Chocolate triple layer cake with fluffy chocolate frostin

 
         Chocolate Triple Layer Cake with Fluffy Chocolate Frostin
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         Unsweetened chocolate
    2      cups          Cake flour
    6      tablespoons   Unsweetened cocoa powder
    1 3/4  teaspoons     Baking powder
      1/2  teaspoon      Baking soda
      1/4  teaspoon      Salt
      1/4  cup           Vegetable oil
    2 1/2  tablespoons   Unsalted butter -- slightly
 					
    1 1/2  cups          Granulated sugar
    1      large         Egg
    4                    Egg whites
      1/4  cup           Room-temperature coffee
    2 1/4  teaspoons     Vanilla extract
      3/4  cup           Plain nonfat yogurt
    2      tablespoons   Plain nonfat yogurt
                         -----FLUFFY CHOCOLATE FROSTING-----
    3      large         Egg whites
      1/2  ounce         Unsweetened chocolate
    2 1/2  tablespoons   Light corn syrup
      3/4  cup           Granulated sugar
 
 pn Salt 3/4 t  Vanilla extract 1/4 t  Instant coffee powder 1 t  Hot water 1/4
c  Powdered sugar 3 tb Unsweetened cocoa powder 
   Preheat oven to 350'F. Grease (or spray with non-stick cooking spray) three
 8" or 8 1/2" 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.
 
   Nutritional information (with fluffy chocolate frosting): Each serving
 contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25
 milligrams of cholesterol, 202 milligrams of sodium. Percentage of calories
 from fat: 26.
 
  FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl.
 Set the 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; be very careful not to
scorch. Set aside to cool slightly.
 
   Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan,
 stirring until well blended. Bring to a simmer over medium-heat heat. Cover
 and boil for 2 minutes to allow steam to wash any sugar from pan sides.
 Uncover and continue simmering, without stirring, until mixture bubbles loudly
 and reaches 244-245'F on a candy thermometer (about 1 1/2 minutes). (To test
 without a candy thermometer, drop a teaspoon of syrup into ice water; when
 cooked to the proper temperature the syrup will form a firm ball that holds
 its shape when squeezed.) Immedately 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;
 be careful not to overbeat. Meanwhile, return syrup to burner and reheat just
 to boiling. Beating whites on high speed, immediately begin pouring boiling
 syrup in a stream down the side of the bowl (avoid beaters or syrup will stick
 to them or be thrown onto bowl side), pouring rapidly enough that all the
 syrup is incorporated in about 15 seconds. Add salt and continue beating on
 high speed until the mixture is stiffened, glossy and cooled to barely 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 airtight for up to 48 hours.
 Frosting may soften and gradually deflate upon longer standing.
 
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