Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a great showpiece and a delight to eat.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
12
Yield:
1 8-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Mocha Cream Filling and Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

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  • Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.

  • In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.

  • Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.

  • To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.

  • Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.

Cook's Note:

If you like, you can use a long serrated knife to trim the tops of the cakes to make them more even before filling and frosting the layers.

Nutrition Facts

346 calories; protein 5.9g; carbohydrates 20.9g; fat 27.7g; cholesterol 156.8mg; sodium 47mg. Full Nutrition
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