Chocolate Triple Layer Cake with Fluffy Chocolate Frosting

* Exported from MasterCook *

Chocolate Triple Layer Cake with Fluffy Chocolate Frosting

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
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,
w
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 an
d

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 sligh
t

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 simmeri
n

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
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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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