I have a little bit of a split personality when it comes to following recipes. I am either all in, or not at all. For the most part when it comes to baking, I follow the recipe completely – unless I really know what I am getting myself into, and feel completely comfortable with the substitutions. For example, I am pretty confident now in my ability to substitute coconut milk for milk in pretty much any cake. When it comes to cooking, there are no rules – and I am always making little changes here and there.
It was time to get back into my dairy-free baking mode – and what better to do that with than a chocolate cake. My husband’s favorite dessert is a big chocolate cake – and it had been a while since I had made one. I found this recipe in Cooking Light – and for some reason the title really got me. Who doesn’t love fluffy frosting? If you know me at all, I am not a frosting person – unless it has cream cheese in it – or it is marshmallow. I read the ingredients, and this was neither – but I couldn’t get past the fluffy frosting.
The recipe – which I copied exactly below – called for a 9×13 pan. Ordinarily I wouldn’t have thought twice, but for some reason I thought that a double layer cake might be even better. We were having friends for dinner, and I figured it would be nicer to serve – so I found the 8″ round cake pans. It didn’t hit me until I was making the frosting – of course, there is no way this can be a double layer cake. This truly is FLUFFY FROSTING that will just sink if I layer another cake on top. Duh. So I ended up freezing one of the cakes, and just using the other and mounding the frosting on top. Of course that didn’t impact the taste what so ever – this cake was as moist as can be – and the fluffy frosting was like biting into a cloud. I drizzled some caramel on top that I had brought back from Paris, and boy was this delicious. Maybe my way was the right way – now I have another one in the freezer just waiting for an opportunity to pile some clouds on top…a little slice of heaven.
- 9 ounces unbleached all-purpose flour (about 2 cups)
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup canola mayonnaise (such as Hellmann’s)
- 3 tablespoons canola oil
- 1 cup hot strong brewed coffee
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate chips
- Cooking spray
- 9 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 6 large egg whites
- 1/3 cup light chocolate syrup
Preheat oven to 350°.
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.
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