Ingredients
1 oz unsweetened chocolate
2 cup cake flour
6 tbsp unsweetened cocoa powder
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
2 1/2 tbsp unsalted butter, slightly softened
1 1/2 cup granulated sugar
1 large egg
4 egg whites
1/4 cup room-temperature coffee
2 1/4 tsp vanilla extract
3/4 cup plain nonfat yogurt
2 tbsp plain nonfat yogurt
FLUFFY CHOCOLATE FROSTING
3 large egg whites
1/2 oz unsweetened chocolate
2 1/2 tbsp light corn syrup
3/4 cup granulated sugar
1 pinch salt
3/4 tsp vanilla extract
1/4 tsp instant coffee powder
1 tsp hot water
1/4 cup powdered sugar
3 tbsp unsweetened cocoa powder
Directions
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.
Servings: 12 servings
Chocolate Triple Layer Cake With Fluffy Choco Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also tells us how the Roman chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as parsley, basil and rosemary. These new culinary innovations created an eruption in manuscripts on food, most of which are now in private libraries. During the next few hundred years, the rich families of Europe strove to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Triple Layer Cake With Fluffy Choco recipe.
