Chocolate Triple Layer Cake with Fluffy Chocolate Frostin

* Exported from MasterCook *

Chocolate Triple Layer Cake with Fluffy Chocolate Frostin

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce Unsweetened chocolate
2 cups Cake flour
6 tablespoons Unsweetened cocoa powder
1 3/4 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/4 cup Vegetable oil
2 1/2 tablespoons Unsalted butter -- slightly

1 1/2 cups Granulated sugar
1 large Egg
4 Egg whites
1/4 cup Room-temperature coffee
2 1/4 teaspoons Vanilla extract
3/4 cup Plain nonfat yogurt
2 tablespoons Plain nonfat yogurt
-----FLUFFY CHOCOLATE FROSTING-----
3 large Egg whites
1/2 ounce Unsweetened chocolate
2 1/2 tablespoons Light corn syrup
3/4 cup Granulated sugar

pn Salt 3/4 t Vanilla extract 1/4 t Instant coffee powder 1 t 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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