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  1. #1
    Join Date
    Jun 2010


    Default Deep Dark Chocolate Layer Cake

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    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Yield: Makes 16 servings (serving size: 1 slice)

    Cooking spray
    3 cups all-purpose flour
    2 cups sugar
    2/3 cup sifted natural unsweetened cocoa powder
    2 teaspoons baking soda
    3/4 teaspoon salt
    1 1/2 cups brewed coffee, at room temperature
    2/3 cup canola oil
    2 large egg whites
    2 tablespoons apple cider vinegar
    2 teaspoons vanilla extract

    3 large egg whites
    1 1/2 cups sugar
    1/4 teaspoon cream of tartar

    Dash of salt:
    1 teaspoon vanilla extract


    1. Place a rack in middle of oven; preheat to 350. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside.

    2. To make cake: Combine flour, sugar, cocoa, baking soda, and salt in a large bowl, whisking well. In a separate medium bowl, combine coffee, oil, egg whites, vinegar, and vanilla, whisking well. Combine coffee mixture and flour mixture, whisking until smooth. Divide batter evenly between the two prepared pans; tap pans on a work surface to break air pockets.

    3. Bake until a wooden toothpick inserted in centers of cakes comes out clean (30-35 minutes). Cool in pans on a wire rack for 20 minutes. Run a knife around outside edges of cakes; invert cakes onto cooling rack. Remove parchment; cool completely on rack.

    4. To make frosting: Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cool (about 3 minutes). Beat in vanilla.

    5. Carefully place 1 cake layer on a plate. Using a spatula, spread a layer of frosting over top of cake; top with remaining cake. Spread remaining frosting over top and sides of entire cake.



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