BELGIAN MOCHA CAKE

marti

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BELGIAN MOCHA CAKE

From cooks.com

2 1/2 c. sugar, divided

3 tbsp. water

2 (1 oz.) sq. unsweetened chocolate

3/4 c. butter, softened

1 tsp. vanilla extract

4 eggs, separated

2 1/4 c. sifted cake flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. milk

1 tsp. cream of tartar

Mocha Frosting

Combine 1/2 cup sugar, water and chocolate in a heavy saucepan; place over low heat, stirring until chocolate is melted. Remove from heat; cool. Combine

remaining 2 cups sugar and butter, beat until light and fluffy. Stir in vanilla. Add egg yolks, one at a time, beating well after each addition. Stir in

chocolate mixture.

Combine flour, soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until frothy; add cream of

tartar and beat until stiff peaks form. Fold into batter.

Grease three 9 inch or four 8 inch round cake pans; line with greased waxed paper and dust with flour. Pour batter into prepared pans and bake at 350 degrees

for 25-30 minutes. Cool completely on wire racks. Spread Mocha Frosting between layers and on top and sides of cake. Store in the refrigerator; may be

frozen.
 
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