This is one delicious cake. From the moist chocolate cake, to the silky smooth mousse-like chocolate cream filling, to the mocha glaze, you can’t go wrong with this cake. Your palate will thank you (your waistline will not)!
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites until fluffy. Gradually add sugars, beating until stiff.
Reduce speed and add yolks, one at a time.
Sift flour, cocoa, and baking powder and fold gently into batter.
Pour onto two lined cookie sheets and bake for 20–30 minutes. Cool.
Heat coffee, chocolate and sugar in double boiler.
Cream eggs and margarine in mixer until fluffy. Add melted chocolate and beat for five minutes until creamy.
Refrigerate to set to spreading consistancy.
Spread onto one cake layer. Invert second layer onto frosting.
Mix ingredients for glaze until smooth.
Pour over cake immediately.
Description:
Photography and Styling by Tamara Friedman
Medium
Easy
Medium
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Easy
Medium
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Easy
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There is an error in the recipe. Nowhere does it tell you when to add the vanilla. I hope it's good without it.
what size pans do you use? can it be made in 2 round cake pans?
what size pans is this cake made in? can it be done in 2 round pans?