Kitchen

[katkitty]

Just for fun, I thought I'd post this special cake recipe for the ambitious bakers! The thought may cross your mind....'is that woman crazy'? lol. One bite & you'll know it was worth it!

Preamble:

I made this for a dinner party years ago after finding the recipe in the now dust binned Chocolatier Magazine. I had lost the recipe since....and after much searching, found it again! I plan on making it once again for the upcoming holiday season.

Please don't let the largeness of this recipe intimidate you! I have broken it down into steps. There are definitely 2 steps and possibly 3 steps can be done ahead so you are not overwhelmed! The end result is a dessert that is not only spectacular in presentation, it tastes so good too! This is a very special cake for a very special occasion for very special someone's.

It's not for everyone, however even the beginning baker can accomplish this by taking it slow and following the simple steps given. I believe you'll find it easier than you first thought, should you decide to make it. You will be so pleased with the results!
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MOCHA ZEBRA TORTE

notes:

Prepare all pans and equipment. 1) Line the jelly roll pan. Instructions below. 2) Have a 9” or 10" (depending on how thick you will spread buttercream!) springform pan ready. 3) Have a 9" -10" cake circle ready or cut one out of heavy cardboard to fit springform pan and cover in foil.

You can make the buttercream ahead, or the same day as the cake. Place in airtight container and place in fridge if made a day ahead or freeze if made many days ahead. You will need to bring it to room temp and beat it again with electric mixer before using, ONLY if you made it on another day.

You can make the sugared almonds (Step 1) on the same day as the cake or up to 2 weeks in advance and the chocolate almond shortbread (Step 2) on the same day or the day before! You can also make the cake up to the point of using the buttercream and frosting the entire cake and then wrap it tightly and freeze it for a short duration, to finish it another day.
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1.) MAKE THE SUGARED ALMONDS

Pre-heat oven to 300*

On a heavy baking sheet, mix almonds & egg white until mixture is moist. Add the sugar & toss till almonds are evenly coated.

Spread almonds into a single layer & roast for 15 - 20 min, stirring 3 or 4 times until sugar starts to caramelize and almonds are golden.

Transfer to another baking sheet to cool & stop the cooking process. Can store at room temp in a tightly covered container up to 2 weeks.
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2.) Make Chocolate Almond Shortbread. 1) Allow the shortbread to cool completely. If using next day, wrap tightly in plastic wrap & leave at room temp after cooled.

CHOCOLATE ALMOND SHORTBREAD

1/4 cup + 1/8 cup sliced almonds
3 tablespoons powdered sugar
1/2 cup + 1 T all-purpose flour
3 T granulated sugar
3 tablespoons unsweetened alkalized cocoa powder
6 tablespoons unsalted butter, chilled 1/2” cubes
1/8+ teaspoon salt
3 teaspoons pure vanilla extract
1/4 + 1/8 teaspoon almond extract

MAKE THE CHOCOLATE ALMOND SHORTBREAD

In the food processor, process almonds with powdered sugar for 20 to 30 seconds. Add the flour, sugar, cocoa powder and salt. Process 5 to 10 seconds until well blended. Evenly distribute the chilled butter over the top of the almond mixture. Add vanilla and almond extracts. Process for 50 to 60 seconds or until the mixture starts to pull away from the side of the container and forms a ball.

Scrape the dough onto the center of a 12 x 10 inch rectangle of parchment paper. Cover the dough with a second sheet of parchment. Using a rolling pin, roll into slightly larger than a 9 inch circle (will need to trim off the raggedy edges later!). Slip the dough onto a baking sheet and refrigerate the dough for 10 to 20 minutes till firm.

Position a rack in the center of the over and preheat the over to 350*. Remove the chilled circle from the refrigerator. Carefully peel off the top sheet of the parchment and discard it. Bake the shortbread for 12 to 15 minutes or until the shortbread springs back when gently pressed with a finger. Transfer the baking sheet with the shortbread to a large wire rack to cool.

