Mocha Cake

Mix the cake batter: beat the egg whites until frothy, add the yolks one at a time, and gradually add the sugar, beating well after each addition

Beat in the melted butter and coffee

In another bowl, whisk together the milk, softened butter, and strong brewed coffee

Add this mixture to the egg yolk mixture and beat well

Set aside

Beat the heavy cream until stiff peaks form

Fold in the whipped cream, sugar, and coffee

Heat the oven to 375°F (190°C)

Grease a 9-inch springform pan and line it with parchment paper

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool in the pan for 10 minutes

Then, remove from the pan and transfer to a wire rack to cool completely

While the cake is cooling, prepare the topping: whisk together the softened butter and sugar until light and fluffy

Beat in the strong brewed coffee

Cut the cooled cake in half horizontally and fill with the top half of the whipped cream mixture

Place the other half on top and cover with the remaining whipped cream mixture

Dust with powdered sugar, if desired

Serves 12 portions

Approx

446 calories per serving.