Lovely Sparkle Cake

Jul 14

So, the cake video was awful…

I totally didn’t capture sound at all.  It was so bad.  I have pictures of how it turned out, though, as well as heartbreaking and hilarious mishaps that went with me trying to make the cake that did not want to be made.

Jul 10

Sorry for not posting!

I haven’t posted in ages, and I feel bad, because I actually have a few followers who are probably completely unfazed by my disappearance, but I still feel like I’ve let you down in some way.  I promise to post more recipes, but I’ve been preoccupied.  But guess what?

*DRUM ROLL*

I’m going to start actually making some of these recipes!

I’m going to be cooking/baking/eating lots of different food this summer (and hopefully for the rest of my life), and I’m going to be making videos about it.  They’ll probably be crappy in terms of quality, but I’ll try to make them as informative and generally funny as possible.

My first project should be posted sometime around Monday or Tuesday, maybe even Wednesday.  I’m not actually making one of the recipes here, but one of my friends is having a birthday type get together of a few people and I’m baking a cake for her.  I sometimes bake cakes for my friends for their birthdays, as I have done several times for another friend of mine, but this is the first one I’m baking for her and I intend to impress.  ;)

The friend in question loves Xena: Warrior Princess and has actually got me quite into it as well, so I’m making her a cake that will be decorated like Xena’s chakram.  If you don’t know what I’m talking about, look it up, Google will be happy to explain in detail, but I’ll give you the gist.  Xena’s chakram is a circular disc weapon, and generally, when she throws it in the show, she tends to completely incapacitate her opponent in the flashiest and most efficient way possible.  It’s awesome, and that is why my friend is getting a cake of it.

The cake will be chocolate with vanilla icing at my friend’s request.  Because I am a bit rushed, I won’t be making the icing myself as I’m afraid that if I don’t make it right on the first go, I won’t know until the day I’m bringing it to her when I try to decorate the cake and it oozes all over.  Sadly, the icing will be store bought.  :(

I’m still trying to find the right cake recipe, but as I need to go shopping for ingredients in several hours, I intend to find out soon.  One tip for chocolate cakes?  Add a dash of cinnamon, it really brings out a richer, more interesting and savory flavor.

Jun 10
Chicken Tikka Masala
Ingredients:

1 cup yogurt

1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon fresh ginger, minced
3 boneless chicken breasts, cut into bite-sized pieces
4 wooden skewers, soaked in water for 20 min
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
8 ounces tomato sauce
1 cup heavy cream
salt
1/4 cup chopped fresh cilantro

Directions:

1. Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
 
2. Refrigerate for 1 hour.
3. Thread chicken onto soaked skewers.
4. Grill until pink is gone on high heat, about 10 minutes each side.
5. Set chicken aside.
6. In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
7. Season with 2 t cumin and paprika.
8. Stir in tomato sauce and cream, simmer on low for 20 minutes.
9. Add grilled chicken, simmer for 10 additional minutes.
10. Salt to taste, and garnish with chopped cilantro.

Chicken Tikka Masala

Ingredients:

  • cup yogurt
  • tablespoon lemon juice
  • teaspoons ground cumin
  • teaspoon ground cinnamon
  • teaspoons cayenne pepper
  • teaspoons black pepper
  • tablespoon fresh ginger, minced
  • boneless chicken breasts, cut into bite-sized pieces
  • wooden skewers, soaked in water for 20 min
  • tablespoon butter
  • clove garlic, minced
  • jalapeno pepper, finely chopped
  • teaspoons ground cumin
  • teaspoons paprika
  • ounces tomato sauce
  • cup heavy cream
  • salt
  • 1/4 cup chopped fresh cilantro

  • Directions:

  • 1. Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
  • 2. Refrigerate for 1 hour.
  • 3. Thread chicken onto soaked skewers.
  • 4. Grill until pink is gone on high heat, about 10 minutes each side.
  • 5. Set chicken aside.
  • 6. In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
  • 7. Season with 2 t cumin and paprika.
  • 8. Stir in tomato sauce and cream, simmer on low for 20 minutes.
  • 9. Add grilled chicken, simmer for 10 additional minutes.
  • 10. Salt to taste, and garnish with chopped cilantro.
  • Jun 02
    Ginger and Pink Grapefruit Cheesecake
Crust
 
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
Filling
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
Topping
2 large pink or ruby grapefruits
Finely chopped crystallized ginger
 


For crust:
Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
For filling:
Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead. Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.



