Mocha Cake With Chocolate Butter Creme Recipe

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Servings: 1

Ingredients

Directions

  1. CAKE: Sift together the flour, salt and baking pwdr 3 times. Set aside.
  2. With an electric mixer, beat the egg yolks and 3/4 c. sugar for 5 min.
  3. Gradually beat in the flour. Beat the egg whites stiff. As they begin to create peaks, beat in the 2 tbsp. sugar. Fold gently into flour mix. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for 25 min. In a small pot, bring the orange juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mix. Let cold and unmold. Use chocolate butter creme recipe to fill between the layers and frost.
  4. CHOCLOLATE BUTTER CREME: Beat egg yolks till 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 warm (not boiling) syrup over the egg yolks, beating constantly; continue beating till thick and lukewarm. Gradually beat in the butter and shortening and beat till mix is completely smooth. Mix in the melted chocolate. Beat again.

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