You may also like
Categories:
cake flour baking powder baking soda salt sugar cocoa coffee water eggs egg whites butter yogurt vanilla
Viewed: 22 - Published at: 4 years agoIngredients
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 113 cup sugar divided
- 13 cup cocoa powder unsweetened
- 1 teaspoon coffee instant, powder or espresso
- 1/4 cup water
- 1 each eggs
- 1 each egg whites
- 6 tablespoons butter unsalted, softened, cut up
- 1 cup yogurt, plain plain, non-fat
- 2 teaspoons vanilla extract
Method
- Position rack in lower third of oven.
- Preheat oven to 350F (180C).
- Coat 8 or 10 cup fluted tube pan with spray.
- Combine flour, baking powder, baking soda, and salt in bowl.
- In another bowl, stir 13 cup sugar, cocoa, coffee, and water until smooth.
- Whisk whole egg and egg white in cup; set aside.
- Beat butter in mixer bowl until creamy, 1 minute.
- Gradually add remaining 1 cup sugar and beat at high speed about 3 minutes.
- Gradually add eggs; beat 2 minutes.
- With mixer at low speed, add dry ingredients alternately with yogurt, beginning and ending with dry ingredients.
- Beat until well blended.
- Measure 1 1/2 cups batter and stir into cocoa mix.
- Spoon about 3 quarters of the white batter evenly into bottom of tube pan.
- Spoon on dollops of chocolate batter, then small dollops of white batter over the chocolate.
- Draw small knife thru batters in zigzag motion to marbleize.
- Be careful not to overblend.
- Bake 45 to 50 minutes, until toothpick inserted in center of cake comes out clean.
- Cool in pan 10 to 15 minutes.
- Unmold cake; cool completely.
