This is a great showpiece and a delight to eat.
- 6 egg whites
- 6 egg yolks
- 2/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant coffee granules
- 1/2 cup all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 cups ground pecans
- 2 cups heavy whipping cream
- 2 tablespoons white sugar
- 1 teaspoon instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup pecan halves
1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
2 Beat egg whites in mixing bowl until stiff. Set aside.
3 In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 teaspoon crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans.
4 Bake at 350 degree F (175 degrees C) for 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
5 To Make Mocha Cream: Beat whipping cream and 2 tablespoons of the sugar together in mixing bowl until stiff. Dissolve 1 tablespoon of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides.
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