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Mocha Cake With Chocolate Butter Creme
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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