Mocha Cake

Preheat the oven to 400°F (200°C)

Grease a 30 cm diameter cake pan with butter and dust with all-purpose flour

Make the dough: beat the egg whites until stiff and add the yolks one by one, then gradually add the sugar, beating continuously

In another bowl, mix well the milk, butter, and instant coffee powder, and pour into the egg mixture

Beat a little more

Sift the flour and yeast over the dough and mix slowly until uniform

Pour the dough into the prepared pan and bake for 30 minutes or until, when inserting a toothpick, it comes out clean

Remove from the oven, let cool, and unmold

Make the topping: beat the butter with sugar until light and fluffy

Dissolve the coffee in heavy cream and mix with the butter mixture until smooth and creamy

Cut the cake horizontally into two halves and fill one half with the mocha filling

Place the other cake layer on top, cover with the remaining topping, and decorate as desired

Serve chilled.