4 mocha coffee cake glaze Recipes

baking spray with flour, all-purpose flour, baking powder, kosher salt, unsweetened cocoa powder, unsalted butter (at room temperature ), granulated sugar, eggs, fat-free sour cream (at room temperature ), strong freshly brewed coffee, superfine sugar, honey, whole coffee beans, powdered sugar , sifted, espresso powder combined with 3 tbsp boiling water, coffee-flavored liqueur (such as kahlua), optional

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

butter, softened, honey, sugar, eggs, buttermilk, rye flour, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, nutmeg, cinnamon, tart red cherries, coarsely chopped, butter, softened, unsweetened cocoa, instant coffee, salt, powdered sugar, milk, vanilla, diced sour cherry