Recipe: Graham Cracker Cake with Mocha Whipped Cream Filling

Bevann: I found a couple graham cracker cake recipes on the web, but so far not one that included pineapple. I'll post the onces I did find.

GRAHAM CRACKER CAKE
Makes 6 servings

25 double graham crackers, broken (3 1/3 cups)
1/2 cup shredded desiccated coconut (unsweetened, if desired)
2 1/2 tsp baking powder
1/2 cup (1 stick) unsalted butter
1 cup superfine or strained sugar
4 large egg yolks
1 tsp vanilla extract
1 cup milk
4 large egg whites
1/8 tsp cream of tartar
Mocha Whipped Cream Filling (recipe follows)
1/2 tsp unsweetened cocoa powder (to garnish)

Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter two (9-inch) layer pans and line the bottoms with parchment paper circles. Rebutter parchment paper.

Put broken graham crackers and coconut into the container of a food processor fitted with steel blade. Process until the cracker crumbs and coconut are ground very fine. Add the baking powder and pulse 6 to 8 times to blend. Set aside.

Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream the butter until smooth and light in color, about 1 1/2 to 2 minutes. Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. Add the the yolks, 2 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Beat 1 minute longer. Blend in the vanilla.

Reduce mixer Speed to low. Add the crumb mixture alternately with the milk, dividing the crumbs into three parts and the liquid into two parts, starting and ending with the crumbs. Scrape the sides of the bowl and mix for 10 seconds longer. Transfer to a large bowl and set aside.

Put the egg whites in a separate bowl and beat them on medium speed with clean dry beaters or whip attachment until frothy. Add the cream of tartar and increase the speed to medium high. Beat until the whites form firm moist peaks.

With a 2 3/4-inch wide rubber spatula, fold in one quarter of the whites to lighten the batter, taking about 20 turns. Fold in the remaining whites, taking about 20 additional turns. Spoon the batter into the prepared pans, smoothing the surface with the back of a tablespoon.

Bake in the preheated oven 25 to 30 minutes, or until cake begins to come away from the sides of the pan and is springy to the touch. Remove cake from oven. Set the pans onto cake racks for 10 minutes to cool slightly, then invert onto racks sprayed with nonstick coating. Lift off the pans and carefully peel off the parchment. When the cake is completely cool, fill and frost.

TO ASSEMBLE THE CAKE:
Split each layer into halves. Set the first layer on a serving plate, top side down.

Fit a 14-inch pastry bag with a large no. 5 plain tube, and fill it 1/3rd full with mocha whipped cream. Starting 1/2-inch from the edge, pipe a circle of cream around the top of the layer. Fill center of the circle with additional cream, smoothing surface with a large metal offset spatula. Repeat with the second and third layers, placing them cut side up. Arrange the top layer cut side down, aligning layers so the sides of the cake are even.

Empty the remaining whipped cream into the pastry bag. Pipe 1/2-inch whipped cream dots on the top layer, beginning at the outer edge. Each dot should touch the preceding one, forming a ring. Continue working toward the center of the cake until the entire surface is covered.

Place 1/2 tsp cocoa powder in a very fine mesh strainer. Gently tap the strainer over the surface of the cake to give it a light dusting of cocoa.

Place the cake in the refrigerator uncovered to chill, but remove from refrigerator at least 1 hour before serving.

STORAGE:
Store leftover cake in the refrigerator under a foil tent. This cake will keep for up to three days.

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MOCHA WHIPPED CREAM FILLING
(for Graham Cracker Cake)
Makes 6 servings

2 1/2 cups heavy whipping cream, well chilled
1/3 cup sifted confectioner's sugar
3 tbsp sifted unsweetened cocoa powder
1 tsp coffee zest*
2 tbsp Kahlua or Tia Maria

Pour cream into a well-chilled mixing bowl. Beat in an electric mixer fitted with chilled beaters or whip attachment.

Stir in the confectioner's sugar and cocoa powder and beat on medium speed until the cream begins to thicken. Add the coffee zest and liqueur. Continue whipping until cream reaches the soft peak stage, and remove from the mixer.

Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy. Refrigerate.

*To make coffee zest, add 3 parts coffee crystals to 1 part boiling water.