Maureen's Mocha Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, and 1/2 cup cocoa powder. Set aside. (Prep time: 15 minutes)

In a small bowl, combine the cooled coffee and coffee liqueur. Set aside. (Prep time: 2 minutes)

In a large bowl, cream together the shortening and brown sugar until light and fluffy, about 3-5 minutes. Beat in the egg yolks one at a time, mixing well after each addition. (Prep time: 5 minutes)

Gradually add the flour mixture to the creamed mixture, alternating with the coffee-liqueur mixture, beginning and ending with the flour mixture. Mix until just combined. Do not overmix. (Prep time: 5 minutes)

In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. (Prep time: 5 minutes)

Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the whites. (Prep time: 3 minutes)

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 25-30 minutes)

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 10 minutes)

For the Coffee Frosting: In a medium bowl, cream the softened butter until light and fluffy. Gradually beat in the confectioners' sugar and 3 tablespoons cocoa powder until smooth. (Prep time: 5 minutes)

Add the coffee liqueur and hot coffee to the frosting. Beat until the frosting is smooth, creamy, and reaches a spreadable consistency. (Prep time: 3 minutes)

Once the cakes are completely cool, frost the top of one cake layer with half of the frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. (Prep time: 10 minutes)