Page 308 - Chocolate Cake Doctor

290 C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S

3. Place the cake mix, brewed coffee, and 8. When the cake has cooled, loosen the
cinnamon in a large mixing bowl. Beat edges with a knife. Cut the cake length-
with an electric mixer on low speed for wise into thirds with a sharp, serrated
30 seconds. Stop the machine and scrape knife, cutting through the parchment.
down the sides of the bowl with a rub - Invert one layer onto a serving platter and
ber spatula. Increase the mixer speed peel off the paper. Spread with half of the
to medium and beat for 1 minute more, mousse. Place a second layer on top, and
scraping the sides down again if needed. spread it with the remaining mousse.
The batter should look well blended. Pour Place the third layer of cake on top. Cover
the batter into the prepared pan. Smooth the cake with plastic wrap and place it in
the top with the rubber spatula. Place the the refrigerator to chill for at least 4 hours.
pan in the oven.
9. Meanwhile, prepare the Coffee Butter-
4. Bake the cake until it is lightly cream Frosting.
browned and the crust feels firm to the
10.Remove the cake from the refrigera-
touch when lightly pressed with your fin-
tor. Spread the top and sides with the
ger, 20 to 25 minutes.
frosting, using smooth, clean strokes.
5. Meanwhile, place clean mixer beaters Garnish with the grated chocolate. Slice
in the refrigerator to chill. and serve.
6. Remove the pan from the oven and Store this cake, lightly wrapped in plas-
place it on a wire rack to cool for 30 min- tic wrap, in the refrigerator for up to 1 week.
utes.
7. While the cake is cooling, remove the R
chilled beaters from the refrigerator. Re -
the Cake Mix Doctor says
move the Quick White Chocolate Mousse
from the ice bath, and with the chilled
beaters, beat it on medium-high speed Cinnamon is a subtle way to boost the
until nearly stiff peaks form. Don’t over- flavor of coffee.
beat this mousse.