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Cuisinart DLC-5 7-Cup Capacity Food...

MOCHA CAKE WITH CHOCOLATE CREAM FILLING

Makes 10 servings

Cake:
3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
2 teaspoons instant coffee
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
1 cup cake flour
2 teaspoons baking powder

For cake:
Preheat oven to 375 degrees.
Cover the bottom of a 9-inch pan with parchment paper. Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks. Dissolve milk with coffee, add to egg yolk mixture and beat until light and creamy.
In a separate bowl, beat egg whites with cream of tartar until medium firm.
Combine flour and baking powder. Fold flour in egg yolk mix alternately with egg whites.
Spread cake mix in prepared pan. Bake 12 to 15 minutes or until center of cake is set.
Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over.
Using electric mixer, beat cold chocolate filling until thick and lighter in color, about a minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Pour topping onto top center of cake.
Using small spatula, spread topping to edges, being careful to keep it from spilling over.
Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.

Filling and Topping:
2 cups whipping cream
2 ounces unsalted butter
1/4 cup sugar
10 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract

Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Cover; let stand at room temperature. Chill until cold and thick, 4 to 6 hours.
Syrup:
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum

Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.

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