Chocolate Chicory Doberge Cake

• Vegetarian

• Produce

  • 1 Chicory mousse

• Refrigerated

  • 10 Eggs, large

• Condiments

  • 1 Chicory syrup

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 cups Cake flour
  • 1 Chicory-chocolate ganache
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract

• Liquids

  • 1/3 cup Water

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 10 large eggs, separated
• 2 cups sugar
• ⅓ cup water
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon salt
• 2 cups cake flour, sifted
• Chicory Mousse, recipe follows
• Chicory Syrup, recipe follows
• Chicory-Chocolate Ganache, recipe follows
• Garnish: chocolate curls
• 2 (8-ounce) packages cream cheese, softened
• ½ cup unsweetened cocoa
• 2 tablespoons strong brewed Community Coffee with Chicory
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract
• 1½ cups confectioners’ sugar
• 2 (8-ounce) containers frozen non-dairy whipped topping, thawed
• 1½ cups water
• ½ cup strong brewed Community Coffee and Chicory
• ½ teaspoon coffee extract
• 2 cups sugar
• 4 (4-ounce) bars semisweet chocolate, chopped
• 1½ cups heavy whipping cream
• ½ cup strong brewed Community Coffee and Chicory
• ¼ cup salted butter, softened
• 2 tablespoons light corn syrup
• ½ cup confectioners’ sugar
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 300°. Spray 3 (8-inch) baking pans with nonstick baking spray with flour. Line each with parchment rounds and spray again; set aside. In a large bowl, beat egg yolks at high speed with an electric mixer, adding sugar slowly, until mixture is light and fluffy, about 8 minutes. Add ⅓ cup water, extracts, and salt; beat to combine. In a separate large bowl, beat egg whites with an electric mixer at high speed until mixture is stiff but still glossy, about 2 to 3 minutes. Gently fold egg whites into egg yolks. Sift flour over egg mixture; fold in a little at a time until all is combined. Pour batter into prepared pans. Bake until cakes are golden and a wooden pick inserted near the center comes out clean, 30 to 45 minutes. Remove cakes from oven. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Using a serrated knife, cut each cake into 3 layers. On a large plate, place 1 cake layer. Brush with Chicory Syrup, and cover with Chicory Mousse. Repeat with remaining layers. Spread Chicory-Chocolate Ganache on sides and top of cake. Garnish with chocolate curls, if desired. Store, covered, in refrigerator up to 5 days.
• In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3 minutes. Sift cocoa over cream cheese, and beat to combine. Add coffee, and extracts, and beat to combine. Add confectioners’ sugar, and beat until smooth. Add whipped topping, and beat to combine. Use immediately or cover and refrigerate up to 3 days.
• In a small saucepan, whisk together 1½ cups water, coffee, extract, and sugar. Bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer until thickened, about 10 minutes. Remove from heat, and cool completely.
• In a medium bowl, place chocolate; set aside. In a medium saucepan, combine cream, coffee, butter, corn syrup, sugar, and vanilla. Bring mixture to a boil over high heat. Remove from heat, and pour over chocolate. Let chocolate stand 3 minutes. Whisk until smooth. Cool to room temperature.