Place the side piece of an 9” springform pan on top of the shortbread and with a small sharp knife, using the inside edge of the pan as a guide, trim the shortbread circle to the size of the bottom of the pan. Cool the shortbread completely. Wrap tightly & set aside if making ahead.

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You can make the Chocolate Cake, Coffee Rum Syrup, Ganache and Buttercream*** on the same day! (Steps 3, 4, 5 & 6)

***Reminder: Buttercream can also be made ahead and refrigerated for a few days or frozen if made way ahead. Bring to room temp and beat again with electric mixer before using!

3) Make Chocolate Sponge Cake. 1) Cake cools quickly. 2) Fresh cake is easier to roll. Can freeze up to 2 weeks AFTER cake is ganache & buttercream frosted & coiled on fresh 9" cardboard round and refrigerated to set the buttercream. 2) Wrap the cold ganache & buttercream filled cake coil (from in fridge) securely with plastic wrap then in foil if you decide to freeze it for a short duration.

3.) CHOCOLATE SPONGE CAKE

2 T butter in one piece for greasing jelly roll pan
1 T flour (for jelly roll pan)
7 large eggs, at room temp, separated
2/3 cup plus 2 tablespoons granulated sugar
1/8 tsp salt
2 tablespoons canola or other vegetable oil
2 teaspoons pure vanilla extract
1/3 cup plus 2 tablespoons sifted unsweetened alkalized cocoa powder

MAKE THE CHOCOLATE SPONGE CAKE

Position a rack in the center of the oven and preheat to 350*. Using the cold 2T+ piece of butter, lightly butter the jelly roll pan and line with foil pressing lightly so the foil sticks to the pan. Leave an overhang of two inches on the short ends. Lightly butter both the sides of the pan and the foil. Dust with sifted flour.

Beat the egg yolks with a wire whip attachment at medium-high speed. Gradually add 2/3 cup sugar and salt. Continue beating for 3 to 5 minutes or until a thick ribbon form when the wire whip is lifted. Gradually beat in the oil. Add the vanilla.

In a separate bowl, beat the whites at low speed until frothy. Gradually increase the speed and beat until soft peaks form. Slowly add the remaining two tables of sugar & beat until shiny peaks form.

Scrape 1/3 of the egg whites on top of the yolk mixture. Re-sift 1/3 of the cocoa over the whites and fold the whites and cocoa into the batter. 1/3 at a time, gently fold in the remaining whites and cocoa. Scrape the batter into the pan and spread it evenly with a spatula.

Bake for 20 to 30 minutes or until the cake springs back when gently pressed with a finger. Cool the cake in the pan on a wire rack for 15 minutes. Using the foil as handles, remove the cake from the jelly roll pan and place it on the wire rack (or counter top if you do not have a large wire rack) to cool completely. (Leave on the foil!)
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Make Coffee Rum Syrup. 1) Make the Coffee Rum Syrup while the cake is baking! 2) Give the syrup time to cool completely before adding rum and vanilla. Cover and leave out at room temp after cooled. 3) Liberally brush/spoon on cooled cake before the ganache

4.) COFFEE RUM SYRUP

1/4 cup water
3 tablespoons granulated sugar
1 tablespoon instant coffee powder
1 tablespoon dark rum
3/4 teaspoon vanilla

MAKE THE COFFEE RUM SYRUP

In a small saucepan, combine water, sugar, and coffee. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Raise the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup to room temperature. Stir in the rum and vanilla.
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Make Ganache Filling. 1) Make this while cake is either baking or out of oven and cooling. 2) Spread on cooled cake after brushing on the Coffee Rum Syrup and before the buttercream

5.) GANACHE FILLING

6 ounces dark chocolate, chopped (NOT UNSWEETENED chocolate)
2/3 cup heavy whipping cream
2 teaspoons vanilla

MAKE THE GANACHE FILLING

Put the chocolate into a small bowl. In a small saucepan, over medium heat, bring cream to a gentle boil. Pour the hot cream over the chocolate and let it stand for 30 seconds. Whisk until smooth and stir in vanilla. Cover the surface of the ganache with waxed paper.
Refrigerate for 30 to 60 minutes or until ganache is of spreading consistency. Do not over chill the ganache.
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Make the Coffee Rum Buttercream.

