Mocha Delight
Mocha Delight stacks a graham cracker crust, a brownie layer and espresso buttercream into one tall cake that serves 16. The frosting is the draw: egg whites and sugar are warmed over simmering water, whipped to a glossy meringue, then enriched with butter and instant espresso for a smooth, coffee-forward finish. Melted dark chocolate hearts drizzled on each plate make the slices look finished, and a boxed brownie mix keeps the base simple.
Instructions
Heat the oven to 350°F. Line the bottom of a 9-inch springform pan with waxed paper and grease it. Stir the melted butter into the graham cracker crumbs and press the mixture firmly into the base of the pan.
Prepare the brownie mix following the package directions and spread it over the crumb layer. Bake for about 35 to 50 minutes, until the top is firm and a toothpick inserted in the center comes out clean. Set the pan on a wire rack, let the cake cool completely, then remove it from the pan.
Whisk the egg whites and sugar in a bowl set over simmering water until the sugar has dissolved. Take the bowl off the heat and beat with an electric mixer until the mixture is fluffy and cooled. Add the softened butter a piece at a time, beating all the while.
Dissolve the espresso powder in the warm water, then beat it into the buttercream. Frost the top and sides of the cooled cake.
Snip a small corner from a resealable plastic bag, fill it with the whipped cream, and pipe three rosettes around the outer edge of the cake. Set a chocolate heart on top of each rosette.
Put 8 chocolate hearts in a small resealable bag and microwave for about 15 seconds, until melted. Cut a corner off the bag and drizzle the chocolate randomly over dessert plates. Set a wedge of cake on each plate.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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