LonghornGal
10-05-2003, 07:59 PM
It was a weekend of new recipes here in Austin. :)
This cake was pretty involved to make - I got a lot of dishes dirty, but it was worth it in the end. The tea lends a pleasant overtone to the chocolate and makes the cake seem richer than it really is. The frosting ended up more like a ganache for me (I think I overbeat it) but I just poured it on, smoothed it out, and it looks good. This would make a good "sophisticated" chocolate dessert for company.
The cake itself was fairly dense and rich, but that may be due to my modifications (why Cook Light when you can Cook Lighter?) The combination with the creamy frosting was perfect. I also had quite a bit of frosting so you can probably cut it down to 3/4 and be ok.
My modifications: subbed some Splenda for the granulated sugar, eggbeater for the one egg, used nonfat cream cheese and regular plain yogurt (all I had), and cut the sugar in the frosting to 2 cups (and it was a perfect sweetness). Also I left off the hazelnuts since I couldn't find them at the store. You'd only need the nuts if you wanted a garnish - I don't think they'd add any extra punch to the taste of the assembled cake.
Here is the original CL recipe. I can post my lightened version if anyone wants (220 cal, 3g fat/serving)
* Exported from MasterCook *
Darjeeling-Chocolate Layer Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Dessert!
Not Tried Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
cooking spray
2/3 cup boiling water
6 tablespoons loose darjeeling tea
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsweetened cocoa
2/3 cup boiling water
1/4 cup plain nonfat 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
Icing
1/2 cup boiling water
5 tablespoons loose darjeeling tea
6 ounces neufchatel cheese -- softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
Topping
2 tablespoons chopped hazelnuts -- toasted
Preheat oven to 350
To prepare cake, coat 2 (9 inch) round cake pans with cooking spray, line bottoms of pans with wax paper. Coat wax paper with cooking spray and set aside.
Pour 2/3 cup boiling water over 6 tablespoons tea leaves in a large bowl, steep 5 minutes. Strain through a fine sieve into a bowl, cool to room temp.
Lightly spoon flour into dry measuring cups, level with a knife. Sift together flour, baking soda, and salt. Set aside.
Combine 2/3 cup cocoa and 2/3 cup boiling water, stirring with a whisk. Cool in freezer 10 minutes, and stir in brewed tea, yogurt, and vanilla.
Place granulated sugar, brown sugar, and butter in a large bowl, and beat with a mixer on medium speed until well blended (about 5 mins). 1 at a time, add egg whites and egg, beating well after each addition. Add flour mixture and brewed tea mixture alternately to sugar, beginning and ending with flour. Pour batter into prepared pans and tap sharply on counter to remove air bubbles. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack, remove from pans. Carefully remove and discard wax paper. Cool completely on wire rack.
Icing: pour 1/2 cup boiling water over remaining tea leaves, steep 5 minutes, strain, and cool to room temp. Place cream cheese in a large bowl and beat with a mixer at medium speed until floffy (about 1 minute). Sift together sugar and cocoa. Gradually add cocoa mixture and 2 1/2 - 3 tablespoons tea to the cream chees. Beat until just smooth (do not overbeat or icing will be too thin.) Discard remaining tea.
Place 1 cake layer on a cake, spread with 1/2 cup icing. Top with another cake layer. Spread remaining icing over the top and sides of cake. Sprinkle with hazelnuts. Store cake loosely covered in refrigerator.
Description:
"While darjeeling is a strong black tea, in this cake its flavor is muted so that it enhances the deep chocolate flavor."
Source:
"Cooking Light 10/2003 p. 214"
Copyright:
"Cooking Light Magazine"
Yield:
"16 servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 315 Calories; 7g Fat (19.5% calories from fat); 5g Protein; 59g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 208mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.
NOTES : In CL recipe: Sift the cake flour after measuring, not before, to achieve moist, tender results.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
This cake was pretty involved to make - I got a lot of dishes dirty, but it was worth it in the end. The tea lends a pleasant overtone to the chocolate and makes the cake seem richer than it really is. The frosting ended up more like a ganache for me (I think I overbeat it) but I just poured it on, smoothed it out, and it looks good. This would make a good "sophisticated" chocolate dessert for company.
The cake itself was fairly dense and rich, but that may be due to my modifications (why Cook Light when you can Cook Lighter?) The combination with the creamy frosting was perfect. I also had quite a bit of frosting so you can probably cut it down to 3/4 and be ok.
My modifications: subbed some Splenda for the granulated sugar, eggbeater for the one egg, used nonfat cream cheese and regular plain yogurt (all I had), and cut the sugar in the frosting to 2 cups (and it was a perfect sweetness). Also I left off the hazelnuts since I couldn't find them at the store. You'd only need the nuts if you wanted a garnish - I don't think they'd add any extra punch to the taste of the assembled cake.
Here is the original CL recipe. I can post my lightened version if anyone wants (220 cal, 3g fat/serving)
* Exported from MasterCook *
Darjeeling-Chocolate Layer Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Dessert!
Not Tried Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
cooking spray
2/3 cup boiling water
6 tablespoons loose darjeeling tea
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsweetened cocoa
2/3 cup boiling water
1/4 cup plain nonfat 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
Icing
1/2 cup boiling water
5 tablespoons loose darjeeling tea
6 ounces neufchatel cheese -- softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
Topping
2 tablespoons chopped hazelnuts -- toasted
Preheat oven to 350
To prepare cake, coat 2 (9 inch) round cake pans with cooking spray, line bottoms of pans with wax paper. Coat wax paper with cooking spray and set aside.
Pour 2/3 cup boiling water over 6 tablespoons tea leaves in a large bowl, steep 5 minutes. Strain through a fine sieve into a bowl, cool to room temp.
Lightly spoon flour into dry measuring cups, level with a knife. Sift together flour, baking soda, and salt. Set aside.
Combine 2/3 cup cocoa and 2/3 cup boiling water, stirring with a whisk. Cool in freezer 10 minutes, and stir in brewed tea, yogurt, and vanilla.
Place granulated sugar, brown sugar, and butter in a large bowl, and beat with a mixer on medium speed until well blended (about 5 mins). 1 at a time, add egg whites and egg, beating well after each addition. Add flour mixture and brewed tea mixture alternately to sugar, beginning and ending with flour. Pour batter into prepared pans and tap sharply on counter to remove air bubbles. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack, remove from pans. Carefully remove and discard wax paper. Cool completely on wire rack.
Icing: pour 1/2 cup boiling water over remaining tea leaves, steep 5 minutes, strain, and cool to room temp. Place cream cheese in a large bowl and beat with a mixer at medium speed until floffy (about 1 minute). Sift together sugar and cocoa. Gradually add cocoa mixture and 2 1/2 - 3 tablespoons tea to the cream chees. Beat until just smooth (do not overbeat or icing will be too thin.) Discard remaining tea.
Place 1 cake layer on a cake, spread with 1/2 cup icing. Top with another cake layer. Spread remaining icing over the top and sides of cake. Sprinkle with hazelnuts. Store cake loosely covered in refrigerator.
Description:
"While darjeeling is a strong black tea, in this cake its flavor is muted so that it enhances the deep chocolate flavor."
Source:
"Cooking Light 10/2003 p. 214"
Copyright:
"Cooking Light Magazine"
Yield:
"16 servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 315 Calories; 7g Fat (19.5% calories from fat); 5g Protein; 59g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 208mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.
NOTES : In CL recipe: Sift the cake flour after measuring, not before, to achieve moist, tender results.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0