Double Chocolate Cake
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 cups
Whole Wheat Pastry Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Sea Salt1.25 cups
Unsweetened Applesauce1 cup
Honey1 cup
Unsalted Butter2 tsps
Pure Vanilla Extract1.5 cups
Egg White (about 12 large)Directions:
1
Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth
2
Cover and refrigerate for at least 12 hours, to firm up
3
Preheat oven to 375 degrees F
4
Grease and flour two 10-inch cake pans
5
Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt
6
In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth
7
Gradually mix into dry ingredients until just combined; do not overmix
8
In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form
9
Using a spatula, fold egg whites into batter
10
(Batter should seem a little lumpy; do not overmix
11
) Pour batter into prepared cake pans
12
Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean
13
Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely
14
Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour
15
Using a serrated knife, slice a small portion off the top of each cake so that the top is flat
16
Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side
17
Place remaining cake cut side down on top of iced cake
18
Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note)
19
Refrigerate for about 1 hour until set, leaving remaining icing at room temperature
20
Once crumb coat has set, cover cake with remainder of icing
21
Serve immediately or refrigerate, bringing cake to room temperature before serving