Ingredients
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2 teaspoons instant coffee powder or 2 teaspoons instant coffee granules
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3/4 cup hot water
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1 3/4 cups all-purpose flour
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1 1/2 cups sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup vegetable oil
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6 egg yolks
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1 teaspoon vanilla extract
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6 egg whites
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1/2 teaspoon cream of tartar
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2 ounces semisweet chocolate, grated
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2 cups whipping cream
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1/3 cup sugar
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3 tablespoons cocoa powder
Instructions
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.