1 c Boiling Water
2/3 c Unsweetened Cocoa Powder;
-(American-style)
1 3/4 c Cake Flour
1/2 ts Baking Soda
1 ts Baking Powder
1/4 ts Salt
1 3/4 c Granulated Sugar
3 tb Canola Oil
2 tb Buttered; softened
2 1/2 ts Vanilla Extract
3 lg Egg Whites
1/2 c Non-fat Plain Yogurt
Hello, Chocolate Lovers!
That’s right, The Cook & Kitchen are celebrating Valentine’s Day by
offering you fourteen of our most delicious chocolate- coated,
cocoa-concocted recipes from our Chocolate Lover’s Collection.
Before we get started, it’s important to know that there’re two
different types of cocoa powder available at most grocery stores
today. Each of the recipes that contain cocoa powder in our Chocolate
Lover’s Recipe Collection will specifically call for either
Dutch-process or American-style cocoa.
What’s the difference? Dutch-process is treated with an alkaline
substance to neutralize the naturally acidic taste of cocoa; it
produces a mellow chocolate flavor. American-style does not treat the
cocoa with a neutralizer, so it is more acidic, or sharper in flavor.
Because there is a different level of acidity in each cocoa, they
will produce different reactions when they are combined with the same
ingredients in your cooking and baking.
Preheat the oven to 350-F degrees and lightly oil two 9-inch round
cake pans, or give them a light coating of non-stick cooking spray.
Dust the pans with flour and tap out any excess.
In a small mixing bowl, whisk together the boiling water and the cocoa
powder until smooth. Set aside to let cool.
In a medium mixing bowl, sift together the cake flour, baking soda,
baking powder, and salt. Set aside.
In a large mixing bowl, blend together the granulated sugar, canola
oil, butter, and vanilla extract. Beat with an electric mixture at
medium speed until blended. Beat in the egg whites one at a time,
then add the yogurt and increase the speed to high. Blend until the
mixture is light and fluffy, about 2 or 3 minutes.
Reduce the mixer speed to low and add in half the dry ingredients.
Increase the speed to medium and continue to blend. Reduce the speed
again, and add half of the reserved cocoa liquid. Repeat the process
with the remaining dry ingredients and cocoa liquid, making sure to
scrape the sides of the bowl occasionally.
Divide the batter evenly among the two prepared cake pans. Lightly
tap the filled cake pans lightly on the counter to remove any large
air bubbles. Bake for 25 to 30 minutes, or until a cake tester is
cleanly removed from the center of each cake.
Let the cakes cool in the pan on a wire rack for about 10 minutes.
Loosen the edges slightly with a sharp knife, then invert the cakes
onto an oiled wire rack to cool completely. The cakes will keep for
up to 2 days in an airtight container, or up to 2 months when frozen.
Join us tomorrow when we finish our chocolate cake with a creamy
chocolate frosting and prepare it as a Chocolate Layer Cake!
Yields
16 servings