Aztec Layer Cake

Name: Aztec Layer Cake
Cuisine: American
Ingredients: Cocoa and cinnamon, for decoration (optional); Two 9-inch Aztec Meringue layers, baked and cooled; About ⅔ cup Kahlúa; 9-inch Chocolate Génoise, baked and cooled; 1 teaspoon powdered instant coffee; Small batch Buttercream; 4 ounces semisweet or bittersweet chocolate, cut into bits; 4 ounces semisweet or bittersweet chocolate, cut into bits; Cocoa and cinnamon, for decoration (optional)

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For best flavor and texture, assemble cake at least one day ahead.

Ingredients

4 ounces semisweet or bittersweet chocolate, cut into bits
Small batch Buttercream
1

Americas
United States
Dessert
Cake
Vegetarian

Method

Combine chocolate with 2 tablespoons water in a small bowl. Melt gently in a barely simmering water bath or microwave at medium (50%) for about 45 seconds. Stir until smooth; remove from heat. When chocolate mixture has cooled to lukewarm, stir in