Chocolate cake layers are filled and frosted with a chocolate, mocha and whipped cream mixture — truly decadent!
Cake Ingredients:
8 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup LAND O LAKES® Butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1 1/2 cups finely ground pecans
Mocha Filling Ingredients:
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups half-and-half
1/4 cup LAND O LAKES® Butter
2 (1-ounce) squares semi-sweet baking chocolate
1 tablespoon instant coffee granules
1/8 teaspoon salt
Topping Ingredients:
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Garnish Ingredients:
Sliced strawberries
Heat oven to 350°F. Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
Beat eggs at medium-high speed in large mixer bowl until light and foamy (2 to 3 minutes). Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add ground pecans; continue beating until well mixed.
Spoon 1/4 batter into each prepared pan; tap lightly on counter to remove any large air bubbles. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. (Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes; using aluminum foil, lift cake from pans. Cool completely; remove aluminum foil. Brush edges of cake to remove crumbs.
Meanwhile, stir together 1/2 cup sugar and cornstarch in 2-quart saucepan; stir in half-and-half to dissolve cornstarch. Add all remaining filling ingredients. Cook over medium heat, stirring often, until mixture comes to a full boil (6 to 8 minutes). Boil, stirring constantly, 1 minute. Remove from heat. Cover surface with plastic food wrap; refrigerate until completely cooled (2 to 3 hours).
Beat all topping ingredients in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Stir 1 cup topping into cooled mocha filling. (Mocha filling will be very stiff before mixing in topping.)
Place one cake round on serving plate. Frost top only of cake with mocha filling. Top with second cake round and frost with 1/3 mocha filling. Top with second cake round and frost with 1/3 mocha filling. Place third cake round on top of filling. Frost top with remaining 1/3 mocha filling. Top with remaining cake layer. Frost and decoratively pipe top of cake with remaining topping. Refrigerate at least 3 hours before serving. Just before serving, decorate top with sliced strawberries. Store refrigerated.
Makes 16 servings.
TIP: If only 2 (8-inch) round cake pans are available, bake 2 layers at a time.
Nutrition Facts (1 serving):
Calories: 480
Fat: 37 g
Cholesterol: 175 mg
Sodium: 210 mg
Carbohydrates: 36 g
Dietary Fiber: 0 g
Protein: 6 g