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Mocha Cake With Chocolate Butter Creme

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

1  c  Pastry flour
1  t  Baking powder
1/4  ts  Salt
2    Egg yolk, beaten
1/2  c  Cold water
1  t  Orange zest
3/4  c  Sugar
2    Egg whites, beaten stiff
1  tb  Orange juice
2  tb  Sugar
    ----Chocolate Butter Creme--
3    Egg yolks
1  c  Sugar
1/2  ts  Cream of tartar
1/2  c  Water
1/2  lb  Unsalted butter
1/2  lb  Vegetable shortening
1/2  lb  Sweet chocolate
2  tb  Instant coffee
2  tb  Dark rum
    Pinch of salt

CAKE: Sift together the flour, salt and baking powder 3 times. Set aside. With an electric mixer, beat the egg yolks and 3/4 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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