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Categories:
Cake coffee hot water all-purpose sugar baking powder salt vegetable oil egg yolks vanilla egg whites cream of tartar chocolate cocoa whipping cream sugar cocoa powder vanilla semisweet chocolate
Viewed: 40 - Published at: 7 years agoIngredients
- Cake
- 2 teaspoons instant coffee powder or 2 teaspoons instant coffee granules
- 3/4 cup hot water
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 6 egg yolks
- 1 teaspoon vanilla extract
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 2 ounces semisweet chocolate, grated
- Cocoa whipped cream
- 2 cups whipping cream
- 1/3 cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- semisweet chocolate (for curls)
Method
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
