Mocha cake with chocolate butter creme

1 Servings

Ingredients

Quantity Ingredient
1 cup Pastry flour
1 teaspoon Baking powder
¼ teaspoon Salt
2 Egg yolk, beaten
½ cup Cold water
1 teaspoon Orange zest
¾ cup Sugar
2 Egg whites, beaten stiff
1 tablespoon Orange juice
2 tablespoons Sugar --Chocolate Butter Creme--
3 Egg yolks
1 cup Sugar
½ teaspoon Cream of tartar
½ cup Water
½ pounds Unsalted butter
½ pounds Vegetable shortening
½ pounds Sweet chocolate
2 tablespoons Instant coffee
2 tablespoons Dark rum
Pinch of 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 tbsp. sugar. Fold gently into flour mixture. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for 25 minutes. In a small pot, bring the orange juice and 2 tbsp. 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. Source: Great Moments in Cooking ch.

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