Darjeeling-Chocolate Layer Cake

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

While Darjeeling is a strong black tea, in this cake its flavor is muted so that it enhances the deep chocolate flavor.

Ingredients

• Cooking spray
• 2/3 cup boiling water
• 6 tablespoons loose Darjeeling tea
• 2 cups sifted cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup unsweetened cocoa
• 2/3 cup boiling water
• 1/4 cup plain fat-free yogurt
• 2 teaspoons vanilla extract
• 1 1/4 cups granulated sugar
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 3 large egg whites
• 1 large egg
• 1/2 cup boiling water
• 5 tablespoons loose Darjeeling tea
• 2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa
• 2 tablespoons chopped hazelnuts

Directions

1. Preheat the oven to 350°.
2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
3. Coat wax paper with cooking spray; set aside.
4. Pour 2/3 cup boiling water over 6 tablespoons tea leaves in a bowl; steep 5 minutes.
5. Strain through a fine sieve into a bowl; cool to room temperature.
6. Lightly spoon flour into dry measuring cups; level with a knife.
7. Sift together flour, baking soda, and salt; set aside.
8. Combine 2/3 cup cocoa and 2/3 cup boiling water, stirring with a whisk.
9. Cool in freezer 10 minutes, and stir in brewed tea, yogurt, and vanilla.
10. Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
11. Add egg whites and egg, 1 at a time, beating well after each addition.
12. Add flour mixture and brewed tea mixture alternately to sugar mixture, beginning and ending with flour mixture.
13. Pour batter into prepared cake pans; sharply tap pans once on counter to remove air bubbles.
14. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
15. Cool in pans 10 minutes on a wire rack; remove from pans.
16. Cool completely on wire rack.
17. To prepare icing, pour 1/2 cup boiling water over 5 tablespoons tea leaves in a bowl; steep 5 minutes.
18. Strain through a fine sieve into a bowl; cool to room temperature.
19. Place cream cheese in a large bowl, and beat with a mixer at medium speed until fluffy (about 1 minute).
20. Sift together powdered sugar and 1/2 cup cocoa.
21. Gradually add cocoa mixture and 2 1/2 to 3 tablespoons brewed tea to cream cheese.
22. Beat just until smooth. (Do not overbeat or icing will be too thin)
23. Discard any remaining tea.
24. Place 1 cake layer on a plate; spread with 1/2 cup icing.
25. Top with another cake layer.
26. Spread remaining icing over top and sides of cake.
27. Sprinkle with hazelnuts.
28. Store cake loosely covered in refrigerator.

Yield: 16 servings (serving size: 1 slice)