Eggnog Filled Cake with Chocolate Frosting
Eggnog Filled Cake with Chocolate Frosting recipe
Yield
18 servingsPrep
15 minCook
25 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
divided |
|
| 2 | large |
eggs
divided |
|
| ¾ | cup |
orange juice
|
|
| 1 ½ | teaspoons |
orange zest
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| Eggnog filling | |||
| 5 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
eggnog
|
|
| 1 | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
nutmeg
|
|
| Chocolate frosting | |||
| 2 | ounces |
unsweetened chocolate
|
|
| 3 | cups |
powdered sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 3 | tablespoons |
water
hot |
|
|
butter
creamed |
*
|
||
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
divided |
|
| 2 | each |
eggs
divided |
|
| 177 | ml |
orange juice
|
|
| 7.5 | ml |
orange zest
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| Eggnog filling | |||
| 75 | ml |
all-purpose flour
|
|
| 296 | ml |
eggnog
|
|
| 237 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
nutmeg
|
|
| Chocolate frosting | |||
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 45 | ml |
water
hot |
|
| 1 | x |
butter
creamed |
*
|
| 177 | ml |
sugar
|
|
Directions
Add yolks, one at a time, beating well after each. Combine orange juice, peel and vanilla.
Combine dry ingredients, add to creamed mixture alternately with juice mixture, beating well.
In another bowl, beat whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter.
Line two greased 9 inch round cake pans with waxed paper; grease paper.
Pour batter into pans. Bake at 350℉ (180℃) F for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack.
Peel off paper; cool. For filling, combine flour and a small amount of eggnog in a pan; stir until smooth.
Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely.
Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture.
For frosting:
Mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting drizzles slightly.
Split cakes in half; spread filling on three layers. Stack with plain layer on top, frost the top.
