Mocha Cake with Chocolate Butter Creme

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.