French Vanilla Mocha Latte Layer Cake

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VANILLA MOCHA LATTE LAYER CAKE
  • Duration
  • Cook Time
  • Prep Time
  • 20 ServingsServings

Ingredients

Mocha Cake Layers

  • Cooking spray
  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) margarine
  • 3 tablespoons instant coffee
  • 1 cup boiling water
  • ½ cup buttermilk*
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract

Fudge Brownie Layer

  • ½ cup (1 stick) margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Caramel

  • 1 1/2 cups sugar
  • 3/4 cup light corn syrup
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup nondairy creamer, or nondairy whipped topping, divided

French Vanilla Mousse

  • 3 eggs separated
  • 1/2 cup sugar, divided
  • 2 tablespoons margarine, melted and cooled
  • 2 teaspoons McCormick French Vanilla Blend
  • 1 cup nondairy whipped topping

Hazelnut Crunch

  • 1/2 cup sugar
  • 1/2 cup margarine
  • 2 tablespoons light corn syrup
  • 7 ounces hazelnuts (filberts), coarsely chopped

Frosting

  • 1/2 cup margarine
  • 2 cups confectioners’ sugar
  • 1 pinch salt
  • 1 tablespoon nondairy creamer

Assembly

  • 2 cups nondairy whipped topping

Preparation

Mocha Cake Layers

Preheat oven to 350° F. Spray two 9-inch round pans with nonstick cooking spray. Use one of the pans to trace two circles on parchment paper. Cut out the circles and line the pans.  Spray parchment with cooking spray. In a large bowl, stir together flour, sugar, and salt; set aside. Melt margarine in a small saucepan over low heat. Meanwhile, in a small bowl, dissolve coffee in water, and set aside. Once margarine has melted, add the coffee mixture to the saucepan. Bring to a boil, then remove from heat, and set aside. In a separate bowl, mix buttermilk, eggs, baking soda, and vanilla until thoroughly combined. Pour the coffee mixture into the flour mixture. Stir until mixed together.  Add in the buttermilk mixture, and stir until well combined. Divide batter evenly between the prepared pans. Bake until set and a toothpick inserted in the middle comes out clean, about 20 to 22 minutes. Remove from oven and allow to cool completely.
*For nondairy buttermilk substitute, add 1 tablespoon acid, such as vinegar or lemon juice, to ½ cup soy milk.

Fudge Brownie Layer

Preheat oven to 350° F. Spray a 9-inch round pan with nonstick cooking spray. Use the pan to trace a circle on a piece of parchment paper.  Cut out the circle and line the pan. Spray parchment with cooking spray. Combine margarine, sugar, eggs, and vanilla. Add in cocoa, flour, salt, and baking powder. Mix just until combined.
Pour brownie batter into prepared pan. Bake for 25 minutes. Allow to cool completely.

Caramel

In a heavy-bottomed saucepan, combine sugar, corn syrup, salt, and ½ cup nondairy creamer.  Insert a candy thermometer and heat to 260°F.  In a small cup or bowl, combine vanilla and remaining ½ cup creamer. Add to the caramel in the pan, stirring until incorporated. Be careful; the hot caramel will splatter. Remove from heat, and pour into a clean bowl. Allow to cool completely. Cover and refrigerate until ready to use. Reheat over low heat when ready to use to restore a pourable consistency.

French Vanilla Mousse

In a bowl, combine egg yolks, ¼ cup sugar, margarine, and vanilla. Whisk together until well blended. Using an electric mixer, beat whipped topping and 2 tablespoons sugar until soft peaks form. Set aside. In a large clean bowl, with
clean beater, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Gently fold the egg yolk mixture into egg whites. Fold the egg mixture gently into the whipped topping. Cover and refrigerate until use.

Hazelnut Crunch

Line an 11- x 17-inch baking sheet with aluminum foil, and spray with nonstick cooking spray. Set aside. In a small saucepan over medium heat, combine sugar, margarine, hazelnuts, and corn syrup. Bring to a boil, stirring constantly to melt
margarine. Insert a candy thermometer, and heat to 300°F. Pour onto the lined baking sheet and spread into a thin layer. Allow to cool completely.  When cool, break into bite-size pieces.  Store in an airtight container until ready to use.

Frosting

The dam will be used to hold the mousse, caramel, and crunch inside the cake.

Using an electric mixer, beat margarine until smooth. Add confectioners’ sugar, salt, and creamer. Beat until smooth and thick. Transfer to a pastry bag fitted with a coupler only —no tip. Alternatively, you can transfer the frosting to a resealable plastic bag, and snip off ¼ inch from the bottom corner.

Assembly:

In a large bowl, using an electric mixer, whip nondairy whipped topping; set aside. Stack the mocha cake layers and the brownie layer.  Trim ends to ensure that each layer is the same circumference. Separate the stack. Lay the first layer of mocha cake on a large, round serving plate. Pipe a thick ring of Frosting around the perimeter of the cake, about ¼-inch from the edge. (It must not be on the edge of the cake. The ¼ inch allows room for the mousse to settle.) Pipe another ring on top of that. Put in the freezer for about 5 minutes to allow the frosting dam to set. Remove from freezer, spoon one-half of the Caramel inside the dam. Fill the frosting dam about three-quarters of the way with French Vanilla Mousse. Sprinkle Hazelnut Crunch on top. Set the brownie layer on top of that. Pipe a thick ring of Frosting around the perimeter of the brownie layer, about ¼-inch from the edge. Pipe another ring on top of that. Put in the freezer for about 5 minutes to allow the frosting dam to set. Remove from freezer, spoon one-half of the Caramel inside the dam. Fill the frosting dam about three-quarters of the way with French Vanilla Mousse. Sprinkle Hazelnut Crunch on top. Top with remaining layer of
mocha cake. Using an offset spatula, cover the top and sides of cake with whipped topping.  To create a pattern, hold the spatula vertically flat against the side of the cake, pressing gently in and slide upwards. Repeat around the sides of the cake. Holding the spatula flat on top of the cake, gently turn the plate to create a swirl on top. Cake must be refrigerated until served.
Cake can be frozen, but tastes best fresh. Each component of the cake can be prepared in advance and assembled the day before serving.  The French Vanilla Mousse can be refrigerated up to 4 days. If the cake has been frozen, thaw in the refrigerator until serving.