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***Cake***
2 teaspoons instant coffee powder or granules
3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla
6 egg whites
1/2 teaspoon cream of tartar
2 squares semi-sweet chocolate, grated
***Cocoa Whipped Cream***
2 cups whipping cream
1/3 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Chocolate eggs or semi-sweet chocolate curls, for garnish
To make cake: Dissolve coffee powder or granules in hot water; cool to room temperature. In large bowl, combine flour, sugar, baking powder and salt; stir until well mixed. Make a well in centre; add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.
In 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 (25 cm) tube pan.
Bake in preheated 325?F (160?C) 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.
To make Cocoa Whipped Cream: In 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 with cocoa whipped cream. Decorate with chocolate eggs or semi-sweet chocolate curls. Refrigerate until serving time.
2 teaspoons instant coffee powder or granules
3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla
6 egg whites
1/2 teaspoon cream of tartar
2 squares semi-sweet chocolate, grated
***Cocoa Whipped Cream***
2 cups whipping cream
1/3 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Chocolate eggs or semi-sweet chocolate curls, for garnish
To make cake: Dissolve coffee powder or granules in hot water; cool to room temperature. In large bowl, combine flour, sugar, baking powder and salt; stir until well mixed. Make a well in centre; add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.
In 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 (25 cm) tube pan.
Bake in preheated 325?F (160?C) 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.
To make Cocoa Whipped Cream: In 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 with cocoa whipped cream. Decorate with chocolate eggs or semi-sweet chocolate curls. Refrigerate until serving time.
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