chocolate triple layer cake with fluffy chocolate frosting

How To Make chocolate triple layer cake with fluffy chocolate frosting

• Step 1
  Preheat oven to 350 degrees.
• Step 2
  Grease (or spray with non-stick cooking spray) three 8\" or 8 1/2\" round cake pans.
• Step 3
  In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch.
• Step 4
  Set aside.
• Step 5
  Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper.
• Step 6
  In a large mixer bowl, with mixer set on medium speed, beat oil, butter and sugar until very well blended and fluffy.
• Step 7
  Beat in chocolate.
• Step 8
  One at a time, beat in egg, then whites, coffee and vanilla until smoothly incorporated.
• Step 9
  Gently stir half of the dry ingredients, then yogurt into the mixture just until mixed.
• Step 10
  Stir in remaining dry ingredients just until well blended and smooth.
• Step 11
  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.
• Step 12
  Transfer pans to racks and let stand until completely cooled.
• Step 13
  Layers may be wrapped airtight and frozen for later use.
• Step 14
  Let return to room temperature before using.
• Step 15
  Or frost cake and serve immediately, if desired.
• Step 16
  FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl.
• Step 17
  Set the bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally.
• Step 18
  In a small heavy saucepan set over low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch.
• Step 19
  Set aside to cool slightly.
• Step 20
  Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan, stirring until well blended.
• Step 21
  Bring to a simmer over medium-heat heat.
• Step 22
  Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides.
• Step 23
  Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245 on a candy thermometer (about 1 1/2 minutes).
• Step 24
  (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.)
• Step 25
  Immedately remove pan from heat and set aside. With mixer set on medium speed, beat egg whites until very frothy and opaque.
• Step 26
  Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat.
• Step 27
  Meanwhile, return syrup to burner and reheat just to boiling.
• Step 28
  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.
• Step 29
  Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm.
• Step 30
  Beat in vanilla and coffee mixture until evenly incorporated.
• Step 31
  Sift powdered sugar and cocoa onto a sheet of wax paper.
• Step 32
  A bit at a time, whisk into egg-white mixture.
• Step 33
  Whisk in melted chocolate just until smoothly incorporated.
• Step 34
  Frost cake immediately, or store frosting airtight for up to 48 hours.
• Step 35
  Frosting may soften and gradually deflate upon longer standing.
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