Recipe - Mocha Cake With Chocolate Butter Creme

1 cup Pastry flour
1 teaspoon Baking powder
One fourth teaspoon Salt
2 Egg yolk, beaten
One half cup Cold water
1 teaspoon Orange zest
Three fourths cup Sugar
2 Egg whites, beaten stiff
1 tablespoon Orange juice
2 tablespoon Sugar
Chocolate Butter Creme
3 Egg yolks
1 cup Sugar
One half teaspoon Cream of tartar
One half cup Water
One half pound Unsalted butter
One half pound Vegetable shortening
One half pound Sweet chocolate
2 tablespoon Instant coffee
2 tablespoon Dark rum
Pinch of salt

CAKE: Sift together the flour, salt and baking powder 3 times. Set aside.
With an electric mixer, beat the egg yolks and Three fourths cup sugar for 5 minutes.
Gradually beat in the flour. Beat the egg whites stiff. As they begin to
form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn
the batter into 2 well greased 8 inch aluminum cake pans. Bake at 350F for
25 minutes. In a small pot, bring the orange juice and 2 tbsp. sugar to a
boil. Saturate the cakes with juice mixture. Let cool and unmold. Use
chocolate butter creme recipe to fill between the layers and frost.
CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the
water, sugar and cream of tartar in a saucepan; cook to a thick syrupy
consistency. Remove from heat and stir in the instant coffee. Slowly pour
the hot (not boiling) syrup over the egg yolks, beating constantly;
continue beating until thick and lukewarm. Gradually beat in the butter and
shortening and beat until mixture is completely smooth. Fold in the melted
chocolate. Beat again. Source: Great Moments in Cooking ch.
Posted to MMRecipes Digest V3 #260

Date: Sun, 22 Sep 1996 22:33:05 0400

From: Cindy J Hartlin chartlin@total.net