Ingredients:
2 cups sifted flour
1 tsp. fine iodized salt
1 & 1/2 cups white sugar
3 tsp. baking powder
2 tbsp. instant coffee
1/2 cup salad oil
3/4 cup hot water
8 egg yolks
8 egg whites
1 tsp. cream of tartar
How to make Mocha Cake Recipe
- Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3 inch in height. In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, and pour in oil and hot water.
- Using electric mixer with paddle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add egg yolks one at a time, blending well after each addition, until thoroughly mixed. Set aside.
- In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.
- With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrapping bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans.
- Bake for 15 minutes, then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate.
Coffee Cream Frosting
1 cup butter, cut into big chunks
1 tbsp. instant coffee
1 cup whipping cream, chilled
1 cup powdered sugar, sifted
- In a small mixing bowl of the electric mixer, beat butter with paddle attachment at low-medium speed until fluffy, about 3 minutes.
- Add instant coffee and beat for 1 minute. Add cream, a tablespoon at a time, beating well after each addition, until mixture is light and fluffy. add powdered sugar in four additions, beating well after each additions, until mixture is smooth.
