Mocha Cake With Chocolate Butter Creme

Ingredients

130 gr pastry flour
5 gr baking powder
1 gr salt
2 egg yolk
240 ml water
1 orange zest
150 gr sugar
2 egg whites
16 ml orange juice
26 gr sugar
3 egg yolks
200 gr sugar
2 ml cream of tartar
130 gr butter
180 gr vegetable shortening
250 gr sweet chocolate
30 gr instant coffee
16 gr dark rum
3 times
150 gr sugar
26 gr sugar
2 well-greased
8 aluminum cake pans

Instructions

juice and 2 tablespoon. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again.