Chocolate Cake Florence

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Servings: 6 Difficulty: Advanced
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A rich, coffee-infused chocolate layer cake with silky fudge icing and a crunchy nut crust
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Chocolate Cake Florence

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1557.1

Description

This decadent Chocolate Cake Florence is a showstopper dessert that combines moist, dense chocolate layers with a luxurious coffee-flavored fudge icing. The batter, enriched with separated eggs for a tender crumb, bakes up into a deep, dark sponge that soaks up the Tia Maria liqueur poured between the layers. The homemade Florence icing, cooked to a perfect consistency, provides a smooth, glossy finish, while the chopped nuts dusted on the sides add a satisfying textural contrast. Its an elegant yet comforting treat, perfect for birthdays, holidays, or any special occasion where you want to impress guests with a classic, homemade indulgence.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Butter and flour two 9-inch round cake pans.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter until smooth. Gradually add 1 1/2 cups of sugar, beating until light and fluffy.
  4. Beat in the egg yolks one at a time, then mix in the melted chocolate and vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix well after each addition.
  6. In a clean bowl, beat the egg whites until stiff peaks form. Gradually beat in the remaining 1/2 cup of sugar.
  7. Gently fold the beaten egg whites into the chocolate batter using a spatula, being careful not to deflate the mixture.
  8. Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. While the cakes cool, make the Florence Icing: Melt 4 tablespoons of butter in a saucepan.
  11. Add 2 cups of sugar and 1/2 cup of milk to the melted butter.
  12. Bring the mixture to a boil, stirring constantly. Reduce heat to low and cook for 10 minutes, or until the mixture reaches 236F (115C) on a candy thermometer.
  13. Melt 2 ounces of bitter chocolate and mix in the Tia Maria liqueur.
  14. Stir the chocolate mixture into the butter-sugar mixture. Remove from heat.
  15. Beat the icing vigorously until it thickens and becomes spreadable. If it hardens before use, soften with a teaspoon of hot water.
  16. Place one cake layer on a serving plate. Pour 1 tablespoon of Tia Maria over the layer. Spread a generous layer of Florence Icing on top.
  17. Top with the second cake layer. Pour the remaining tablespoon of Tia Maria over it.
  18. Frost the top and sides of the cake with the remaining icing.
  19. Press chopped nuts onto the sides of the cake. Slice and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1557.1kcal
% Daily Value *
Total Fat 55.5g86%
Saturated Fat 33.4g167%
Cholesterol 64.5mg22%
Sodium 245.0mg11%
Total Carbohydrate 246.9g83%
Dietary Fiber 13.0g52%
Sugars 136.2g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, florence, dessert, tia maria, coffee, fudge, icing, layer, nuts, baking, vanilla, butter, eggs, sugar, milk, flour, special occasion, homemade, rich
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