K-Paul's Louisana Kitchen Restaurant Chocolate Cake With Mocha Icing

[kaci]

K-Paul's Louisana Kitchen Restaurant Chocolate Cake With Mocha Icing


Makes one 3-layer cake

2 2/3 cups sifted cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup packed dark brown sugar
1 1/2 sticks unsalted butter, softened
3 eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
4 oz unsweetened chocolate, melted and cooled to lukewarm(110 on a candy thermometer)
1 1/2 cups buttermilk
Glaze (See recipe below)
Mocha Icing (see recipe below)

.
Sift the flour, baking soda and salt together in a medium-size bowl and set
aside.

Place the brown sugar in a large bowl and beat on high speed about 10
seconds to break up the sugar. Add the butter and beat until the mixture is
the consistency of wet sand, about 1 minute. Beat in the eggs one at a time
until well blended, about 10 seconds each time. Add the corn syrup and
vanilla and beat until smooth, about 5 seconds. Beat in the cooled chocolate
until well blended and smooth, about 3-5 minutes, scraping bowl sides well.

Add flour mixture and buttermilk alternately to chocolate mixture, beginning
and ending with flour and beating after each addition just until smooth.

Pour equal amounts into three 8-inch round greased and lightly floured cake
pans (1 1/2 inches deep). Bake at 350 degrees until centers spring back when lightly pressed, about 35 to 40 minutes. Remove cake layers from pans to a wire rack and glaze while still hot. Cool thoroughly. Spread generously with icing between layers and on top and sides.

GLAZE
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract

In a small saucepan combine the water and sugar; bring to a boil. Remove
from heat and stir in the vanilla. With a pastry brush, brush hot glaze over
the surface and a little on the sides of each cake layer, using all the
glaze.

NOTE Be sure to use a good pastry brush as a rough one will tear up the top
of your cake!!

MOCHA ICING 3 sticks unsalted butter at room temperature
4 1/2 cups powdered sugar
1/3 to 1/2 cup heavy cream
3 tbsp instant coffee powder or crystals
2 teaspoons unsweetened cocoa powder
2 teaspoons vanila extract
1/4 teaspoon salt

Cream the butter in a large bowl on high speed until very creamy, about 2
minutes. Gradually add the sugar and beat until smooth, about 3 minutes.

In a separate bowl, combine 1/3 cup of the cream and the remaining
ingredients, stirring until thoroughly dissolved. Add cream mixture to the
butter mixture. Beat until well blended and sugar is completely dissolved,
about 5 minutes scraping bowl well. Thin with a little more cream if
desired.

Makes enough frosting for one 3-layer cake.

K-Paul's Louisana Kitchen Restaurant in New Orleans.


Source: Chef Paul Prudhomme's Louisana Kitchen Cookbook Pages 328-330