• Ingredients: 25
  • Serves: 12

Chocolate layer cake with mocha frosting and almonds with sliced almonds, lightly toasted.

Ingredients

Cake

Frosting

  • 1 cup sliced almonds, lightly toasted

Filling

  • 3 tbsps. apricot preserves
  • 1 egg yolk beaten with 1 tbsp. whipping cream

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

For cake:

  1. Step 1 Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper.

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  2. Step 2 Butter and flour sides of pan and parchment. Sift flour, baking soda, and salt into medium bowl. Whisk 2/3 cup sugar and cocoa in another medium bowl to blend; add 1/3 cup buttermilk and vanilla and whisk until smooth.

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  3. Step 3 Using electric mixer, beat butter in large bowl until fluffy. Add 2/3 cup sugar; beat until well blended.

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  4. Step 4 Beat in egg and egg yolk. Add buttermilk-cocoa mixture; beat to blend. Beat in flour mixture in 3 additions alternately with 1/3 cup buttermilk in 2 additions.

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  5. Step 5 Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes.

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For frosting:

  1. Step 6 Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth.

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  2. Step 7 Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally.

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  3. Step 8 Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.

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  4. Step 9 Spoon 2/3 cup frosting into pastry bag fitted with medium star tip. Slice cake in half horizontally.

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  5. Step 10 Place bottom layer on 8-inch cardboard round or 8-inch tart pan bottom. Spread 1 cup frosting over bottom cake layer.

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  6. Step 11 Top with second cake layer. Spread remaining frosting over top and sides of cake. Reserve 24 almond slices.

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  7. Step 12 Press remaining almonds onto sides of cake. Pipe 12 frosting rosettes around top edge of cake, spacing evenly.

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Nutrition information

Calories 621 Carbohydrates 73 g (24%)
Fat 37 g (57%) Protein 6 g (11%)
Saturated Fat 21 g (104%) Sodium 157 mg (7%)
Polyunsaturated Fat 2 g Fiber 3 g (13%)
Monounsaturated Fat 12 g Cholesterol 98 mg (33%)