A Chocolate Cake That's Got It All
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Sugar1.75 cups
Cake Flour2 tbsps
Cornstarch1 tsp
Baking Soda1 tsp
Salt1 tsp
Instant Coffee3 cup
Water (boiling)1 cup
Sour Cream1 tsp
Vanilla Extract1 cup
Egg Substitute1 cup
Cocoa (unsweetened)4 tsps
Light Corn SyrupDirections:
1
Adjust oven rack to lower-middle position and heat oven to 350 degrees F
2
Generously grease the cake pans with butter and dust with flour
3
Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside
4
Place cocoa and coffee in a medium bowl
5
Whisk in 3/4 cup boiling water to form a smooth paste
6
Stir in sour cream and vanilla and set aside
7
With a hand mixer in a medium bowl, beat egg whites to soft peaks
8
Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth
9
Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes
10
Carefully fold egg whites into batter until just incorporated
11
Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes
12
Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes
13
Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers
14
Frost with Chocolate Frosting and serve
15
Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk
16
Beat butter in a medium bowl with an electric mixer until light and fluffy
17
Add melted chocolate and cocoa mixture; continue to beat until smooth
18
Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy
19
Add corn syrup, and beat until frosting is smooth and glossy
20
If frosting is still stiff, add droplets of milk until it is of spreading consistency
21
(Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable)
22
Yield: for 4 layer 8-inch cake