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As you all know, I am still a neophyte when it comes to baking. I choose my recipes by thinking that the end result will look really good and I have to like the ingredients. This recipe is taken from the Chocolate Cake Doctor. I decided that this recipe would be even better if I added egg nog into the cake and to the frosting.
Good idea flavor wise, bad idea for this neophyte to try and execute. I knew I was adding in more liquid than my angel food cake called for but I thought I could compensate with extra flour and baking a little longer. Wrong! The cake was shall we say a little firm. The buttercream frosting was a little runnier than it should have been but it sure tasted good. The recipe offered is the one from the book but I will comment where I added the egg nog.
Recipe
Cappucinno Angel Food Mousse Torte:
Ingredients:
- 1 16 oz package of angel food cake
- 1 1/4 cup of cold brew coffee
- 1/2 cup egg nog in lieu of the 1/2 tsp cinnamon
- Grated semi-sweet chocolate
Directions:
- Follow the instructions on the package but use the coffee for the liquid (this is where I started to go wrong. I had to much liquid and I tried to balance it with adding more flour)
- Line a baking pan with parchment paper and pour in the cake mixture and bake for 20 – 25 minutes at 350 degrees
- Allow cake to cool and when cool, turn it on its side, cut into 3 even layers and peel off the parchment paper
Coffee Buttercream Frosting:
Ingredients:
- 1/4 cup whole milk
- 2 tbsp instant coffee granules
- 1 stick of butter, softened
- 4 cups confectioner sugar
- 1/2 cup of egg nog
Directions
- Heat the milk in a microwave and add the coffee granules until fully absorbed
- Place the butter in a mixing bowl and beat with a paddle attachment until fluffy, about 30 seconds. Blend in the 1st cup of sugar mixing on low. Then, alternate between the coffee and sugar until fully incorporated. I added more sugar to compensate for the added egg nog. Beat for a couple of minutes until desired consistency is achieved (See white chocolate mousse post for the filling)
- Final preparation of the cake is to fill the layers of the cake with the white chocolate mousse and then frost top and sides with the Buttercream frosting.
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