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Mocha Magic Torte |
"This is a rich cake and really scrumptious. You can be amazed by the notion of mayonnaise inside the cake, but it is the aspect that enables make it nice and moist."
Ingredients :
- Cake:
- 2 1/four cups all-purpose flour
- 1 half of teaspoons baking soda
- 1/3 cup on the spot espresso granules
- 1 1/3 cups water
- 1 2/3 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- three (1 ounce) squares unsweetened chocolate, melted
- four (1 ounce) squares unsweetened chocolate
- half of cup milk
- 2 tablespoons immediately espresso powder
- 1 egg, crushed
- 1 cup butter
- three cups confectioners' sugar
Instructions :
Prep : 30M | Cook : 12M | Ready in : 2H15M |
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- Preheat oven to 350 stages F (175 degrees C). Grease and flour two nine-inch round pans, and line them with wax paper or parchment.
- Sift flour with baking soda. Dissolve 1/3 cup immediately espresso in the water.
- In a massive bowl, beat white sugar, 3 eggs, and vanilla till light and fluffy. Blend in mayonnaise and the melted chocolate. Add flour mixture alternately with the espresso to the batter, one-third at a time; mix with electric mixer on low speed after each addition. Pour batter into organized pans.
- Bake in preheated oven until cake tester inserted in center comes out easy, about 35 mins. Cool cake in pans for 10 mins. Remove, and funky completely on cord racks.
- Melt four squares chocolate with milk and a pair of tablespoons immediate espresso in a double boiler; combo until smooth. Pour warm chocolate mixture into the crushed egg, whisking constantly. Allow to cool.
- In a mixing bowl, cream butter and confectioners' sugar till light and fluffy. Add chocolate combination to butter mixture, and mix frosting well.
- When layers have cooled, cut every horizontally to make four layers. Fill and frost the cake with the frosting.
Notes :
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