MOCHA CAKE AKA GOLDILOCKS

INGREDIENTS
For the Cake:
6 large egg yolks, at room temp
1 cup sugar
1tsp coffee/espresso granules ( Nescafe instant coffee recommended )
1tsp cocoa powder
1tsp vanilla
1tsp water
1/2 cup canola oil
1 cup cake flour
1tsp baking powder
6 egg whites at room temp
1 tsp cream of tartar

For the Mocha Buttercream
1 cup sugar
4 large egg whites at room temp
3 sticks (12oz) unsalted butter, soft, room temp
1tsp coffee/espresso granules
1tsp cocoa powder
5tsp water
1tsp vanilla extract
5tsp amaretto

METHOD:

1. Preheat oven to 375 F or 185 C use 2 - 8'round cake pan - pan greased or cooking spray lined with parchment paper.
2. Whisk together yolks and sugar in a large bowl using your stand mixer over low then medium speed, until creamy and light yellow in color.
3. Combined coffee, cocoa powder, vanilla in water stirring to get rid the lumps. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.
4.  Remove large bowl from stand mixer and sift your cake flour and baking powder over it. Stir with a wooden spoon until its incorporated.
5. Whisk egg whites and cream of tartar until stiff peaks then fold into the mocha batter in 3 additional mixture to liquefy the thick batter.
6. Divide the batter into 2 cake pan and bake it for 20-25 minutes Until its Done!
7. Cool on a wire rack for 10 mins, then carefully turn over on the wire rack, right side up. Cool completely before  icing.
8. For the buttercream: In your double boiler heat your egg whites and sugar using your heatproof bowl place over the top with simmering water. Make sure it is on average of 115 degrees heat then removed from the pot.
9. Beat for 5 minutes with your stand mixer in medium speed using your whisk attachment until the meringue become stiff and glossy.
10. Add your butter and beat with your paddle attachment until smooth. Scrape the side and give it a quick stir then beat again on med-high for another 6-10 mins.
11. add your liquid ingredients - coffee, cocoa, vanilla, amamretto and water. Beat for 2 mins.

Assemble the cake:
 Place the first layer of cake in your cake stand with buttercream underneath to keep not moving while frosting. Filled with mocha buttercream in the middle then place the second layer. Crumb Ice your cake them cool it for 5 minutes in the fridge. Decorate it with your remaining buttercream on your desired piping tip. I use star tip and basket tip to designed my cake. I make a rose for the middle decoration and writing tip for lettering on the cake.You can also use a cake comb to create ridges on the side of the cake and on the top. ENJOY!!!