How to make it

  • Adjust oven rack to lower-middle position and heat oven to 350. Spray 2 8" cake pans with vegetable cooking spray,then dust pans with flour,knocking out excess.
  • Whisk sugar,flour,cornstarch,baking soda and salt and set aside.
  • In another med. bowl.measure cocoa and coffee,then whisk in water to form smooth paste. Stir in sour cream and vanilla;set aside.
  • In a third bowl,using hand mixer,beat egg whites to soft peaks. Add melted butter to dry ingredients; without cleaning the beaters,mix until butter is completely incorporated.
  • Immediately add cocoa mixture;beat until batter is smooth,2-3 mins. Carefully fold egg whites into batter with rubber spatula until just incorporated.
  • Divide batter evenly between the 2 pans and bake until skewers inserted in center odf each cake comes out with still moist crumbs,30-35 mins. remove from oven,let cakes cool slightly in pans,about 5 mins. Invert each cake onto a plat and back to rack so it sits top side up. cool completely.
  • Double wrap one cake and freeze for another use. Serve remaining cake in wedges with ice cream.
  • Note :This cake is firm on bottomand soft on top,so it's important to invert it back on wire rack to cool. Otherwise,the top may stick to the rack and tear as removed

Reviews & Comments 4

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    " It was excellent "
    pat2me ate it and said...
    Glad I looked back at the recipes...would have missed this gem!
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    " It was excellent "
    elgab89 ate it and said...
    Oh, yeah, the ice cream will be perfect for this delight!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    You go girl, you've been on a roll - love this - You have my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    magali777 ate it and said...
    mmmm..sounds great!
    Was this review helpful? Yes Flag

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