Orange Cake
Mocha Cream Cake
2015-04-27 16:45:14
Serves 10
Nutrition Facts
Serving Size
359g
Servings
10
Amount Per Serving
Calories 1241
Calories from Fat 553
% Daily Value *
Total Fat 63g
97%
Saturated Fat 31g
157%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 20g
Cholesterol 181mg
60%
Sodium 829mg
35%
Total Carbohydrates 165g
55%
Dietary Fiber 5g
18%
Sugars 114g
Protein 13g
Vitamin A
30%
Vitamin C
1%
Calcium
22%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Cake Layers
- 4 squares unsweetened chocolate
- 1/2 cup hot water
- 1/2 cup granulated sugar
- 2 cups sifted cake flour (sift before measuring)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 3 eggs
- 2/3 cup milk
- Mocha Frosting
- 3 cups heavy cream, chilled
- 1 1/2 cups sifted confectioners' sugar
- 1/2 cup sifted unsweetened cocoa
- 1/8 teaspoon salt
- 2 teaspoons instant coffee
Instructions
- In a double-boiler, combine chocolate and hot water. Stir constantly over hot, not boiling water, to melt chocolate. Add 1/2 cup granulated sugar; cook, stirring 2 minutes, to dissolve. Remove from hot water. Cool to lukewarm.
- Sift flour with soda and salt. Preheat oven to 350 degrees. Grease and lightly flour two 9 x 11/2-inch round cake pans.
- In a large mixer bowl, beat butter until fluffy. Gradually beat in 1 1/4 cups granulated sugar, beating until very light and fluffy about 5 minutes. Add vanilla. Add eggs, one at a time; beat well after each addition, scraping down sides of bowl. At low speed, add flour mixture in fourths alternately with milk in thirds; begin and end with flour. Beat just to blend. With a rubber spatula, blend in chocolate.
- Pour batter into prepared pans. Bake 25 minutes, or until surface springs back when gently pressed with finger. Do not over bake. Cool 10 minutes. Loosen sides with spatula. Remove layers; cool on racks.
- In a medium bowl, combine cream, sugar, cocoa, salt and coffee. Refrigerate, covered 1/2 hour. Beat until stiff. Refrigerate. With long, thin-bladed knife, split layers in half to make four. Place layer, cut side up, on plate. Spread with 2/3 cup mocha filling. Repeat twice. Top with layer, cut side down. Frost top and side of cake.
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