MOCHA BLAST

Ingredients:

2-1/4	cup	cake flour, sifted
1	tbsp	baking powder
1/2	tsp	iodized fine salt
1	cup	sugar
1/2	cup	BAKER'S BEST MARGARINE, melted
5	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
3/4	cup	water
1	tbsp	SAN MIG 100% PREMIUM 3-in-1 COFFEE
1/2	cup	sugar
1/2	tsp	cream of tartar

1/4	kg	bittersweet chocolate
1/4	cup	BAKER'S BEST MARGARINE
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled

1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
2	tbsp

Procedure:

Preheat oven to 325°F. Grease and flour two 9” x 1-1/2” round pans.
In a bowl, sift together flour, baking powder, salt, sugar and coffee. Make a well at the center then add margarine, egg yolks and water. Stir with a wire whisk until smooth.
In a separate bowl, beat egg whites, 1/2 cup sugar and cream of tartar. Beat until stiff but not dry. Fold egg yolk mixture into egg white mixture. Blend well. Pour into prepared pan.
Bake for 20-25 minutes or until done.
Combine mocha filling ingredients. Mix well until mixture is no longer lumpy and thick. Add margarine last. Set aside.
For the ganache, melt bittersweet chocolate then add margarine. Set aside and cool. Whip cream until double in volume then gradually add cooled chocolate mixture and beat.
For the frosting, whip cream until it doubles in volume then add confectioner’s sugar.
Brush mocha chiffon cake with Kahlua or rum. Spread a layer of mocha filling. Top with another layer of filling then another layer of cake. Frost all over with chocolate ganache. Top with whipped cream and sprinkle with powdered cocoa and cinnamon powder. Chill.

Makes 12-15 servings.

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