Belgian Mocha Cake Recipe
Summary
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 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 teaspoon cream of tartar Mocha frosting (recipe follows) 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.
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) until frothy; add cream of tartar, and beat until stiff peaks form.
Fold into batter.
Grease three 9-inch round cake pans; line with greased waxed paper, and dust with flour.
Pour batter into prepared pans, and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Spread mocha frosting between layers and on top and sides of cake.
Store in refrigerator, or the cake may be frozen.
Garnish with chocolate curls, if desired.
Remove from heat; cool.
Cream butter; gradually add sugar, beating well.
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) until frothy; add cream of tartar, and beat until stiff peaks form.
Fold into batter.
Grease three 9-inch round cake pans; line with greased waxed paper, and dust with flour.
Pour batter into prepared pans, and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Spread mocha frosting between layers and on top and sides of cake.
Store in refrigerator, or the cake may be frozen.
Garnish with chocolate curls, if desired.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
