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CAKE:
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1. Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of two 9-inch layer-cake pans.
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2. Sprinkle the butter with 2 tablespoons of all-purpose flour, tipping the pans from side to side to spread it evenly. Turn the pans over and rap them sharply to remove the excess flour. Set aside.
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3. In a deep bowl, preferably of unlined copper (glass or stainless steel will do if necessary), beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.
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4. In another bowl and with the same beater, beat the egg yolks until they are well blended. Slowly sift in the cup of sugar and continue beating until the mixture is thick enough to fall off the beater in a slowly dissolving ribbon when the beater is lifted from the bowl.
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5. Mix about one quarter of the egg whites into the yolk mixture, and then pour it over the remaining whites. Gently but thoroughly fold them together, using an over-under cutting motion rather than a stirring motion.
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6. Sprinkle the cake flour, lime juice and lime rind on top, and fold together until no trace of flour shows. Do not over fold.
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7. Pour the batter into the pans, spread it to the corners with a spatula, and smooth the top. Bake in the middle of the oven for about 20 minutes, or until the cake begins to come away from the sides of the pan and a cake tester or toothpick inserted in the center comes out clean.
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8. Let the cakes cool in their pans for about 5 minutes, then turn them out on wire cake racks to cool completely.
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MEANWHILE, PREPARE THE MOCHA BUTTER CREAM IN THE FOLLOWING FASHION:
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1. Beat the 8 egg yolks in a large bowl with a whisk or a rotary or electric beater until they are thick and lemon colored. Then cream the pound of softened butter by mashing and beating it against the sides of a bowl with a large spoon until it is light and fluffy.
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2. Combine the 1¼ cups sugar, coffee and water in a small saucepan, and bring to a boil over moderate heat, stirring until the sugar and coffee dissolve. Boil briskly without stirring until the syrup thickens and reaches a temperature of 236° on a candy thermometer, or until a drop spooned into cold water immediately forms a soft ball.
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3. Immediately pour the hot syrup in a thin stream into the egg yolks, beating constantly. Continue beating for 10 to 15 minutes longer, until the mixture cools to room temperature and becomes a thick, smooth cream.
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4. Then beat in the creamed butter, a tablespoon or so at a time, and finally stir in the rum. Cover the bowl and refrigerate for at least 30 minutes, or until the cream is firm enough to spread easily.
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5. To assemble, slice each of the cakes horizontally in half with a large, sharp, preferably serrated knife to make four 9-inch round layers. Place one layer on a serving plate and, with a metal spatula or knife, spread it evenly with about 1/5 cup of the mocha butter cream.
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6. Set a second layer on top, spread with another 1/5 cup of butter cream and repeat these procedures with the 2 other layers of cake. Spread the top and sides of the cake with the remaining mocha butter cream and refrigerate until ready to serve.
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