Name: Twelve-Layer Mocha Cake
Cook time: 2 hr
Total time: 4 1/2 hr (includes making buttercreams)
Yield: Makes 8 servings
Ingredients: 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; 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; 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; 1/3 cup water; 2 tablespoons sugar; 1 teaspoon instant-espresso powder; Coffee and mocha buttercreams; Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

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Twelve-Layer Mocha CakeJohn Kernick

What better way to celebrate the holidays than with something fabulous? In this elegant European-style cake, thin layers of different flavors come together in each bite. Fine-textured spongecake, soaked in espresso syrup, plays off of crisp hazelnut meringue, while the coffee and mocha buttercreams intensify the richness of a collapsed chocolate soufflé. The faint, bitter edge of dark coffee essentially saves this dessert from itself.

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.

Recipe notes

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