MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

INGREDIENTS :

5 cups Whipping Cream

1/5 cup (1/3 stick) un-salted butter

1/5 cup sugar

21 ounces semisweet chocolate, finely chopped; Plus 2 oz, chopped separately

1/3 cup dark rum

2 teaspoons of vanilla extract

1/4 cup water

2 tablespoons of sugar

2 tablespoons of dark rum

1 1/2 teaspoon vanilla extract

3/4 teaspoon instant coffee powder

2/3 cup cake flour

3 tablespoons of unsweetened cocoa powder

1/2 teaspoon baking soda

3 large eggs, separated

3/4 cup sugar

1/4 teaspoon cream of tartar

1/4 teaspoon salt

DIRECTIONS:

For packing and decorating:

Stir the first 3 ingredients in large saucepan on Medium-high heat until the sugar melted also cream boils. Removing from heat. Adding 21 ounces chocolate; Whisk until melted and smooth. Whisk in rum and vanilla. Transfer a cup of the warm chocolate mixture to a small bowl. Whisk the remaining 2 ounces of chocolate in the batter in a bowl and set aside for garnish. Cover, covering; Permit stand at room. Transfer the remaining chocolate mixture to a large bowl to be used as a filling. Cool until cool and thick, for at least 6 hours and 1 day.

For the drink:

Stir the water and sugar in a small saucepan over low heat until the sugar dissolves. Removal from heat; Mix in rum. Cover and leave until one day.

For the cake:

Preheat oven to 350 degrees Fahrenheit. 9 ” x 9 ” x 2 ” Butter Metal Baking Tray. Bottom line with waxed paper. Butter paper. Blend vanilla also coffee Powder in a cup; Vortex to melt the coffee. Sift flour, cocoa and baking soda in a small bowl. Using an electric mixer, beat the egg yolk and 1/2 cup of sugar in a medium bowl until very thick and light in color, about 3 minutes. Whisking in vanilla & coffee blending . Employ clean, dried beaters, whisking egg whites, cream of tartar & salt in a large bowl To smooth peaks form. Gradually add 1/4 cup of the remainder sugar, & beat until solid, but not dry. Adding 1/3 of egg white to egg yolk mixture …