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Maureen's Mocha Cake
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Prep Time:
20 minutes
20 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
50 minutes
50 minutes
Decadent chocolate cake infused with coffee liqueur, topped with luscious mocha frosting.
Ingredients:
- 2.25 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 cup unsweetened cocoa
- 0.75 cup strong brewed coffee, cold
- 0.75 cup coffee flavored liqueur
- 0.5 cup shortening
- 1 cup brown sugar
- 3 egg whites
- 0.25 cup white sugar
- 6 tablespoons butter, softened
- 4 cups confectioners' sugar
- 3 tablespoons unsweetened cocoa
- 3 tablespoons coffee flavored liqueur
- 2 tablespoons hot brewed coffee
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour two 9-inch round cake pans. Next, sift together the flour, baking soda, and cocoa and set the mixture aside.
- Mix the coffee and coffee liqueur together and keep to the side. Cream the shortening and brown sugar in a large bowl until fluffy. Gradually add the egg yolks. Alternate adding the flour mixture and the coffee mixture to the bowl, mixing until combined. In a separate bowl, beat egg whites until soft peaks form, slowly add 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the coffee mixture.
- Transfer the batter into the pans and bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pans for 10 minutes, then remove from pans and cool on wire racks before frosting.
- In a medium bowl, whip butter until light and fluffy. Blend in confectioners' sugar and cocoa powder. Stir in coffee liqueur and hot coffee. Beat until frosting thickens for easy spreading.