I have to admit when I started out to make this Monster Layer Cake, this was going to be an Opera Cake. An Opera Cake is a delicate beautiful layer cake. I have to laugh at myself or those of you that know what an opera cake is have to laugh at me. It’s OK. Experience is a great teacher. I did not understand the proportions of the layers. So after I started to make my opera cake, I had to turn it into something more. Hence, the Monster Layer Cake.
My cake has the components of an opera cake but is presented very differently. The cake is a mocha coffee flavored. The buttercream is real lightened butter fully whipped. The coffee infused into the cake. The intense chocolate layer yet still light. Then the chocolate sauce, and finally, finished a chocolate ganache. The layers and flavors blend together so well.
I have to give some kudos to my wife. She is the ultimate baker and teacher in this family. Any thing my daughter learned, she learned from her mom. I had started this cake on an early Saturday afternoon. Suddenly, I was very aware that this recipe was not going to turn out anything like the original. When she walked in, I said I think I ruined the cake. She understood the consistency, and said, I only needed to top with the coffee to get the desired result. I bow to you honey – you are still the baker in the family, though your daughter is fast on your heals.
The Recipe
Monster Layer Cake
Ingredients
Cake
- 4 egg whites
- 2 tablespoons sugar
- 1 1/3 cup all-purpose flour
- 1 1/3 cup icing sugar
- 1 1/3 tablespoons cocoa powder
- 4 eggs
- 1/3 cup flour
- 2 tablespoons butter, melted and cooled
Coffee Syrup
- 1/3 cup water
- 1 tablespoons sugar
- 1 teaspoon coffee granules
Coffee Butter Cream
- 1/2 cup sugar
- 2 egg whites
- 1 cup butter, room temperature
- 1-2 tablespoons warm water
- 1 tablespoons coffee granules
Chocolate Ganache
- 8 tablespoons dark chocolate
- 1 tablespoons heavy cream
- 1/4 cup heavy cream
Dark Chocolate Glaze
- 6 tablespoons dark chocolate
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 1 tablespoons honey
Instructions
Cake
- Line one sheet pan with parchment paper and set aside. Preheat oven to 425 degrees Fahrenheit.
- Beat the egg whites in a bowl until they form soft peaks, then add sugar and beat until they are stiff and glossy.
- Beat the icing sugar, cocoa and eggs in another bowl until light and voluminous. Add the flour and beat until just combined.
- Fold the egg whites into flour mixture, then fold in the butter.
- Pour the batter into the prepared pans and bake for about 9 minutes. Cool completely and set aside.
Coffee Syrup
- Warm the water then stir in the sugar and coffee. Set aside until ready to use.
Coffee Butter Cream
- Dissolve coffee in water and set aside.
- Whisk sugar into egg whites over a simmering pan of water until hot to the touch, about 3-5 minutes.
- Beat until cool, about 5 minutes, then beat in the butter in 1-2 tablespoon chunks.
- Beat in the coffee and continue to beat until smooth and fluffy, about 5-10 minutes.
Chocolate Ganache
- Melt chocolate and 1 tablespoon cream in the top of a double boiler. Set aside and cool completely.
- Whip the 1/4 cup of cream until it is in stiff peaks, then fold it into the cooled chocolate ganache.
- Refrigerate until ready to use.
Dark Chocolate Glaze
- Melt all ingredients in the top of a double boiler.
- Let cool slightly and use immediately.
Assembling the Cake
- Cut the cake into equal pieces and set aside.
- Place one sheet cake onto your work surface or cake plate and moisten with the coffee syrup.
- Spread 1/2 of the buttercream over the cake, making sure to keep it an even layer (maybe not so even).
- Place another cake on top of the buttercream and moisten with more syrup.
- Spread the ganache over the cake.
- Place a third cake on top and again moisten with syrup.
- Spread remaining buttercream over the top of this cake.
- Place the final layer of cake on top, and pour the glaze over the top of the cake.
- Refrigerate for one hour before trimming the sides to get a smooth finish.
The dry ingredients for the cake.
Wet ingredients including the vanilla added to the icing sugar.
Egg Whites folded into the cake and then mixed.
Coffee Butter cream put together.
The chocolate ganache and glaze are made as typically done by melting over hot water in a bowl. Then, the cake layers are topped on one another, one after the other.
And the final monster layer cake.
Responses
comments – I answer every one.
I’m pretty sure there’s something wrong with either the directions for the cake or the pictures – or both. I just made this and realized there are pictures of a cake batter that includes milk and vanilla but none listed in the ingredient list. Also – the ingredients for the cake list 1 1/3 *tablespoons* of cocoa but 1 1/3 *cups* of flour. I didn’t notice that one until the batter was mixed (I was worried about the milk/vanilla thing) and realized it wasn’t very dark. Also – there’s a third of a cup of flour hanging near the end of the ingredient list for the cake that I didn’t know what to do with so didn’t include it (figured it was wrecked anyway). It’s done but I haven’t eaten any yet so I don’t know what it tastes like. It’s a birthday cake for my daughter. I’ll let you know after we eat it how it tastes.
What is the exact size of the pan you use?
Thanks!
I used a 9″ x 13″ baking pan.
This looks incredible! I have a major sweet tooth right now and looking at your pics is totally not helping. I’m definitely going to have to make this.
Chocolate and coffee go so well together any way you slice it! A winner here Peter! Looks fantastic and ecadent!
Thx for the laugh – “any way you slice it”! LOL
This cake looks wonderful!!!! I love the thick layers of coffee buttercream!
That is not how I set out to do but what I did to make the monster!
WOW, Peter ! This looks wonderful – definitely a Monster 😉
It is something!
What a labour of love, this! It’s absolutely gorgeous and I would quite gladly tuck into it! Yum!
Elizabeth, it is a labor but well worth it.
Monstrous pleasure!!!
LOL Katerina.
Spectacular Peter!!!
Thx Nancy.
Better than an opera cake, Peter! I love those thick layers…sounds so decadent and delicious.
Thx Catherine. You support the lemonade out of lemon theory.