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Oaxacan Chocolate Mocha Cake
Category: Desserts, Cakes
Serves: 12
Rating:
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Ingredients:
18 oz. bittersweet chocolate cut up 2 sticks unsalted butter 6 eggs 2 T. instant espresso coffee powder 1 c. heavy cream 2 T. powdered sugar 1/4 c. sour cream 1 t. vanilla extract 1 c. toasted pecan halves
Directions:
Preheat oven to 425°. Grease 9” round cake pan and line bottom with parchment or wax paper. In a 2 quart glass bowl, combine 16 oz. chocolate and the butter. Heat in microwave on high 1-1/2 - 2-1/2 minutes, stirring once or twice, until melted and smooth. In a large bowl, beat eggs with electric mixer on high speed until slightly thickened and lemon colored, 5 - 7 minutes. Fold one third of the eggs into the chocolate mixture. Fold in remaining eggs until well blended. Fold in espresso powder. Turn batter into prepared pan. Set in another larger pan and add water to reach one third way up side of cake pan. Bake 5 minutes. Cover pan with foil and bake 10 minutes longer. Remove cake pan from water bath, uncover and let cool on rack 45 minutes. Refrigerate at least 6 hours or overnight. With shap knife, loosen sides of cake from pan and turn onto serving plate. An hour before serving, in a medium bowl beat together heavy cream and powdered sugar with an electric mixer on high speed until soft peaks form. Add sour cream and vanilla and beat until well mixed and peaks hold their shape. Spread over top and sides of cooled cake. Arrange pecans around the side of the cake. Melt the remaining 2 oz. chocolate and drizzle over top with a fork to form a decorative pattern.