Reviews (2)        Add Rating & Review     2 Ratings   5 star values:        2    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: 5 stars       10/02/2019   I have made this many, many times and everyone LOVES this! Occasionally I am asked to make this for a special occasion too. The most difficult part is finding shelled raw pistachios. Also use 2 days time to make all the different parts and then assemble it right before party time! Now if I could find the Majolica Cake Stand         Martha Stewart Member     Rating: 5 stars       02/02/2019   I can't believe this recipe is still online! I made this in 03 for my graduation cake and from what i remember it was very good. It took me a qhile to make. and I split it into 2 days. Would definitely make again!

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Gallery Mocha Majolica Recipe Summary Servings: 12

Ingredients Ingredient Checklist 2/3 cup sifted cake flour 1/3 cup unsweetened cocoa 5 tablespoons unsalted butter 1 tablespoon instant-espresso granules 1 teaspoon hot water 1 teaspoon vanilla extract 6 large eggs 3/4 cup sugar Coffee Syrup for Mocha Majolica Meringue Buttercream for Mocha Majolica Mocha Buttercream for Mocha Majolica

Gallery Mocha Majolica

Recipe Summary Servings: 12

Mocha Majolica

Mocha Majolica

Mocha Majolica

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2/3 cup sifted cake flour 1/3 cup unsweetened cocoa 5 tablespoons unsalted butter 1 tablespoon instant-espresso granules 1 teaspoon hot water 1 teaspoon vanilla extract 6 large eggs 3/4 cup sugar Coffee Syrup for Mocha Majolica Meringue Buttercream for Mocha Majolica Mocha Buttercream for Mocha Majolica

Directions

Heat oven to 350 degrees. Butter three 6-inch round cake pans. Line bottoms with buttered parchment paper and dust with flour.

Sift together flour and cocoa twice. Melt butter. Dissolve espresso in hot water; add with vanilla to butter. Keep warm.

Break eggs into a large bowl and add sugar. Whisk over a pan of simmering water until warm. Remove from heat, and beat on high speed until tripled in bulk.

In 3 additions, sift flour-cocoa mixture over egg mixture, folding quickly but gently. Scoop a cup of the batter into a small bowl, fold in hot butter mixture, and then fold back into rest of batter. Divide evenly among pans and bake 20 to 25 minutes. Cakes will shrink away from sides of pan when done. Cool in pans 5 minutes, then turn out onto a rack to cool completely.

  • Step 1 Trim off tops of 2 layers; moisten cut sides with Coffee Syrup. Step 2 Top 1 trimmed layer with Mocha Buttercream. Step 3 Add second trimmed layer; cover top with Mocha Buttercream. Add untrimmed layer. Chill until firm. Step 4 Using serrated knife, carve edges of top layer to make a dome shape. Frost cake with Meringue Buttercream. Chill again. Step 5 Divide remaining Meringue Buttercream among 5 bowls. Tint 4 with rose, lavender, blue, and green Ateco paste food coloring. Leave fifth plain; fill sixth bowl with Mocha Buttercream. Cover cake with lavender frosting. Chill. With a toothpick, trace 6 large shell shapes around cake. Using a #1 plain tip, pipe rows of plain, mocha, blue, and rose frosting inside shells. Pipe a thick scalloped rose line on top of outlines. With a pastry brush, brush downward to blend inside colors. Using a #100 tip, pipe green lines between and over shells, overlapping on top of cake. Using a #70 leaf tip, pipe green and rose leaves on top. With plain tip, pipe green vines around bottom. Using a #67 tip, pipe on leaves.

Trim off tops of 2 layers; moisten cut sides with Coffee Syrup.

Top 1 trimmed layer with Mocha Buttercream.

Add second trimmed layer; cover top with Mocha Buttercream. Add untrimmed layer. Chill until firm.

Using serrated knife, carve edges of top layer to make a dome shape. Frost cake with Meringue Buttercream. Chill again.

Divide remaining Meringue Buttercream among 5 bowls. Tint 4 with rose, lavender, blue, and green Ateco paste food coloring. Leave fifth plain; fill sixth bowl with Mocha Buttercream. Cover cake with lavender frosting. Chill. With a toothpick, trace 6 large shell shapes around cake. Using a #1 plain tip, pipe rows of plain, mocha, blue, and rose frosting inside shells. Pipe a thick scalloped rose line on top of outlines. With a pastry brush, brush downward to blend inside colors. Using a #100 tip, pipe green lines between and over shells, overlapping on top of cake. Using a #70 leaf tip, pipe green and rose leaves on top. With plain tip, pipe green vines around bottom. Using a #67 tip, pipe on leaves.

Reviews (2)

 Add Rating & Review     2 Ratings   5 star values:        2    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: 5 stars       10/02/2019   I have made this many, many times and everyone LOVES this! Occasionally I am asked to make this for a special occasion too. The most difficult part is finding shelled raw pistachios. Also use 2 days time to make all the different parts and then assemble it right before party time! Now if I could find the Majolica Cake Stand         Martha Stewart Member     Rating: 5 stars       02/02/2019   I can't believe this recipe is still online! I made this in 03 for my graduation cake and from what i remember it was very good. It took me a qhile to make. and I split it into 2 days. Would definitely make again!

Reviews (2)

Add Rating & Review     2 Ratings   5 star values:        2    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       10/02/2019   I have made this many, many times and everyone LOVES this! Occasionally I am asked to make this for a special occasion too. The most difficult part is finding shelled raw pistachios. Also use 2 days time to make all the different parts and then assemble it right before party time! Now if I could find the Majolica Cake Stand  

Martha Stewart Member     Rating: 5 stars       02/02/2019   I can't believe this recipe is still online! I made this in 03 for my graduation cake and from what i remember it was very good. It took me a qhile to make. and I split it into 2 days. Would definitely make again!

    Martha Stewart Member

    Rating: 5 stars 10/02/2019

I have made this many, many times and everyone LOVES this! Occasionally I am asked to make this for a special occasion too. The most difficult part is finding shelled raw pistachios. Also use 2 days time to make all the different parts and then assemble it right before party time! Now if I could find the Majolica Cake Stand

Rating: 5 stars

Rating: 5 stars 02/02/2019

I can’t believe this recipe is still online! I made this in 03 for my graduation cake and from what i remember it was very good. It took me a qhile to make. and I split it into 2 days. Would definitely make again!

All Reviews for Mocha Majolica

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mocha Majolica

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest