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A Cup of Coffee on an Antique Map
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La Belle Cuisine

Chocolate Mocha Filling:
3 1/2 ounces semisweet chocolate
2 tablespoons coffee liqueur
5 tablespoons unsalted butter,
cut into pieces

Mocha Buttercream:
2 tablespoons instant espresso
2 teaspoons boiling water
1 cup (2 sticks) unsalted butter,
in 1/4-inch slices
2 eggs
6 tablespoons sugar

For cake: Preheat oven to 300 degrees F. Butter and flour a 9-by-12-inch cake pan. Combine water and espresso powder in small bowl and set aside. Sift flour with baking powder and set aside. Beat egg yolks in a large bowl until thick and pale yellow. Gradually add sugar, beating constantly. Stir in flour mixture. Blend in espresso. Beat egg whites in another bowl with cream of tartar until stiff and glossy. Carefully fold egg whites into yolk mixture. Pour batter into prepared pan, spreading evenly. Bake until edges of cake shrink slightly from pan and tester inserted in center comes out clean, about 25 to 30 minutes. Remove cake from pan and let cool on wire rack.
For filling: Combine chocolate and coffee liqueur in top of double boiler and melt over hot (not boiling) water, stirring occasionally until smooth. Remove from heat. Add butter one piece at a time and beat with wooden spoon until mixture is consistency of mayonnaise. If not thick enough, set in bowl of ice water and beat to proper consistency, about 1 to 2 minutes.
For buttercream: combine espresso and boiling water in a small bowl and stir until completely dissolved. Set aside. Cream butter in another bowl until soft and fluffy. Beat eggs in top of double boiler. Add sugar and beat until thick and pale yellow. Place over simmering water and cook, beating constantly with electric mixer at medium-high speed until thick and creamy, about 4 minutes. Transfer to bowl. Blend in espresso. Gradually add butter, beating constantly. Continue beating until mixture is cool, thick, glossy, and slightly lightened in color, 3 to 5 minutes.
To assemble: Slice cake crosswise into 2 sections using serrated knife. Carefully split each section horizontally, making 4 layers in all. Reserve top layer. Spread filling thinly and evenly over remaining 3 layers. Stack layers on serving platter, filling side up, topping with reserved unfilled layer cut side down. Spread half of buttercream over top and sides of cake. Spoon remainder into pastry bag fitted with decorative tip. Pipe rosettes around rim and several over top. Place chocolate coffee beans (if available) in centers of rosettes. Refrigerate until 1 hour before serving.
To serve: Cut crosswise into strips and cut each strip in half through center.
 

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