Maureen's Mocha Cake Good Recipes

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Maureen's Mocha Cake

"This is a superb example of a successful marriage among chocolate and coffee flavors."

Ingredients :

2 1/four cups all-reason flour
1 half of teaspoons baking soda
1/2 cup unsweetened cocoa
3/four cup robust brewed espresso, bloodless
three/4 cup coffee flavored liqueur
1/2 cup shortening
1 cup brown sugar
3 egg yolks
3 egg whites
1/four cup white sugar
6 tablespoons butter, softened
4 cups confectioners' sugar
three tablespoons unsweetened cocoa
3 tablespoons espresso flavored liqueur
2 tablespoons warm brewed coffee

Instructions :

Prep : 20M	Cook : 12M	Ready in : 50M

Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease and flour 9-inch round cake pans. Sift collectively the flour, baking soda, and cocoa. Set aside.
Combine the coffee and espresso liqueur. Set aside. In a large bowl, cream collectively the shortening and brown sugar till mild and fluffy. Beat in the egg yolks one at a time. Beat in the flour combination alternately with the coffee and coffee liqueur, blending just until incorporated. In a separate bowl, beat egg whites till tender peaks form, upload 1/four cup sugar, then keep beating until whites form stiff peaks. Gently fold egg whites into the coffee combination.
Pour batter into prepared pans. Bake within the preheated oven for 30 minutes, or till a toothpick inserted into the center of the cake comes out easy. Allow to cool 10 minutes in pans, then turn out on cord racks to cool absolutely earlier than frosting.
For the espresso frosting: In a medium bowl, cream butter till fluffy. Beat in confectioners' sugar and cocoa. Mix in espresso liqueur and hot coffee. Beat frosting till it thickens to spreading consistency.

Notes :

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