Belgian Mocha Cake
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||2 Ounce (2 X 1 Ounce Squares)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Eggs||4 , separated|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Mocha frosting||1 Cup (16 tbs)|
Combine 1/2 cup sugar, water, and chocolate in a heavy saucepan; cook over low heat, stirring until chocolate melts.
Remove from heat; cool.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Stir in vanilla.
Add egg yolks, one at a time, beating well after each addition.
Stir in chocolate mixture.
Combine flour, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Beat egg whites (at room temperature) at high speed of an electric mixer until frothy; add cream of tartar, and beat until stiff peaks form.
Fold into batter.
Grease three 9-inch round cakepans; line with wax paper; grease again and dust with flour.
Pour batter into pans; bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Remove layers; cool on wire racks.
Spread mocha frosting between layers and on top and sides of cake.
Store in refrigerator.
Garnish with chocolate curls, if desired.