Mocha Cake ala Goldilocks
INGREDIENTS*
For*the*Cake:*
6 large egg yolks, at room temperature
1 cup sugar
1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
1 teaspoon cocoa powder
1 teaspoon vanilla
1 teaspoon water
½ cup canola oil
1 cup cake flour
1 teaspoon baking powder
6 egg whites, at room temperature
1 teaspoon cream of tartar
For*the*Mocha*Buttercream
1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 teaspoon coffee/espresso granules
1 teaspoon cocoa powder
5 teaspoons water
1 teaspoon vanilla extract
5 teaspoons amaretto
PREPARATION
1. For*the*Cake:*Preheat oven to 375°F with racks in the upper middle and lower middle positions.
Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment
paper.
2. Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low,
then medium speed, until creamy and light yellow in color.
3. Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small
bowl, getting rid of lumps while stirring. Pour into the eggVsugar mixture, along with
canola oil, and beat until well combined.
4. Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder
over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.
5. Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the
mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.
6. Divide the batter between two cake pans and place each pan on a baking sheet. Bake on
two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks
halfway through. The cake is done when the tops become golden brown and the cake
tester comes out clean when inserted in the middle.
7. Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side
up. Cool completely before icing.
8. For*the*Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl
set over a saucepan of simmering water (water should not touch the bottom of the bowl), until
meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy
marshmallow creamVlike froth.
9. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed,
or pour into a bowl of a stand mixer with a whisk attachment to mix.
10. Add half of the butter and beat with a hand mixer (or paddle attachment for stand
mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl
with a spatula and give it a quick stir. Beat again on mediumVhigh for another 6 to 10
minutes to thicken.
11. Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a
small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least
once.
12. To*Assemble*the*Cake:*Dot 3 3”Vwide parchment paper strips with buttercream. Use the icing to stick
the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and
place cake on top of the strips. These will keep your plate clean while frosting the cake.
13. Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place
the second layer of cake and spread a thin layer of icing over the entire cake and let it
stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the
bottom up to the top. Frost the top by placing a mound of icing and spreading it to the
side. You can decorate the cake with the remaining frosting as you wish.
