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Preheat oven to 350F.
Coat two 8" round cake pans with cooking spray.
Cake:
1 1/2 cups whole grain pastry flour
1/2 cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1 tsp. baking soda
8 tbsp. butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup low fat buttermilk
1/2 cup hot tap water
Frosting:
1 1/2 cups sugar
1/4 cup water
3 large egg whites, at room temperature
1 tsp. cream of tartar
1 tsp. vanilla extract
1/4 cup unsweetened cocoa powder
16 servings
Cake:
In a medium bowl, mix the flour, cocoa powder, espresso powder, and baking soda.
Place the butter and sugar in a large bowl.
Using an electric mixer on medium speed, beat for 3 minutes, or until creamy.
Add the egg and vanilla.
Beat on low speed until creamy.
With the mixer on low speed, beat in 1/3 of the flour mixture and the buttermilk.
Beat in 1/2 of the remaining flour mixture and the water.
Beat in the remaining flour mixture.
Pour into the prepared pans.
Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pans and place on a rack to cool completely.
Frosting:
In the top of a double boiler, mix the sugar, water, egg whites, and cream of tartar.
Place over a saucepan of simmering water.
With clean beaters and the mixer on high speed, beat for 5 minutes, or until soft peaks form.
Add the vanilla and beat for 4 minutes, or until the mixture is thick and glossy, and registers 160F on an instant-read thermometer.
Remove from heat.
Sift the cocoa over the frosting and gently fold in.
Allow to cool completely, about 20 minutes.
Place 1 cooled cake layer on a serving plate.
Evenly spread the top with frosting.
Top with remaining cake layer and spread the top with frosting.
Spread the remaining frosting over the sides.
Coat two 8" round cake pans with cooking spray.
Cake:
1 1/2 cups whole grain pastry flour
1/2 cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1 tsp. baking soda
8 tbsp. butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup low fat buttermilk
1/2 cup hot tap water
Frosting:
1 1/2 cups sugar
1/4 cup water
3 large egg whites, at room temperature
1 tsp. cream of tartar
1 tsp. vanilla extract
1/4 cup unsweetened cocoa powder
16 servings
Cake:
In a medium bowl, mix the flour, cocoa powder, espresso powder, and baking soda.
Place the butter and sugar in a large bowl.
Using an electric mixer on medium speed, beat for 3 minutes, or until creamy.
Add the egg and vanilla.
Beat on low speed until creamy.
With the mixer on low speed, beat in 1/3 of the flour mixture and the buttermilk.
Beat in 1/2 of the remaining flour mixture and the water.
Beat in the remaining flour mixture.
Pour into the prepared pans.
Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pans and place on a rack to cool completely.
Frosting:
In the top of a double boiler, mix the sugar, water, egg whites, and cream of tartar.
Place over a saucepan of simmering water.
With clean beaters and the mixer on high speed, beat for 5 minutes, or until soft peaks form.
Add the vanilla and beat for 4 minutes, or until the mixture is thick and glossy, and registers 160F on an instant-read thermometer.
Remove from heat.
Sift the cocoa over the frosting and gently fold in.
Allow to cool completely, about 20 minutes.
Place 1 cooled cake layer on a serving plate.
Evenly spread the top with frosting.
Top with remaining cake layer and spread the top with frosting.
Spread the remaining frosting over the sides.
