Mudslide Cake

Ingredients:

Cakes

• 110 g butter, room temperature + extra for greasing the pans
• 2.5 cups of premium flour, measured without a slide, plus extra for preparing the pans
• 3 tablespoons cornstarch
• 1.5 tsp baking powder
• 1 teaspoon fine salt
• 2 tbsp. sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 1 cup of milk
• 0.5 cup cream liqueur, such as Baileys

Glaze

• Protein of 4 large eggs at room temperature
• 1 cup of sugar
• 330 g butter at room temperature, cut into small pieces
• 1/3 cup coffee liqueur, such as Kahlua
• 1 tbsp. instant coffee

Preparation:

1. Preheat oven to 175°C. Grease the bottom and sides of two 22cm cake pans with butter, dust with flour, and shake out any excess.
2. Cakes: In a medium bowl, combine flour, cornstarch, baking powder and salt.
   
   In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Then beat in the vanilla.
3. Using a spatula, add the flour to the butter mixture in three additions and the milk in two additions, beginning and ending with the flour (the dough may look slightly curdled as you mix, but this is typical of chiffon cake). Pour the dough evenly into the prepared pans.
4. Bake until golden brown, 35-40 minutes. The cakes should feel slightly springy when done. Cool in the pans for 10 minutes, then turn them out onto wire racks and cool completely. Flip the cakes over and prick them all over with a fork. Generously brush the tops with liqueur, let them soak, and brush again.
5. Prepare the glaze while the cakes are cooling.Fill a medium saucepan with a few inches of water and bring to a boil. Place a large bowl over the saucepan (making sure it doesn't touch the water), add the egg whites and sugar, and whisk until the mixture is warm, the sugar has dissolved, and the whites are pasteurized, 3 to 4 minutes.
6. Then remove the bowl from the pan and beat the mixture with a mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, continuing to beat until the frosting is smooth, 1 to 2 minutes. (Don't worry if the frosting looks runny or separating; keep beating until it reaches the desired consistency.)
7. Dissolve the coffee in the Kahlua liqueur and whisk this mixture into the glaze, beating with a mixer on low speed until the glaze becomes a pleasantly creamy color. Then increase the speed to medium-high and beat for another 1-2 minutes until fluffy.
8. AssemblyPlace 1 cake layer on a cake stand or plate and spread 1 cup of frosting on it. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
   
   
   Note
   
   If your kitchen is hot and the icing becomes too soft or runny, refrigerate it for 20 to 30 minutes, then whisk again until smooth..