Spiked Mudslide Cake
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Cornstarch1.5 tsps
Baking Powder1 tsp
Salt (fine)1 cup
Sugar4 large
Egg (at room temperature)1 tbsp
Pure Vanilla Extract1 cup
Milk4 large
Egg White (at room temperature)1 tbsp
Instant CoffeeDirections:
1
For the cake: Preheat the oven to 350 degrees F
2
Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess
3
Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside
4
Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes
5
Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg
6
Beat in the vanilla until blended
7
Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth
8
(The batter may look slightly curdled as you mix it, but this is not a problem
9
) Divide the batter evenly between the prepared pans
10
Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes
11
Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely
12
Turn the cakes over, and poke the tops all over with the tines of a fork
13
Generously brush the tops with the liqueur, letting it soak in before brushing on more
14
For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan
15
Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes
16
Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes
17
Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes
18
(Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together
19
) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed
20
Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes
21
To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting
22
Top with the second cake layer
23
Frost the top and sides of the cake with the remaining frosting