German-style with ground walnuts and a mocha whipped cream frosting.
These ingredients are simmered until thick, then cooled and folded in with stiffly whipped cream.
The result is a light, creamy frosting with a lovely chocolate coffee mocha flavor.
Elise Bauer
The original recipe is a clipping that a friend of Gabi’s gave her years ago.
Think of it like making a sweet souffle, with ground nuts in the batter.
A light touch will be rewarded.
Elise Bauer
So separate them first, and then prep the rest of the ingredients.
Simple Tip!
Any fat from yolks or oil will make it difficult to beat the egg whites.
Elise Bauer
Prepare two 9-inch cake pans.
Line the pans with parchment paper or wax paper.
Lightly butter the sides of the pans (not the paper).
Elise Bauer
Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.
Place the egg yolks into a mixing bowl and beat until smooth.
Slowly add 3/4 cup of white sugar and continue to beat the egg yolks until thick and pale.
Elise Bauer
(I use a hand mixer for this.)
Using a stand mixer, beat the egg whites with the whisk attachment until foamy.
Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form.
Elise Bauer
Spoon the batter into the prepared, parchment-layered cake pans.
Bake for 25 to 30 minutes at 350F (175C) until a slight imprint remains when touched.
While the cake is cooking prepare the mocha frosting base.
Elise Bauer
Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan.
Turn the heat onto medium and gradually stir in the coffee and the chocolate chips.
Stir continuously until the mixture starts to simmer and thicken quite substantially.
Elise Bauer
Continue to stir while the mixture simmers for 1 minute.
Then remove from heat and stir in the butter and vanilla extract until well blended.
(You will incorporate this mocha base into whipped cream when you frost the cake.)
Elise Bauer
Remove the cakes from oven and cool in the pans for 10 minutes.
Run a dull knife around the edges of the cakes to separate it from the sides of the pans.
Carefully invert the cakes onto a rack.
Elise Bauer
Carefully peel back and discard the parchment or wax paper.
This will help it hold up as a frosting.
Once whipped, fold the whipped cream and mocha base together.
Elise Bauer
Place one cake on a serving platter.
Place the second cake on top of it, and frost the top and sides of the cake.
Serve immediately, or keep chilled until serving.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
