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.