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Belgian Mocha Cake

Southern.Crockpot's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Water 3 Tablespoon
  Unsweetened chocolate squares 2 Ounce (2 squares, 1-ounce each)
  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
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Cream of tartar 1 Teaspoon
  Butter 1 Cup (16 tbs), softened
  Powdered sugar 2 1⁄4 Cup (36 tbs), divided
  Instant coffee granules 1 Tablespoon
  Cocoa 3⁄4 Teaspoon
  Hot water 3⁄4 Teaspoon
  Egg yolks 2
  Almond extract 1 1⁄2 Tablespoon
  Rum 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. In a heavy saucepan cook combining 1/2 cup sugar, water and chocolate over low heat, stirring until chocolate melts.
3. Remove from heat and let it cool.
4. Cream butter, gradually add sugar, beating well and stir in vanilla.
5. Add egg yolks, one at a time, beating well after each addition and then stir in chocolate mixture.
6. In a bowl combine flour, soda and salt and add to creamed mixture alternately with milk, mixing well after each addition and beginning and ending with flour mixture.
7. Beat egg whites at room temperature until frothy, beat adding cream of tartar until stiff peaks form and then fold into batter.
8. Grease three 9-inch round cakepans, line with greased waxed paper and dust with flour.
9. Pour batter into prepared pans and bake in the preheated oven for 25 to 30 minutes until a wooden pick inserted in center comes out clean.
To make the Mocha frosting:
10. In a bowl cream butter and 1 1/2 cups powdered sugar until light and fluffy.
11. In another bowl combine coffee powder, cocoa and water and stir into creamed mixture.
12. Add egg yolks and beat for 5 minutes.
13. Stir in almond extract and rum and add enough of remaining sugar to make spreading consistency as the frosting gets quite firm when refrigerated.

FINALIZING
14. Spread mocha frosting between layers and on top and sides of cake.
15. Store in refrigerator to prevent the cake to be frozen.

SERVING
16. Garnish with chocolate curls, if desired and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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