Mocha Dacquoise Cake

Name: Mocha Dacquoise Cake
Yield: Makes one 10-inch cake
Ingredients: 5 ounces hazelnuts; 2 recipes Chocolate Dacquoise for Mocha Dacquoise Cake; Milk Chocolate Ganache; Coffee Buttercream

Recipe photo courtesy of Mike Krautter

Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and cover with crushed hazelnuts for this over-the-top dessert. Martha made this recipe on episode 612 of Martha Bakes.

Makes one 10-inch cake

Yield

Ingredients

5 ounces hazelnuts
2 recipes Chocolate Dacquoise for Mocha Dacquoise Cake
Milk Chocolate Ganache
Coffee Buttercream

Directions

1. Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
2. Place a layer of chocolate dacquoise on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over dacquoise. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
3. Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.

Similar Recipes

Reviews

How would you rate this recipe?

ann6571200

24 SEP, 2018

This recipe is positively yummy and worth the wait! There is a certain technique to making good meringue, and the recipe is a little deceptive by stating that you want the meringue to be dried out. In reality, you don't want the meringue so dry that it cracks. You want the surface barely dry so that there is some chew inside for the best results. Also, make the cake a day or two a head so that the it has time to "marinate" and come together. If you do, you will love it!
Reply
jenny6118173

8 MAR, 2018

It requires you to have a bakery equipment to be able to make the cake. In theory, it sounds lovely, but it's impossible to make it in a normal household. And it is simply ridiculous how the recipe is broken and you have to switch through pages just to figure out the ingredients you need for the cake. Additionally, it's missing clear explanations and instructions not to mention that it makes no sense that there is no video (which I caught on 24kitchen in Martha Bakes 612 episode but only briefly) nor even a single photo of the cake in the making available.
Reply

I'm in the mood for:

See Recipes