Posted by: Steph 10-11-99 1:36 PM
Midnight Chocolate Cake
Recipe By : Cooking Live Show #CL8821
Serving Size : 1 Preparation Time: 0:00
Categories : Cooking Live
Amount Measurement Ingredient Preparation Method
Butter-flavor no-stick cooking spray
Unsweetened Dutch-processed cocoa for dusting pan(s)
2 ounces semisweet chocolate
1 cup sifted cake flour
3/4 cup unsifted unsweetened Dutch-processed cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 Pinch nutmeg
2 large eggs plus 3 large egg whites
2 tablespoons vanilla or plain nonfat yogurt
1 1/4 cups granulated sugar
3/4 cup dark corn syrup
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
Topping:
1 tablespoon unsweetened cocoa
Position a rack in center of oven and preheat oven to 325 degrees F.
Lightly coat two 9-inch round layer pans with cooking spray and sift on cocoa; tap out excess cocoa.
For a 10 to 12 cup capacity Bundt pan, generously coat depressions of design with spray, then sift on cocoa.
Melt chocolate in top of a small double boiler set over simmering water; set it aside to cool.
In a medium-sized bowl, whisk together flour, cocoa, salt, baking powder, baking soda, and nutmeg; set aside.
In a larger bowl, combine and beat together eggs plus whites, yogurt, sugar, corn syrup, applesauce, oil, and vanilla.
Stir or slowly beat in dry ingredients, blending just until smooth.
Scrape in melted chocolate and beat well; batter will bee quite runny.
Pour batter into prepared pan, smooth top, and bake it for 55 to 60 minutes for a Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheet cake.
Bake until cake is springy to touch and a cake tester inserted in center comes out clean or with just a few crumbs attached; don't overbake or cake will be dry.
Cool cake in pan(s) about 5 minutes on a wire rack, then invert and remove pan(s).
Cool completely.
If you wish, sift some unsweetened cocoa on top just before serving.
Yield: 12 servings