Ingredients
- 3 eggs, separated
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup packed light brown sugar
- 2-1/4 cups all-purpose flour
- 1/2 cup cocoa
- 1-1/2 teaspoons baking soda
- 1/2 to 1 teaspoon espresso powder (optional)
- 3/4 cup strong cold coffee
- 3/4 cup Kahlua or other coffee liqueur
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Sift the flour, cocoa, baking soda and (if using) espresso powder together. Set aside.
- Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside.
- Cream butter and brown sugar together, adding the egg yolks one at a time. Let the electric mixer run for about 5 minutes in this step.
- With the mixer running, begin adding the coffee, a little at a time, to the butter/sugar mixture.
- With mixer continuing to run, add the dry ingredients alternately with the remaining coffee and Kahlua, blending well.
- Turn mixer off and remove bowl from mixer stand.
- Using a large rubber or silicone spatula, gently fold the whipped egg whites into batter.
- Pour into prepared pans. Bake at 350°F 30 to 35 minutes or until a cake tester comes out clean.
- Cool in pans for 10 minutes. Then invert layers onto wire racks and remove pans. Allow to cool completely before frosting.