You can make this ahead, or the same day as the cake. Place in airtight container and place in fridge if made a day ahead or freeze if made many days ahead. You will need to bring it to room temp and beat it again with electric mixer before using, ONLY if you made it on another day.

If you want, you can spread the buttercream * almost * as equally as thick (not as thick but almost!) as the cake is, which also makes for a pretty presentation when cut. It's your choice how thick you'd like the buttercream filling, according to how much you'd want. Be careful to not spread it too thin or too thick.

6.) COFFEE RUM BUTTERCREAM

1/4 cup plus 1/8 cup plus 1 & 1/2 tablespoon dark rum
1/4 cup plus 1/8 cup instant coffee powder
6 teaspoons pure vanilla extract
2 & 1/2 cups packed light brown sugar
3/4 cup water
3 cups butter, softened (6 sticks)
6 large egg whites

MAKE THE COFFEE RUM BUTTERCREAM

In a small cup, stir together the coffee, rum and vanilla.

Put egg whites in a bowl and set bowl OVER (not in) another bowl filled with hot water. Swirl the whites so they absorb the warmth of the bowl. Leave the bowl over the other bowl until ready to beat the whites.

In a small heavy saucepan, combine brown sugar and water. Cook over medium-high heat, stirring with a wooden spoon for 3 to 4 minutes or until sugar dissolves. Wash down any crystals that form on the side of the pan. Raise the heat and bring the mixture to a boil.

Cook the syrup for 5-8 min until it registers 240* (soft ball) on a candy thermometer. When the syrup reaches 234* start beating the egg whites. Beat until soft peaks start to form. BUT STILL KEEP AN EYE ON THE SYRUP!

While continuing to beat egg whites (now soft peaks) at a medium-low speed, gradually pour the 240* sugar syrup down the side of the bowl into the beaten egg whites. Continue beating for 8 to 10 minutes or until mixture is cool and forms stiff, glossy peaks when the whip is lifted.

In another bowl, beat the butter until creamy. Make sure there are no lumps left in the butter. At med lo speed, beat the meringue mixture into the butter. Continue beating for 2-3 min until buttercream is thick & smooth.

Beat in coffee mixture, beating only until combined. MAY need to chill buttercream for about 10 to 15 minutes before using if made same day as cake assembly.

Reminder: You can make the buttercream ahead, or the same day as the cake. Place in airtight container and place in fridge if made a day ahead or freeze if made many days ahead. You will need to bring it to room temp and beat it again with electric mixer before using, ONLY if you made it on another day.
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Make the chocolate glaze 1) Do not start to make the final glaze finish until the layer of buttercream "frosting" has been added over the entire cake and cake is back in the refrigerator to harden. The glaze will set way too fast if you make it ahead of time.

7.) GLAZE

9 ounces dark chocolate, chopped (NOT UNSWEETENED CHOCOLATE) can use semi-sweet
1 cup heavy whipping cream
3 tablespoons light corn syrup
1 tablespoon dark rum
2 tablespoons pure vanilla extract

MAKE THE GLAZE

Put dark or semi-sweet chocolate into med bowl.

In a saucepan, bring the cream and corn syrup to a gentle boil.

Pour the hot cream over the dark chocolate. Let stand for 30 seconds. Stir gently until smooth. Stir in vanilla. Let cool to the point it does not melt the buttercream when poured over!
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8.) Make the Striping - very last thing!

1 ounce milk chocolate
1 tsp vegetable oil

MAKE THE STRIPING FOR FINAL ASSEMBLY

Melt the milk chocolate over a double boiler or carefully in microwave.

