Ingredients50 m servings 559 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
- Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
- For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.
Per Serving: 559 calories; 16.4 g fat; 91.9 g carbohydrates; 5.1 g protein; 66 mg cholesterol; 223 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made mocha cupcakes, and they were really good. I didn't use coffee liqueur, but I used a Dutch chocolate liqueur, and it was very tasty. They weren't dry at all, but this is probably becaus...
This was just ok. The cake had a nice flavor, but was very dry. The frosting was good, but it needed a lot of tweaking to get the flavor/consistency right (I just kept adding a little more of ...