Chocolate triple layer cake with fluffy chocolate frostin




Chocolate triple layer cake with fluffy chocolate frostin
  Chocolate    Cakes    Low Fat  
Last updated 10/4/2011 8:15:40 PM. Recipe ID 45654. Report a problem with this recipe.


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      Title: Chocolate triple layer cake with fluffy chocolate frostin
 Categories: Cakes, Chocolate, Low-fat
      Yield: 12 Servings
 
      1 oz Unsweetened chocolate
      2 c  Cake flour
      6 tb Unsweetened cocoa powder
  1 3/4 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 c  Vegetable oil
  2 1/2 tb Unsalted butter, slightly
           -softened
  1 1/2 c  Granulated sugar
      1 lg Egg
      4    Egg whites
    1/4 c  Room-temperature coffee
  2 1/4 ts Vanilla extract
    3/4 c  Plain nonfat yogurt
      2 tb Plain nonfat yogurt

MMMMM-----------------FLUFFY CHOCOLATE FROSTING----------------------
      3 lg Egg whites
    1/2 oz Unsweetened chocolate
  2 1/2 tb Light corn syrup
    3/4 c  Granulated sugar
        pn Salt
    3/4 ts Vanilla extract
    1/4 ts Instant coffee powder
      1 ts Hot water
    1/4 c  Powdered sugar
      3 tb Unsweetened cocoa powder
 
  Preheat oven to 350'F. Grease (or spray with non-stick cooking spray)
  three 8" or 8 1/2" round cake pans.
  
  In a small, heavy saucepan over lowest heat, melt chocolate, stirring
  constantly until smooth; be careful not to scorch. Set aside. Sift
  together flour, cocoa powder, baking powder, baking soda and salt
  onto a sheet of wax paper. In a large mixer bowl, with mixer set on
  medium speed, beat oil, butter and sugar until very well blended and
  fluffy. Beat in chocolate. One at a time, beat in egg, then whites,
  coffee and vanilla until smoothly incorporated. Gently stir half of
  the dry ingredients, then yogurt into the mixture just until mixed.
  Stir in remaining dry ingredients just until well blended and smooth.
  Divide batter among pans, spreading in edges.
  
  Bake in the middle of the oven for 23-28 minutes, or until tops are
  almost firm when tapped and a toothpick inserted in the center comes
  out moist but clean. Transfer pans to racks and let stand until
  completely cooled. Layers may be wrapped airtight and frozen for
  later use. Let return to room temperature before using. Or frost cake
  and serve immediately, if desired. Makes 10-12 servings.
  
  Nutritional information (with fluffy chocolate frosting): Each serving
  contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25
  milligrams of cholesterol, 202 milligrams of sodium. Percentage of
  calories from fat: 26.
  
  FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl.
  Set the bowl in a large bowl of very hot tap water and let stand for
  10 minutes, stirring occasionally. In a small heavy saucepan set over
  low heat, melt chocolate, stirring constantly, until smooth; be very
  careful not to scorch. Set aside to cool slightly.
  
  Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter
  saucepan, stirring until well blended. Bring to a simmer over
  medium-heat heat. Cover and boil for 2 minutes to allow steam to wash
  any sugar from pan sides. Uncover and continue simmering, without
  stirring, until mixture bubbles loudly and reaches 244-245'F on a
  candy thermometer (about 1 1/2 minutes). (To test without a candy
  thermometer, drop a teaspoon of syrup into ice water; when cooked to
  the proper temperature the syrup will form a firm ball that holds its
  shape when squeezed.) Immedately remove pan from heat and set aside.
  
  With mixer set on medium speed, beat egg whites until very frothy and
  opaque. Raise speed to high and beat until whites just begin to stand
  in soft peaks; be careful not to overbeat. Meanwhile, return syrup to
  burner and reheat just to boiling. Beating whites on high speed,
  immediately begin pouring boiling syrup in a stream down the side of
  the bowl (avoid beaters or syrup will stick to them or be thrown onto
  bowl side), pouring rapidly enough that all the syrup is incorporated
  in about 15 seconds. Add salt and continue beating on high speed
  until the mixture is stiffened, glossy and cooled to barely warm.
  Beat in vanilla and coffee mixture until evenly incorporated. Sift
  powdered sugar and cocoa onto a sheet of wax paper. A bit at a time,
  whisk into egg-white mixture. Whisk in melted chocolate just until
  smoothly incorporated.
  
  Frost cake immediately, or store frosting airtight for up to 48 hours.
  Frosting may soften and gradually deflate upon longer standing.
  
  




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Recipe ID 45654 (Apr 03, 2005)


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