Name: Twelve-Layer Mocha Cake
Cuisine: International
Ingredients: For cake layers; 4 large egg yolks, at room temperature 30 minutes; 2 tablespoons whole milk; 1/2 teaspoon pure vanilla extract; 3/4 cup sugar, divided; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 2 large egg whites, at room temperature 30 minutes; For souffle layers; 6 ounces fine-quality 60% -cacao bittersweet chocolate, finely chopped; 1/4 cup water; 5 large eggs, separated, at room temperature 30 minutes; 1/4 teaspoon salt; 1/2 cup sugar, divided; 1 tablespoon unsweetened cocoa powder; For meringue layers; 2/3 cup hazelnuts (3 1/2 ounces); 3 large egg whites, at room temperature 30 minutes; 1/8 teaspoon salt; 1/8 teaspoon cream of tartar; 1/2 cup sugar; For syrup; 1/3 cup water; 2 tablespoons sugar; 1 teaspoon instant espresso powder; For filling; 2 cups sugar, divided; 3/4 cup water; 6 large egg whites, at room temperature 30 minutes; 2 tablespoons instant espresso powder

Ingredients

For cake layers

4 large egg yolks, at room temperature 30 minutes

2 tablespoons whole milk

1/2 teaspoon pure vanilla extract

3/4 cup sugar, divided

1/2 cup all-purpose flour

1/4 teaspoon salt

2 large egg whites, at room temperature 30 minutes

For souffle layers

6 ounces fine-quality 60% -cacao bittersweet chocolate, finely chopped

Method

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1.
Filling:. Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes. At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks. When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.) Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally. Make cake layers: Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess. Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.) Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks. Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack. Halve cake crosswise, c

Twelve-Layer Mocha Cake

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