Mocha Cake 

​INGREDIENTS:
  • 2 1/4 cups cake flour
  • 1 1/4 cups sugar
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 8 egg yolks, room temperature
  • 2 tbsp instant coffee dissolved in 3/4 cup hot water
  • 3/4 cup vegetable oil
  • 8 egg whites, room temperature
  • 1 tsp cream of tartar

MOCHA ICING RECIPE:
  • 4 egg whites
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tbsp instant coffee powder
  • 1  1/2  cups sugar
  • 2 tbsp instant coffee dissolved in 1 cup hot water.
  • 24 tbsp or 1  1/2 cups  softened butter​
  • Notes:
    1. If you don't want it strong, you can always adjust the portioning of the coffee powder.
    2. Eggs should be room temperature. 
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​HOW TO MAKE MOCHA CAKE:
  • In a bowl, whisk egg whites until frothy. 
  • Add cream of tartar. 
  • Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.  
  • In another bowl, combine all the liquid ingredients (coffee, egg yolks and vegetable oil). Set aside.
  • Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt.  
  • Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
  • Using a spatula, gently fold in the egg whites mixture into the batter mixture.
  • Preheat oven to 325 degrees F. 
  • Grease the sides & bottom of the molds / cake pans.
  • Pour the batter mixture into the molds about 2/3 full.
  • Bake for about 20-30 minutes. Cake is ready if toothpick inserted comes out clean. 
  • Remove from oven. Let it cool before frosting.​
​

​​PREPARE THE FROSTING:
  • Beat the egg whites until frothy.
  • Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder.
  • Beat at  medium speed until soft peak. Set aside.
  • In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved.
  • Bring to a boil over moderate heat (no need to stir).
  • Boil for 2-3 minutes. 
  • Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch. 
​***NOTES*** 
  • Before proceeding, make sure meringue has cooled down.
  • Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.
***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.

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