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Ингредиенты
- 3/4 c. boiling water
- 1/2 c. cocoa
- 1 tsp instant coffee granules
- 1 3/4 c. cake flour
- 1 3/4 c. sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 8 lrg Large eggs separated
- 1/2 c. vegetable oil
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar Chocolate-covered coffee beans for garnish
- 2/3 c. butter softened
- 2 1/2 c. powdered sugar
- 1 Tbsp. cocoa
- 1/2 c. whipping cream
- 2 tsp instant coffee granules
- 2 tsp coffee liqueur see * Note
- 1 c. butter softened
- 1/3 c. cocoa
- 6 c. powdered sugar
- 1/3 c. lowfat milk
Инструкции
- * Note: One tsp. vanilla extract may be substituted for coffee liqueur.
- Stir together first 3 ingredients till blended; cold.
- Combine flour and next 3 ingredients in a large mixing bowl. Add in cocoa mix, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer till smooth. Beat egg whites and cream of tartar at high speed with an electric mixer till foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans.
- Bake, 2 layers at a time, at 325 degrees for 17 to 20 min or possibly till a wooden pick inserted in center comes out clean. Cold layers in pans on wire racks 10 min. Remove from pans, and cold on wire racks covered with plastic wrap or possibly wax paper to prevent layers from adhering to racks.
- Spread about 1/2 c. Chocolate-Coffee Buttercream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if you like. Store in refrigerator.
- For Chocolate-Coffee Buttercream Filling: Beat first 3 ingredients at medium speed with an electric mixer till fluffy. Microwave whipping cream at MEDIUM (50% power) till hot (don't boil). Stir together hot cream and coffee granules till dissolved; cold. Add in whipping cream mix and liqueur to butter mix, beating till smooth. (Makes 1 3/4 c..)
- For Chocolate Fudge Frosting: BEAT butter at medium speed with an electric mixer till creamy. Add in remaining ingredients, beating till smooth. (Makes 3 1/2 c.)
- This recipe yields 1 (9-inch) layer cake.
- Comments: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 c. Chocolate-Coffee Buttercream Filling between layers. Frost as directed.
- Yield: 1 cake
