How to make it

  • Preheat oven to 350.
  • Grease three round cake pans.
  • In a small heavy saucepan over lowest heat melt chocolate stirring constantly until smooth.
  • 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 fluffy.
  • Beat in chocolate then beat in egg and then egg whites, coffee and vanilla until smooth.
  • 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 to edges.
  • Bake in middle of the oven for 25 minutes.
  • Transfer pans to racks and let stand until completely cooled.
  • To make frosting place egg whites in a large mixer bowl.
  • Set 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.
  • Set aside to cool slightly.
  • Combine corn syrup, 1/4 cup water and sugar in a saucepan stirring until well blended.
  • Bring to a simmer over medium high heat.
  • Cover and boil 2 minutes to allow steam to wash any sugar from pan sides.
  • Uncover and continue simmering without stirring for 2 minutes.
  • Immediately 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.
  • Return syrup to burner and reheat just to boiling.
  • Beating whites on high speed and immediately begin pouring boiling syrup stream down side.
  • Pour rapidly enough that all syrup is incorporated in about 15 seconds.
  • Add salt and continue beating on high speed until mixture is stiffened glossy and cooled to 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 in airtight container up to 48 hours.

Reviews & Comments 2

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  • goddess_mom_2_3 6 years ago
    This sounds amazing, alot of work but amazing! Think I might attempt it for Easter! Thanks for the post
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  • shandy 6 years ago
    I love chocolate cake with chocolate frosting. Printing out recipe now. . .Yum! =D
    Was this review helpful? Yes Flag

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