Vienna Mocha Cake
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- 5 large eggs
- 4 tablespoons + 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- 2/3 cup hot brewed coffee
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup coffee liquor
- 1 cup (2 sticks) sticks unsalted butter, super soft
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons instant coffee
- Pinch salt
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 4 ounces best quality semi or bittersweet chocolate
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F. Butter and flour an 8-inch round baking pan, cut a piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder.
- Separate eggs, make sure that no egg yolk enters egg whites. Egg whites do not whip when traces of yolk are present.
- In bowl whip egg yolks for a minute. Add first listed 4 tablespoons sugar and whip for 30 seconds. Any sugar crystals that are stuck to sides need to be quickly scraped into mixture. Add salt and vanilla extract. Continue whipping until mixture is light in color and makes very thick ribbons, about 10 minutes. Set aside.
- In separate, bowl whip egg whites, second listed 4 tablespoons sugar and cream of tartar on medium speed to soft medium peaks (not very stiff and dry). Using a spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
- Add half of flour and gently fold until incorporated, add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 30 minutes. Turn upside down onto a plastic food film lined counter.
- For Coffee Syrup, combine hot coffee and sugar and set aside until sugar is completely dissolved. If needed, bring to a slight boil and then cool in an ice bath.
- Once syrup has cooled, measure 3/4 cup and add coffee liquor. Set aside.
- Slice cake horizontally in half and place on a serving platter.
- Spoon half of coffee syrup onto cake layer.
- Prepare buttercream by whipping soft butter until fluffy. Add sugar, instant coffee, and salt. Mix until well combined.
- Add evaporated milk 2 tablespoons at a time waiting for previously added amount to be fully incorporated before adding next. If cream is no longer light and creamy, or looks slightly curdled, heat mixture with a hairdryer while beating. Heavy or curdled looking cream is a result of cold ingredients and is easily remedied by using heat.
- Add vanilla and fit buttercream in a piping bag fitted with a plain piping tip 1/3 inch in diameter.
- Pipe kisses on edge of cake and spread a thin layer of buttercream on entire center.
- Cover with remaining cake layer and moisten cake with remaining coffee syrup.
- Pipe a few rows of kisses on edge of cake.
- For Chocolate Glaze, bring heavy cream and sugar to a boil. Remove from heat and add chocolate. Whisk until smooth.
- Once glaze feels less than lukewarm, pour glaze in center of cake.
- Cake is most delicious when served at room temperature.