- 2 ½ cups sifted plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup boiling water
- 4 ounces German sweet chocolate, broken into small pieces
- 1 teaspoon dry instant coffee
- 1 teaspoon vanilla
- 1 cup butter
- 2 cups sugar
- 4 egg yolks
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
- 2 cups whipping cream
- 3 tablespoons cocoa
- ½ cup sugar
- 3 teaspoons dry instant coffee
Garnish: chopped nuts or pecan halves
Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.
Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.