.
9

Instruction 9

Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.
10

Instruction 10

Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.
11

Instruction 11

Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.
12

Instruction 12

Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.
13

Instruction 13

Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
14

Instruction 14

Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.
15

Instruction 15

Reduce oven to 250°F.
16

Instruction 16

Finely chop nuts.
17

Instruction 17

Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.
18

Instruction 18

Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.
19

Instruction 19

Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.
20

Instruction 20

Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.
21

Instruction 21

Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.
22

Instruction 22

Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream.
23

Instruction 23

Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.
24

Instruction 24

Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.
25

Instruction 25

Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.
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