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.
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.
