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Chocolate Triple Layer Cake




Source of Recipe


Internet


List of Ingredients




1 oz unsweetened chocolate
2 cups 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 cups 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
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


Recipe



Preheat oven to 350F. Grease (or spray with non-stick cooking spray) three 8-inch or 8 1/2-inch 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