08:06 AM CST on Monday, February 21, 2005

News 4 This Morning

Mocha, the name of a Yemeni port on the Red Sea where a superior coffee was grown, entered the food world as a term indicating that something was coffee-flavored. Now it usually refers to a luscious combination of coffee and chocolate, two flavors that complement each other perfectly. This layer cake is rich and the texture is soft as a pillow.

INGREDIENTS

Unsalted butter, at room temperature, for greasing the pans

1/2 cup all-purpose flour, sifted, plus more for flouring the cans

1/4 cup boiling water

3/4 teaspoon instant espresso powder

1 ounce bittersweet or semisweet chocolate, chopped

2 tablespoons sour cream, at room temperature

Yolk of 1 large egg

1 tablespoon vegetable oil

1/2 teaspoon pure vanilla extract

1/3 cup sugar

1/8 teaspoon baking soda

1/8 teaspoon salt

Pans required:

Two 14- or 14.5-inch cans cleaned out

1 baking sheet

DIRECTIONS

1. Place a rack in the center of the oven and preheat the oven to 350°F.

2. Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.

3. Pour the boiling water into a small heatproof bowl, and add the espresso powder and the chocolate. Whisk until the chocolate is melted and smooth. Let the mixture cool slightly.

4. Place the sour cream, egg yolk, oil, and vanilla in a small bowl and whisk to combine. Add the chocolate mixture and whisk to blend.

5. Place the flour, sugar, baking soda, and salt in a medium-size mixing bowl and whisk to blend well. Add the chocolate mixture and whisk just until blended and smooth.

6. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 30 to 35 minutes.

7. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.

8. To frost the cakes, cut each in half horizontally. Spread a layer of the Mocha Fudge Frosting about 1/4 inch thick on the cut side of one cake half, and then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting.

Yield:

Makes 2 cakes; serves 2

Mocha Fudge Frosting

Double your pleasure with this sophisticated espresso-flavored fudge frosting.

INGREDIENTS

1/4 cup whipping (heavy) cream

3 tablespoons unsalted butter

2 tablespoons sugar

1/2 teaspoon instant espresso powder

1/8 teaspoon salt

2 ounces semisweet chocolate, finely chopped

1/2 teaspoon pure vanilla extract

DIRECTIONS

1. Place the cream, butter, sugar, espresso powder, and salt in a heavy medium-size saucepan over medium heat and bring to a simmer, stirring, until the sugar dissolves and the butter melts, about 4 minutes. Remove from the heat and add the chocolate; then whisk until it is melted and smooth. Add the vanilla and whisk to mix.

2. Place the frosting in a medium-size bowl and refrigerate, whisking it several times as it chills, until it is thick enough to spread, 11/2 to 2 hours. Use immediately.

Yield:

Makes 1 cup