{"id":24751,"date":"2022-03-20T22:31:32","date_gmt":"2022-03-20T22:31:32","guid":{"rendered":"https:\/\/mrhealthyalternative.com\/?p=24751"},"modified":"2022-03-20T22:33:05","modified_gmt":"2022-03-20T22:33:05","slug":"mocha-layer-cake-with-chocolate-rum-cream-filling","status":"publish","type":"post","link":"https:\/\/mrhealthyalternative.com\/?p=24751","title":{"rendered":"Mocha Layer Cake with Chocolate-Rum Cream Filling"},"content":{"rendered":"<div class=\"63d509947b33dea96ed9a09b2482b63d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<div data-type=\"_mgwidget\" data-widget-id=\"1554417\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n<\/div>\n<p>Mocha Layer Cake with Chocolate-Rum Cream Filling<\/p>\n<p><strong>ingredients<\/strong><\/p>\n<h3><strong>+Filling and additives:<\/strong><\/h3>\n<p>\u00b04 cups whipping cream<\/p>\n<p>\u00b01\/4 c (1\/2 stick) butter<\/p>\n<p>\u00b01\/4 c sugar<\/p>\n<p>\u00b020 oz chocolate, finely chop;<\/p>\n<p>Plus 2 ounces, chop separately<\/p>\n<p>\u00b01\/3 c dark rum<\/p>\n<p>\u00b02 teaspoons of vanilla extract<\/p>\n<p><strong>+Concentrated syrup:<\/strong><\/p>\n<p>\u00b01\/4 cup water<\/p>\n<p>\u00b02 tablespoons of sugar<\/p>\n<p>\u00b02 tablespoons of dark rum +cake:<\/p>\n<p>\u00b01 1\/2 tsp vanilla extract<\/p>\n<p>\u00b03\/4 teaspoon instant coffee powder<\/p>\n<p>\u00b02\/3 cup cake flour<\/p>\n<p>\u00b03 tsp cocoa powder<\/p>\n<p>\u00b01\/2 tsp baking soda<\/p>\n<p>\u00b03 eggs, separated<\/p>\n<p>\u00b03\/4 c sugar<\/p>\n<p>\u00b01\/4 teaspoon cream of tartar<\/p>\n<p>\u00b01\/4 teaspon<\/p>\n<p>Stir first 3 ingredients in a large, heavy saucepan over medium-high heat until sugar dissolves and cream comes to a boil. Remove from heat. Add 20 ounces of chocolate;<\/p>\n<p>Whisk until melted and smooth. Whisk with rum and vanilla. Transfer 1 cup of the warm chocolate mixture to a small bowl;Whisk remaining 2 ounces chocolate into mixture in a bowl and set aside for garnish. coverage; Let&#8217;s stand at room temperature. Transfer remaining chocolate mixture to a large bowl to use as a filling;<\/p>\n<p>Refrigerate until cold and thickened, at least 6 hours and 1 day.<\/p>\n<p>To drink:<\/p>\n<p>Stir water and sugar in \u00a0saucepan on a low heat until sugar dissolves. removing from heat; Blend in rum. Cover and leave it for one day.<\/p>\n<p>For cake:<\/p>\n<p>Heat oven to 350 degrees F. 9 x 9 Line bottom with waxed paper. butter paper. Combine the vanilla and coffee powder in the cup; Vortex to dissolve the coffee. Siftting flour, cocoa, &amp;; bakingsoda to \u00a0bowl. Using an electric mixer, beat egg yolks and 1\/2 cup sugar in a medium bowl until very thick and light in color, about 3 minutes.<\/p>\n<p>Whisking in vanilla 6 coffee mix. Using clean, dry beaters, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Gradually add the remaining 1\/4 cup of sugar, beating until firm but not dry.<\/p>\n<p>Adding 1\/3 of egg white to egg yolk mix. Add half of the flour mixture.<\/p>\n<p>Add half of the remaining egg whites, then add the remaining flour mixture, then the remaining whites. Transfer the mixture to the prepared pan; Gently spreads until thickening.<\/p>\n<p>Bake cake until puffed and a tester inserted in the center comes out clean, about 18 minutes. Cooled in pan on rack Cut the cake around the mould. turn over on the work surface; Peel off the paper. Using a long serrated knife, slice the cake horizontally in half.<\/p>\n<p>Place halves, sliced \u200b\u200bupwards, on a plate.\u00a0 Sprinkle on the radius (about 3 1\/2 tablespoons). Using an electric mixer, beat the cold chocolate filling until thickened and lighter in color, less than 1 minute. Spread the entire filling evenly over the cake layer, aligning the sides of the cake (the filling will be about 1 inch thick).<\/p>\n<p>Apply the remaining amount of syrup to the cut side of the second cake layer. Place a layer, syrup side down, on top of the filling; Click to commit. Rewarm the topping over low heat only until it is removable.<\/p>\n<p>Pour the garnish over the center of the cake. Using a small spatula, spread the topping to the edges, taking care to prevent it from spilling.<\/p>\n<p>Refrigerate the cake for up to 1 day, and cover loosely with tin foil or a cake dome after 2 hours.<\/p>\n<p>Cut the cake into 16 squares and serve.<\/p>\n<p>Enjoy !<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Mocha Layer Cake with Chocolate-Rum Cream Filling ingredients +Filling and additives: \u00b04 cups whipping cream \u00b01\/4 c (1\/2 stick) butter \u00b01\/4 c sugar \u00b020 oz chocolate, finely chop; Plus 2 ounces, chop separately \u00b01\/3 c dark rum \u00b02 teaspoons of vanilla extract +Concentrated syrup: \u00b01\/4 cup water \u00b02 tablespoons of sugar \u00b02 tablespoons of dark &#8230; <a title=\"Mocha Layer Cake with Chocolate-Rum Cream Filling\" class=\"read-more\" href=\"https:\/\/mrhealthyalternative.com\/?p=24751\" aria-label=\"Read more about Mocha Layer Cake with Chocolate-Rum Cream Filling\">Read more<\/a><\/p>\n","protected":false},"author":12,"featured_media":24752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[129],"tags":[],"class_list":["post-24751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Mocha Layer Cake with Chocolate-Rum Cream Filling ingredients +Filling and additives: \u00b04 cups whipping cream \u00b01\/4 c (1\/2 stick) butter \u00b01\/4 c sugar \u00b020 oz chocolate, finely chop; Plus 2 ounces, chop separately \u00b01\/3 c dark rum \u00b02 teaspoons of vanilla extract +Concentrated syrup: \u00b01\/4 cup water \u00b02 tablespoons of sugar \u00b02 tablespoons of dark\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Recipes\"\/>\n\t<meta name=\"google-site-verification\" content=\"-bGnr_bRkzesbbHCrFT5t9FvlkhTcTS-SGKJrUnU3jM\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/mrhealthyalternative.com\/?p=24751\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.8\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Recipes Online - Recipes Online\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Mocha Layer Cake with Chocolate-Rum Cream Filling - Recipes Online\" \/>\n\t\t<meta property=\"og:description\" content=\"Mocha Layer Cake with Chocolate-Rum Cream Filling ingredients +Filling and additives: \u00b04 cups whipping cream \u00b01\/4 c (1\/2 stick) butter \u00b01\/4 c sugar \u00b020 oz chocolate, finely chop; 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