Tita Aida's Mocha Cake
photo by enigmused
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Cake
- 7 eggs
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 cup sugar
- 3 teaspoons instant coffee
- 1⁄3 cup water
- 1 cup all-purpose flour (lightly spooned into measuring cup and leveled off)
- 2 ounces grated semisweet chocolate
- 2 teaspoons vanilla
-
Frosting
- 2 cups whipping cream
- 1⁄3 cup powdered sugar
- 2 ounces grated semisweet chocolate
- 2 teaspoons instant coffee
directions
-
Making the cake:
- Preheat oven to 325.
- Separate egg yolk from white. Put egg white in a large bowl, egg yolk in a small bowl.
- In the large bowl, beat egg white, cream of tartar, and salt until soft peaks form. Gradually add 1/2 cup sugar - beat till stiff peaks form. Set aside.
- In the small bowl, beat egg yolks until thick and lemon colored; gradually add remaining 1/2 cup sugar, then beat again.
- Dissolve 3 teaspoons instant coffee in 1/2 cup water. Blend coffee mixture, flour, 2 oz. grated chocolate & 2 teaspoons vanilla into egg yolk mixture. Beat 1 minute at low speed until blended.
- Fold egg yolk mixture into egg white mixture.
- Pour into ungreased 10 inch tube pan. Bake 325 deg. for 60 minutes. Cool.
-
Making the frosting:
- In a large bowl, beat whipping cream until slightly thickened.
- Set aside 3 teaspoons grated chocolate.
- Add remaining chocolate, coffee, and powdered sugar to whipping cream. Beat until firm peaks form but DO NOT OVERBEAT.
- Once cake has cooled, use a spatula to apply frosting. Sprinkle remaining 3 teaspoons grated chocolate on top for garnish.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.