Maureen's Mocha Cake
This is a very good example of a successful marriage between chocolate and coffee flavors.
- Serves: 1 person
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- ½cup unsweetened cocoa
- ¾cup strong brewed coffee, cold
- ¾cup coffee flavored liqueur
- ½cup shortening
- 1cup brown sugar
- 3egg yolks
- 3egg whites
- ¼cup white sugar
- 6tablespoons butter, softened
- 4cups confectioners' sugar
- 3tablespoons unsweetened cocoa
- 3tablespoons coffee flavored liqueur
- 2tablespoons hot brewed coffee
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
Step 2Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
Step 3Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
Step 4For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.