Maureen's Mocha Cake You Have To Try

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Maureen's Mocha Cake

"This is a very good instance of a a success marriage among chocolate and coffee flavors."

Ingredients :

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

Instructions :

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

• Preheat oven to 350 tiers F (175 tiers C). Grease and flour two nine-inch spherical cake pans. Sift collectively the flour, baking soda, and cocoa. Set aside.
• Combine the espresso and espresso liqueur. Set aside. In a huge bowl, cream collectively the shortening and brown sugar until light and fluffy. Beat within the egg yolks one by one. Beat inside the flour mixture alternately with the espresso and coffee liqueur, blending simply till included. In a separate bowl, beat egg whites till soft peaks form, upload 1/four cup sugar, then retain beating until whites form stiff peaks. Gently fold egg whites into the espresso combination.
• Pour batter into prepared pans. Bake inside the preheated oven for half-hour, or till a toothpick inserted into the middle of the cake comes out smooth. Allow to chill 10 minutes in pans, then flip out on cord racks to cool completely before frosting.
• For the espresso frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in espresso liqueur and hot espresso. Beat frosting till it thickens to spreading consistency.

Notes :

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