French Canadian Mocha Cake
|Instant coffee||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Fruit sugar||1⁄2 Cup (8 tbs)|
|Sifted pastry flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Semi sweet chocolate||2 Ounce, grated (2 squares)|
|Mocha butter cream||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
Grease and line the bottoms of two deep 8-inch layer-cake pans with circles of greased waxed paper.
Mix water and coffee together in a small saucepan and add the butter.
Heat and stir until butter melts.
Add the vanilla and set aside to cool.
Beat egg whites in the small beater bowl until moist peaks form, then beat in the sugar gradually until egg whites are very stiff.
Scrape into a larger bowl.
Beat egg yolks in the small bowl until thick, then add the cool butter mixture.
Fold yolk mixture into the egg whites with a whisk, then fold in sifted dry ingredients until flour disappears.
Fold in the chocolate and spread in prepared pans.
Bake at 350F for about 30 minutes.
Remove from pans and peel off the waxed paper.
When cold, fill and frost with Mocha Butter Cream, then refrigerate to set the icing.