Table of Contents
As for the batter of the mocha cake, you need to combine the egg yolks, vegetable oil, evaporated milk and the solution of coffee granules and water. Stir until all are completely mixed up.
PREPARE THE MOCHA FROSTING: Beat the egg whites until frothy. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder. Beat at medium speed until soft peak. Set aside. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a boil over moderate heat (no need to stir).
Peel off the liner once cool. Spread ¼ cup of Mocha Buttercream on top of the sponge. Dissolve coffee powder in evaporated milk, and then set aside. attachment. Cream margarine and butter at low speed until soft and well blended.
MOCHA ICING RECIPE: 1 tbsp instant coffee dissolved in 1/2 cup hot water. 1. If you don’t want it strong, you can always adjust the portioning of the coffee powder. 2. Eggs should be room temperature. Loading… Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
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