This cake is sooooo good! I don't usually like mocha desserts, but this icing is perfect. I have a couple of questions, though. Why do you say not to use Dutch process coco? Because that's what I used and it seemed fine.
And I had one problem with the cake. The cake had small, light-colored pieces in it. They were chewy but not hard. I think it was one of two things. Either egg whites that weren't blended enough or pieces of starter that hadn't dissolved. I did do my mixing in a Kitchen-Aid mixer. I only mixed each egg for about 30 seconds. My guess is egg whites, not starter.
What do you think?

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