Maureen's Mocha Cake
This is a very good example of a successful marriage between chocolate and coffee flavors.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Preheat 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 2
Combine 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 3
Pour 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 4
For 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.