Dutch Mocha Chocolate Cake

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 3/4 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1 cup hot coffee (bold and strong brew)
• 3 cups sifted cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup sugar
• 2 teaspoons vanilla
• 1 (8 ounce) carton sour cream
• 5 egg whites
• 1 cup sugar
• 18 ounces white chocolate baking squares, chopped
• 3 ounces cream cheese, softened
• 1 1/2 cups butter

Recipe

• 1 in a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. gradually whisk in coffee until mixture is dissolved. cool to room temperature.
• 2 meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. set aside. sift together cake flour, baking soda, and salt; set aside.
• 3 in a very large bowl, beat butter with electric mixer for 30 seconds. add 1 cup sugar and vanilla; beat well.
• 4 whisk or stir the sour cream into the cooled cocoa mixture. add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined.
• 5 using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). gently fold about one-third of the egg white mixture into creamed mixture to lighten. fold in remaining egg white mixture.
• 6 divide mixture among the three prepared pans. bake in a 350 degree f oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. cool cake layers in pans on wire racks for 10 minutes. remove the cake layers from pans and cool completely on wire racks.
• 7 frosting: in a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. cool until slightly warm. in a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. cut 1-1/2 cups butter into pieces. add to cream cheese; beat until fluffy. gradually add cooled chocolate, beating until well blended.
• 8 frost. cover and refrigerate. allow to stand at room temperature for 30 minutes before serving.