Mocha Cake

• Total time: 1 hour

Ingredients

Ingredients To Be Creamed and Mixed:

• ½ cup butter, softened (1 stick)
• 1 cup brown sugar
• 3 large egg yolks (save the whites in a separate mixing bowl)
• 1 teaspoon vanilla

Dry Ingredients:

• 2⅓ cups flour
• ½ cup cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon salt (omit if using salted butter)

Moist Ingredients:

• 1⅓ cups strongly brewed coffee (make 2 cups setting aside the extra for the frosting)

Optional Walnuts:

• 1 cup finely chopped walnuts

Beaten Egg Whites to be Folded In:

• 3 egg whites
• ⅛ teaspoon cream of tartar
• ¾ cup sugar

Frosting:

• 1 recipe of Mocha Frosting

Ingredients

 (serves 4)

Section

Instructions

1. Preheat oven to 350°.
2. For 2-layer cake grease and flour two 9-inch round cake pans.
3. For rectangular cake grease and flour a 13x9x2 oblong pan.
4. Click here for instructions on how to prepare cake pans for baking.
5. For cupcakes go to my mocha cupcakes recipe.
6. Make 2 cups of strongly brewed coffee and set aside to cool.
7. In a large mixing bowl, beat butter until light and creamy.
8. Add brown sugar and beat on medium-high speed until lightened in color and texture; 2 to 3 minutes.
9. Add egg yolks one at a time; beating for 30 seconds on medium-high speed with each addition.
10. Add vanilla and mix in.
11. In a medium bowl, whisk together dry ingredients and set aside.
12. Add the flour mixture in 3 parts, alternating with the coffee in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
13. Beat on medium-high speed for 1 minute.
14. Add optional chopped walnuts and mix in.
15. In a separate medium bowl, beat the egg whites and cream of tartar until soft peaks form.
16. Beating on medium-high speed, gradually add the sugar to the egg whites 2 tablespoons at a time.
17. Beat the egg white and sugar mixture until stiff peaks form.
18. Using a spatula, gently fold the egg white mixture into the cake batter.
19. Divide the batter between the cake pans and spread evenly.
20. For round cake pans bake 25-30 minutes.
21. For a rectangular baking pan bake 35 to 40 minutes.
22. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
23. Cool on a rack for exactly 10 minutes then remove from pans.
24. Click here to see how to how to remove cakes from pans.
25. Cool completely on a rack before frosting.

Comments

Cool completely and frost with mocha frosting.

If you are making a layer cake click here for instructions on frosting a layer cake.

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• Cakes/Cupcakes

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