A time-consuming recipe but well worth it for special occasions
CAKE BATTER:
1 cup unsweetened cocoa powder
2 cups hot strong coffee
1 cup (½ stick) unsalted butter, softened
2½ cups sugar
4 large eggs, at room temperature
2¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons vanilla extract
CREAM FILLING:
2 (3-ounce) packages cream cheese, softened
⅓ cup sugar
1 (8-ounce) container frozen whipped topping, thawed
CHOCOLATE ICING:
1 (6-ounce) package semisweet chocolate morsels
½ cup half-and-half
¾ cup (1½ sticks) butter or margarine
½ teaspoon instant coffee
2½ cups sifted confectioners’ sugar
Preheat the oven to 350 degrees. Line three 9-inch round cake pans with waxed paper. Grease and flour the waxed paper. Set aside.
For the cake, in a small bowl combine the cocoa powder and coffee, stirring until smooth. Set aside.
In a large bowl cream the butter. Gradually add the sugar, beating well at medium speed with an electric mixer. Add the eggs, one at a time, beating well after each addition.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Add to the creamed mixture, alternately with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not over beat. Pour the batter evenly into the prepared pans. Bake 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans 10 minutes. Remove the cakes from the pans, peel off the waxed paper, and cool completely on wire racks.
For the cream filling, in a medium bowl beat together the cream cheese, sugar, and whipped topping. Place one layer of cake on a serving plate. Spread with half of the cream cheese mixture. Add the second layer and spread with the remaining cream cheese mixture. Top with the third layer.
For the icing, in a heavy saucepan, combine the chocolate morsels, half-and-half, butter, and instant coffee. Cook over medium heat, stirring until the chocolate melts. Remove from the heat. Stir in the confectioners’ sugar, mixing well. Set the saucepan in a bowl of ice, and beat on low speed with an electric mixer until the icing holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency. Spread the icing on the top and side of cake. Refrigerate until ready to serve.
Makes 12 servings
Naomi Murray, Queen Mother
Scarlet O’Hatters of The Ozarks,
Springfield, Missouri