Mocha Cake with Chocolate Butter Creme
Yield
1 cakePrep
15 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
egg yolks
beaten |
*
|
| ½ | cup |
water
cold |
|
| 1 | teaspoon |
orange zest
|
|
| ¾ | cup |
sugar
|
|
| 2 | each |
egg whites
beaten stiff |
*
|
| 1 | tablespoon |
orange juice
|
|
| 2 | tablespoons |
sugar
|
|
| Chocolate butter creme | |||
| 3 | each |
egg yolks
|
*
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ½ | cup |
water
|
|
| ½ | pound |
butter, unsalted
|
|
| ½ | pound |
vegetable shortening
|
|
| ½ | pound |
chocolate (sweet)
|
* |
| 2 | tablespoons |
instant coffee
|
*
|
| 2 | tablespoons |
dark rum
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 118 | ml |
water
cold |
|
| 5 | ml |
orange zest
|
|
| 177 | ml |
sugar
|
|
| 2 | each |
egg whites
beaten stiff |
*
|
| 15 | ml |
orange juice
|
|
| 3E+1 | ml |
sugar
|
|
| Chocolate butter creme | |||
| 3 | each |
egg yolks
|
*
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
cream of tartar
|
|
| 118 | ml |
water
|
|
| 226.8 | g |
butter, unsalted
|
|
| 226.8 | g |
vegetable shortening
|
|
| 226.8 | g |
chocolate (sweet)
|
* |
| 3E+1 | ml |
instant coffee
|
*
|
| 3E+1 | ml |
dark rum
|
|
| 1 | pinch |
salt
|
*
|
Directions
CAKE: Sift together the flour, salt and baking powder 3 times.
Set aside.
With an electric mixer, beat the egg yolks and ¾ cup sugar for 5 minutes.
Gradually beat in the flour.
Beat the egg whites stiff.
As they begin to form peaks, beat in the 2 tablespoons sugar.
Fold gently into flour mixture.
Turn the batter into 2 well greased 8 inch aluminum cake pans.
Bake at 350℉ (180℃) F for 25 minutes.
In a small pot, bring the orange juice and 2 tablespoons sugar to a boil.
Saturate the cakes with juice mixture.
Let cool and unmold.
Use chocolate butter creme recipe to fill between the layers and frost.
CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy.
Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency.
Remove from heat and stir in the instant coffee.
Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm.
Gradually beat in the butter and shortening and beat until mixture is completely smooth.
Fold in the melted chocolate.
Beat again.
