Tita Aida's Mocha Cake

An old family favorite.

• Ready In: 2 hrs 5 mins
• 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

1. Making the cake:
2. Preheat oven to 325.
3. Separate egg yolk from white. Put egg white in a large bowl, egg yolk in a small bowl.
4. 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.
5. In the small bowl, beat egg yolks until thick and lemon colored; gradually add remaining 1/2 cup sugar, then beat again.
6. 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.
7. Fold egg yolk mixture into egg white mixture.
8. Pour into ungreased 10 inch tube pan. Bake 325 deg. for 60 minutes. Cool.
9. Making the frosting:
10. In a large bowl, beat whipping cream until slightly thickened.
11. Set aside 3 teaspoons grated chocolate.
12. Add remaining chocolate, coffee, and powdered sugar to whipping cream. Beat until firm peaks form but DO NOT OVERBEAT.
13. Once cake has cooled, use a spatula to apply frosting. Sprinkle remaining 3 teaspoons grated chocolate on top for garnish.