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pan and bake in the preheated oven for 60
minutes, or until a cake tester comes out
clean when tested. Invert the pan immedi-
ately onto a wire rack and let the cake cool
completely in the pan upside down on the
rack. This will take about 2
1
⁄2 to 3 hours.
Run a long thin knife around the outer and
tube edges of the pan and turn the cake
out of the pan onto the rack. Use a long
wooden skewer to loosen the cake from
the center tube. Remove cake from pan.
Wrap in plastic wrap and store at room
temperature for up to 2 days or refrigerate
up to 4 days. (Cake may be also be double
wrapped and frozen – thaw before serving.)
Dust with powdered sugar before serving
– serve with a drizzle of the Orange Apricot
Glaze.
Nutritional information per serving (based on 18 servings):
Calories 194 (37% from fat) • carb. 27g • pro. 3g
• fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg
• calc. 93mg • fiber 0g
ORANGE APRICOT GLAZE
Makes
1
⁄2 cup glaze
1
⁄2 cup apricot preserves
2 tablespoons Grand Marnier
®
liqueur
1 teaspoon fresh lemon juice
Place preserves, 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 strainer.
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
MOCHA CAKE
These moist layers can be made ahead
and frozen. Frost several hours before
serving with Deep Mocha Frosting.
Makes two 9-inch layers, 12 servings
1
3
⁄4 cups unbleached, all-purpose flour,
plus
2 tablespoons for pan
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
preheat oven to 350ºF. Butter two 9-inch
round, 2-inch deep 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, coffee,
buttermilk, butter and vanilla. Beat for 2
minutes on speed 3; batter will be thin.
Pour into prepared pans.
Bake for 30 to 40 minutes, until a toothpick
inserted into the center comes out clean.
Cool for 10 minutes, remove from pans;
remove and discard parchment. Place on
wire racks to cool completely. Frost with
Deep Mocha Frosting.
DEEP MOCHA FROSTING
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 semisweet 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 approxi-
mately 8 minutes.
Before using, transfer to a bowl and refrig-
erate mixture for about an hour until it sets
up. Deep Mocha Frosting can be made in
advance and refrigerated. Remove from
refrigerator about an hour before using
to allow frosting to come to a spreadable
consistency.
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
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