For topping:

Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead. Can be prepared 8 hours ahead. Chill, changing towels as needed.
Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead. Can be made 1 hour ahead. Chill.

    Ginger and Pink Grapefruit Cheesecake

    Crust

    • 20 whole graham crackers, coarsely broken
    • 6 tablespoons sugar
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 3 tablespoons finely chopped crystallized ginger

    Filling

    • 1 1/3 cups heavy whipping cream
    • 1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
    • 1 cup ginger preserves
    • 1 tablespoon water
    • 4 (8-ounce) packages cream cheese, room temperature
    • 1 1/4 cups sugar
    • 1 tablespoon ground ginger
    • 2 1/2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 4 large eggs

    Topping

    • 2 large pink or ruby grapefruits
    • Finely chopped crystallized ginger

    For crust:

    Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.

    Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.

    Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.

    For filling:

    Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.

    Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.

    Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead. Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.

    For topping:

    Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead. Can be prepared 8 hours ahead. Chill, changing towels as needed.

    Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead. Can be made 1 hour ahead. Chill.

    Jun 02

    Make Ice Cream w/ Liquid Nitrogen

    http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html

    This tells you how.  Read it carefully.  I shall make this someday if it is the very last thing I ever do.

    Jun 02
    Vegan Gluten-Free Chocolate Peanut Butter Fudge  
1 cup dark chocolate chips 73% cacao
1 cup smooth peanut butter
2 tablespoons xylitol
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt
Melt chocolate in a medium pot
Remove from heat then stir in peanut butter and xylitol
Once xylitol is incorporated, stir in vanilla and salt
Spread into a 8.5 x 4.5 x 2.5-inch size loaf pan
Refrigerate for 2 hours
Cut the fudge into 7 by 4 rows to make 28 small pieces
Serve immediately and store in the freezer

    Vegan Gluten-Free Chocolate Peanut Butter Fudge 

    1. Melt chocolate in a medium pot
    2. Remove from heat then stir in peanut butter and xylitol
    3. Once xylitol is incorporated, stir in vanilla and salt
    4. Spread into a 8.5 x 4.5 x 2.5-inch size loaf pan
    5. Refrigerate for 2 hours
    6. Cut the fudge into 7 by 4 rows to make 28 small pieces
    7. Serve immediately and store in the freezer
    May 27
    I seem to be obsessed with lemony things recently…
Ginger Lemonade
1-1/2 cups granulated sugar4 cups waterfresh ginger root, about 3 inches, peeled and sliced into thin slices2 cups fresh lemon juice4 cups cold water1 lemon, sliced
In an large saucepan, combine sugar, 4 cups water and ginger root. Heat to boiling, stirring occasionally. Let boil 2-3 minutes. Remove from heat. Stir in lemon juice. Cool 15 minutes. Strain into a pitcher; discard ginger. Add the 4 cups of cold water; stir. Refrigerate lemonade at least 2-3 hours, or until chilled. Serve over ice, and garnish with lemon slices.

    I seem to be obsessed with lemony things recently…

    Ginger Lemonade


    1-1/2 cups granulated sugar
    4 cups water
    fresh ginger root, about 3 inches, peeled and sliced into thin slices
    2 cups fresh lemon juice4 cups cold water
    1 lemon, sliced



    In an large saucepan, combine sugar, 4 cups water and ginger root. Heat to boiling, stirring occasionally. Let boil 2-3 minutes. Remove from heat. Stir in lemon juice. Cool 15 minutes. Strain into a pitcher; discard ginger. Add the 4 cups of cold water; stir. Refrigerate lemonade at least 2-3 hours, or until chilled. Serve over ice, and garnish with lemon slices.

    May 27
    Lemon-Butter Crepes
Ingredients:1 cup all purpose flour1 ½ cups milk2 eggs2 tsp sugar1 tsp vanilla extractA pinch of saltButterFreshly squeezed lemon juicePowdered sugarMethod:Put all the ingredients (except the butter, lemon juice and powdered sugar) in a blender and process to get a smooth batter.Melt a teaspoon (or more) of butter over medium heat in a stainless steel pan and using a ladle, pour the batter onto the pan. Take the pan off the heat and tilt in a circular motion so that the batter thinly coats the bottom of the pan.When the edges start to brown, carefully flip the crepe and cook the other side for another 30 seconds or until you see a couple of brown spots when you peek under the crepe.Transfer to a plate, apply a smidgen of butter all over the crepe while it is still hot, squeeze some lemon juice (be very generous here), and serve with a dusting of powdered sugar.Repeat the process with the rest of the batter. This recipe makes about 7 crepes.

