Chocolate Triple Layer Cake With Fluffy Chocolate ...

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 8

CHOCOLATE TRIPLE LAYER CAKE WITH FLUFFY CHOCOLATE FROSTING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987.

Ingredients:

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

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 yogurt

2 tablespoons plain yogurt

frosting

3 large egg whites

1/2 ounce unsweetened chocolate

2-1/2 tablespoons light corn syrup

3/4 cup granulated sugar

1/8 teaspoon salt

3/4 teaspoon vanilla extract

1/4 teaspoon instant coffee powder

1 teaspoon hot water

1/4 cup powdered sugar

3 tablespoons unsweetened cocoa powder

Directions:

1. Preheat oven to 350.
2. Grease three round cake pans.
3. In a small heavy saucepan over lowest heat melt chocolate stirring constantly until smooth.
4. Set aside.
5. Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper.
6. In a large mixer bowl with mixer set on medium speed beat oil, butter and sugar until fluffy.
7. Beat in chocolate then beat in egg and then egg whites, coffee and vanilla until smooth.
8. Gently stir half of the dry ingredients then yogurt into the mixture just until mixed.
9. Stir in remaining dry ingredients just until well blended and smooth.
10. Divide batter among pans spreading to edges.
11. Bake in middle of the oven for 25 minutes.
12. Transfer pans to racks and let stand until completely cooled.
13. To make frosting place egg whites in a large mixer bowl.
14. Set bowl in a large bowl of very hot tap water and let stand for 10 minutes stirring occasionally.
15. In a small heavy saucepan set over low heat melt chocolate stirring constantly until smooth.
16. Set aside to cool slightly.
17. Combine corn syrup, 1/4 cup water and sugar in a saucepan stirring until well blended.
18. Bring to a simmer over medium high heat.
19. Cover and boil 2 minutes to allow steam to wash any sugar from pan sides.
20. Uncover and continue simmering without stirring for 2 minutes.
21. Immediately remove pan from heat and set aside.
22. With mixer set on medium speed beat egg whites until very frothy and opaque.
23. Raise speed to high and beat until whites just begin to stand in soft peaks.
24. Return syrup to burner and reheat just to boiling.
25. Beating whites on high speed and immediately begin pouring boiling syrup stream down side.
26. Pour rapidly enough that all syrup is incorporated in about 15 seconds.
27. Add salt and continue beating on high speed until mixture is stiffened glossy and cooled to warm.
28. Beat in vanilla and coffee mixture until evenly incorporated.
29. Sift powdered sugar and cocoa onto a sheet of wax paper.
30. A bit at a time whisk into egg white mixture.
31. Whisk in melted chocolate just until smoothly incorporated.
32. Frost cake immediately or store frosting in airtight container up to 48 hours.

By RecipeOfHealth.com