Ingredients: |
Ingredients: For Cake:
3/4 c. boiling water
1/2 c. cocoa
1 tsp instant coffee granules
1 3/4 c. cake flour
1 3/4 c. sugar
1 1/2 tsp baking soda
1/2 tsp salt
8 large eggs, separated
1/2 c. vegetable oil
2 tsp vanilla extract
1/2 tsp cream of tartar
Chocolate-Coffee Buttercream Filling
2/3 c. butter softened
2 1/2 c. powdered sugar
1 Tbsp cocoa
1/2 c. whipping cream
2 tsp instant coffee granules
1 tsp vanilla
Chocolate Fudge Frosting
1 c. butter, softened
1/3 c. cocoa
6 c. powdered sugar
1/3 c. milk
Garnish: chocolate-covered coffee beans
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Directions: |
Directions:Stir together first 3 ingredients until blended; cool. Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil and vanilla; beat at medium speed with an electric mixer until smooth. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9" round cake pans. Bake 2 layers at a time at 325º for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers on wire racks 10 minutes. Remove cakes from pans, and cool completely on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks. Spread about 1/2 c Chocolate-Coffee Buttercream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired.
To make Filling: Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add cream mixture and vanilla to butter mixture, beating until smooth.
To make Frosting: Beat butter at medium speed with an electdric mixer until creamy. Add cocoa, powdered sugar and milk, beating until smooth. |
This recipe for Delta Mocha Chiffon Cake is from