Belgian Mocha Cake Recipe
How is it that you still haven't tried my recipe for Belgian Mocha Cake. European Belgian Mocha Cake makes a yummy Dessert. Trust me, you must try this Belgian Mocha Cake recipe.
Ingredients
1/2 cup sugar
3 tablespoons water
2 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine, softened
2 cups sugar
1 teaspoon vanilla extract
4 eggs, separated
2 1/4 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 teaspoon cream of tartar
Mocha frosting
Chocolate curls or grated chocolate (optional)
Directions
Combine 1/2 cup sugar, water, and chocolate in a heavy saucepan; cook over low heat, stirring until chocolate melts.
Remove from heat; cool.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
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, beginning and ending with flour mixture.
Mix well after each addition.
Beat egg whites (at room temperature) at high speed of an electric mixer until frothy; add cream of tartar, and beat until stiff peaks form.
Fold into batter.
Grease three 9-inch round cakepans; line with wax paper; grease again and dust with flour.
Pour batter into pans; bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Remove layers; cool on wire racks.
Spread mocha frosting between layers and on top and sides of cake.
Store in refrigerator.
Garnish with chocolate curls, if desired.
Remove from heat; cool.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
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, beginning and ending with flour mixture.
Mix well after each addition.
Beat egg whites (at room temperature) at high speed of an electric mixer until frothy; add cream of tartar, and beat until stiff peaks form.
Fold into batter.
Grease three 9-inch round cakepans; line with wax paper; grease again and dust with flour.
Pour batter into pans; bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Remove layers; cool on wire racks.
Spread mocha frosting between layers and on top and sides of cake.
Store in refrigerator.
Garnish with chocolate curls, if desired.