Add oil & stir till combined.
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ASSEMBLE THE CAKE

Using the foil as handles, transfer the cake to a large work surface. Using a serrated knife, trim 1/8” from all four edges.

Brush the cake with the coffee syrup. Using an offset cake spatula spread the ganache over the cake in a even layer. Refrigerate the cake for 5-10 minutes to set the ganache.

Spread approx 2 cups or more of the coffee-rum buttercream in an even layer over the cold set ganache filling***.

Using a ruler and a small knife. Score the two long sides of the cake in 1 & 1/2” wide sections. Cut into even strips.

Put a small dab of buttercream in the middle of the 9" cardboard cake circle.

Place the trimmed shortbread on the cake circle. Spread about 1/2 cup of buttercream over the shortbread circle.

***Reminder: If you want, you can spread the buttercream * almost * as equally as thick (not as thick but almost!) as the cake is, which also makes for a pretty presentation when cut. It's your choice how thick you'd like the buttercream filling, according to how much you'd want. Be careful to not spread it too thin or too thick.

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Coil one strip of the cake into a tight snail-like shape. Stand the coil on edge in the center of the shortbread circle. Wrap this center coil with the remaining strips of the cake (like a snail) until the shortbread circle is completely covered.

Place the side of the springform pan around the cake, with the blunt edge on the bottom, using the cardboard circle as the base. Cover the surface of the cake with plastic wrap and refrigerate for an hour or until the buttercream is firm.

At this point you can keep in fridge overnight. Or tightly wrap the cold cake in plastic wrap & then foil & freeze up to 2 weeks.

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FROST WITH BUTTERCREAM

After cake is chilled and ganache has set,remove the side of the springform pan. Reserve approx 1 & 1/2 to 2 cups of buttercream for decoration. Spread buttercream over the top and sides of the cake. Make sure BOTH top & sides are smooth. Refrigerate the cake again to set and harden the buttercream.

You may want to first spread a very thin layer of buttercream over the cake as a crumb barrier. Set in fridge for a few, then proceed to frost with buttercream as indicated above.

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GLAZE THE CAKE

After cake is chilled & buttercream is set:

Put the cake on a wire cooling rack over a cookie sheet or jelly roll pan.

Pour the cooled (so it doesn't melt the buttercream!) dark chocolate glaze over the entire cold cake. Gently spread glaze evenly with an offset spatula.

Refrigerate cake, rack, cookie sheet for 3-5 min ONLY to slightly set glaze. Do not allow glaze to set completely or sugared almonds will not stick to sides of cake.

Use remaining buttercream and milk chocolate to decorate and finish the cake.

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*Note: If glaze is setting too quickly after putting in fridge, place on serving platter first then press sugared almonds onto sides before adding striping!

STRIPING

Fill pastry bag w/small writing tip with the milk chocolate mixture.

Pipe thin lines of milk chocolate in same direction over the top of cake only. Turn the cake 90* and pipe more thin lines of chocolate forming a lattice pattern.

Transfer cake with cardboard round to serving platter.

Scoop up sugared almonds and gently press into sides of cake, covering the sides completely.

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BUTTERCREAM ROSETTES

Fill a pastry bag with a closed star tip with the remaining buttercream.

Pipe large rosettes around top edge of cake, leaving a very small space in-between them for cutting individual pieces. Each piece of cake served will have a complete rosette on it. Pipe as many rosettes around the edge of the top of the cake as you are cutting pieces of cake for individual servings.

Top each rosette with a chocolate covered real coffee bean or an all chocolate 'coffee bean', your choice.

Place finished cake in fridge to harden glaze & buttercream. After hardened, cover gently but securely with plastic wrap & keep in fridge.

To serve, cut cake while still somewhat cold or cooled from fridge. Cutting right out of fridge will crack the buttercream, so wait a bit. You'll know when.

Bring to room temp or close to room temp to serve.

Enjoy!