    Lemon-Butter Crepes

    Ingredients:
    1 cup all purpose flour
    1 ½ cups milk
    2 eggs
    2 tsp sugar
    1 tsp vanilla extract
    A pinch of salt
    Butter
    Freshly squeezed lemon juice
    Powdered sugar

    Method:
    Put all the ingredients (except the butter, lemon juice and powdered sugar) in a blender and process to get a smooth batter.

    Melt a teaspoon (or more) of butter over medium heat in a stainless steel pan and using a ladle, pour the batter onto the pan. Take the pan off the heat and tilt in a circular motion so that the batter thinly coats the bottom of the pan.

    When the edges start to brown, carefully flip the crepe and cook the other side for another 30 seconds or until you see a couple of brown spots when you peek under the crepe.

    Transfer to a plate, apply a smidgen of butter all over the crepe while it is still hot, squeeze some lemon juice (be very generous here), and serve with a dusting of powdered sugar.Repeat the process with the rest of the batter. This recipe makes about 7 crepes.

    May 24
    Grandma’s Lemon Meringue Pie
 
Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

    Grandma’s Lemon Meringue Pie

    Ingredients

    • 1 cup white sugar
    • 2 tablespoons all-purpose flour
    • 3 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 1/2 cups water
    • 2 lemons, juiced and zested
    • 2 tablespoons butter
    • 4 egg yolks, beaten
    • 1 (9 inch) pie crust, baked
    • 4 egg whites
    • 6 tablespoons white sugar

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
    3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
    4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
    May 23
    Twelve Layer Mocha Cake
For cake layers:
 
4 large egg yolks at room temperature 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites at room temperature 30 minutes
For soufflélayers:
6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
1/4 cup water
5 large eggs, separated, at room temperature 30 minutes
1/4 teaspoon salt
1/2 cup sugar, divided
1 tablespoon unsweetened cocoa powder
For meringue layers:
2/3 cup hazelnuts (3 1/2 ounces)
3 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
For syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant-espresso powder
For filling:
Coffee and mocha buttercreams
Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)
 
Make cake layers: 
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.
Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.
Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.
Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.
Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
Prepare soufflé layers while cake bakes:Line second sheet pan with parchment paper.
Melt chocolate with water, then cool to lukewarm.
Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.
Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.
Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.
Bake soufflé layers: 
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.
Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
Make meringue layers: 
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.
Reduce oven to 250°F.
Finely chop nuts.
Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.
Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.
Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.
Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.
Make syrup and assemble cake: 
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.
Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream.
Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.
Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.
Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.
Cooks’ notes: •Cake, soufflé, and meringue layers can be baked 1 day ahead of assembly and kept, wrapped in plastic wrap, at room temperature. •Assembled cake can be chilled up to 2 days.

    Twelve Layer Mocha Cake

    For cake layers:

    • 4 large egg yolks at room temperature 30 minutes
    • 2 tablespoons whole milk
    • 1/2 teaspoon pure vanilla extract
    • 3/4 cup sugar, divided
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 2 large egg whites at room temperature 30 minutes


    For soufflélayers:

    • 6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
    • 1/4 cup water
    • 5 large eggs, separated, at room temperature 30 minutes
    • 1/4 teaspoon salt
    • 1/2 cup sugar, divided
    • 1 tablespoon unsweetened cocoa powder


    For meringue layers:

    • 2/3 cup hazelnuts (3 1/2 ounces)
    • 3 large egg whites at room temperature 30 minutes
    • 1/8 teaspoon salt
    • 1/8 teaspoon cream of tartar
    • 1/2 cup sugar


    For syrup:

    • 1/3 cup water
    • 2 tablespoons sugar
    • 1 teaspoon instant-espresso powder


    For filling:

    • Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

    Make cake layers: 


    Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.

    Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

    Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.

    Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.

    Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.

    Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

    Prepare soufflé layers while cake bakes:
    Line second sheet pan with parchment paper.

    Melt chocolate with water, then cool to lukewarm.

    Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.

    Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.

    Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.

    Bake soufflé layers: 


    Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.

    Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

    Make meringue layers: 


    Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.

    Reduce oven to 250°F.

    Finely chop nuts.

    Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.

    Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.

    Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.

    Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.

    Make syrup and assemble cake: 


    Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.

    Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream.

    Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.

    Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.

    Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.

    Cooks’ notes: •Cake, soufflé, and meringue layers can be baked 1 day ahead of assembly and kept, wrapped in plastic wrap, at room temperature. 
    •Assembled cake can be chilled up to 2 days.