Place pre s e rves, liqueur and lemon juice in
a small bowl. Insert the mixing beaters.
Mix on Speed 7 for 1 minute. May use as
is, or for a smoother glaze, press through a
s t r a i n e r.
Nutritional information per serving
(about 1
1
⁄
3
teaspoon):
Calories 28 (1% from fat) • carb. 7g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 2mg • fiber 0g
Grand Marnier
®
is a registered trademark owned by
the Société des Produits Marnier-La Postolle Joint
Stock Co.
M O C H A C A K E
These moist layers can be made ahead
and frozen. Frost several hours before
s e rving with Deep Mocha Fro s t i n g .
Makes two 9-inch layers, 12 serv i n g s
1
3
⁄
4
cups all-purpose flour, plus
2 tablespoons for pan preparation
2
cups granulated sugar
3
⁄
4
cup unsweetened cocoa powder
2
teaspoons baking soda
1
teaspoon baking powder
1
teaspoon salt
2
large eggs
1
cup strong brewed coffee
1
cup buttermilk
1
⁄
2
cup unsalted butter, melted and
cooled, plus 1 tablespoon for pan
1
teaspoon vanilla extract
Position rack in center of the oven, and
p reheat oven to 350ºF. Butter two 9x2-inch
diameter cake pans and line each with
round of parchment paper or waxed paper.
Butter the parchment and dust the pans
with flour, taking care to shake out all
excess flour.
Place flour, sugar, cocoa, baking soda,
baking powder and salt in a large bowl;
mix on Speed 1 for 20 seconds. Make a
well in the center and add eggs, coff e e ,
b u t t e rmilk, butter and vanilla. Beat for 2
minutes on speed 3; batter will be thin.
Pour into pre p a red pans.
Bake for 30-40 minutes, until a toothpick
i n s e rted into the center comes out clean.
Cool for 10 minutes, remove from pans;
remove and discard parchment. Place on
w i re racks to cool completely. Frost with
Deep Mocha Fro s t i n g .
D E E P M O C H A F R O S T I N G
Makes about 2
1
⁄
2
cups, enough for two
9-inch round layers
3
⁄
4
cup heavy cream
1
⁄
2
cup unsalted butter
1
⁄
2
cup sugar
12
ounces semi-sweet chocolate
1
⁄
2
tablespoon espresso powder
1
teaspoon vanilla
Combine all ingredients in saucepan and
place over medium heat. Heat mixture until
it is almost simmering. Reduce heat to
medium low and mix on Speed 2, mix until
all the chocolate is melted and mixture
is well combined, smooth, creamy and
homogenous with no visible bits of choco-
late remaining. This process takes appro x i-
mately 8 minutes.
Transfer to a bowl and refrigerate mixture
for about an hour until it sets up before
using. Deep Mocha Frosting can be made
in advance and refrigerated. Remove fro m
refrigerator about an hour before using to
allow frosting to come to a spre a d a b l e
c o n s i s t e n c y.
Nutritional information per serving (about 3
1
⁄
3
tablespoons – frosting on
1
⁄
12
of a 2-layer cake):
Calories 151 (76% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg • sod. 7g
• calc. 12mg • fiber 0g
C H O C O L ATE MOUSSE
CAKE ROLL
Makes 12 serv i n g s
For the mousse:
12
ounces semi-sweet chocolate
2
1
⁄
2
cups heavy cream
1
tablespoon Kahlua
®
, or other
coffee liqueur
For the cake:
8
ounces semi-sweet chocolate
1
⁄
4
cup brewed coffee
6
large eggs
3
⁄
4
cup granulated sugar
For the whipped cream frosting:
1
cup heavy cream
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