The article outlines a detailed recipe for a layered cake featuring cream cheese, espresso, and cocoa. It includes precise steps on preparing the baking pan with parchment, creating an espresso mixture, and mixing the cake batter with cream cheese, mascarpone, and other key ingredients. Specific techniques ensure a smooth texture, and the mixing process is explained to maintain the right consistency before transferring the batters into the prepared pan for baking. The emphasis on precision in measurement and method is crucial for achieving the desired result.
Lightly dampen two 16x12" sheets of parchment paper and crumple tightly. Smooth out parchment and line pan with parchment, overlapping as needed to ensure it covers sides.
Beat four 8-oz. packages cream cheese, room temperature, 2 cups sugar, ¼ cup flour...in a stand mixer fitted with the paddle attachment on medium-low speed until sugar is dissolved.
Transfer half of batter to bowl with reserved espresso mixture; stir with rubber spatula until incorporated.
Alternating between batters, scrape large dollops into prepared pan.
Collection
[
|
...
]