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Chocolate-Walnut Cake from Cooking Light
Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.
CAKE:
Cooking spray (Anna uses flour-added)
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon instant coffee granules
1 (1-ounce) slice firm white bread
1/2 cup walnut halves, toasted
1/3 cup all-purpose flour, lightly spooned and swept
1/4 teaspoon salt
2/3 cup granulated sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites
GLAZE:
1/3 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
1/4 cup boiling water
1 tablespoon dark corn syrup (or Golden syrup!)
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350°. Coat a 9 inch round pan with flour-added baking spray. Stick a 9 inch round of parchment paper on bottom. NOTE: I just sprayed the pan with Flour-Added Pam.
Combine dates, cocoa, boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor and process into crumbs (about 1/2 cup). Place crumbs in a large mixing bowl.
Reserve 10 of the walnut halves. Combine remaining walnut halves, flour and salt in bowl of food processor and process until fine. Pour flour mixture into bowl with breadcrumbs. Place date mixture, 1/3 cup of the granulated sugar, oil, vanilla, and the one whole egg in food processor, and process until smooth, scraping the sides of bowl once. Pour the date mixture into bowl with flour mixture.
In yet another bowl, beat egg whites with a mixer at high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the parchment. Cool completely on wire rack. (Note: I turned mine directly onto the serving platter. Normally, I'd use a rack but this cake is kind of delicate. Also, I liked how not using a rack made the bottom even moister).
To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top.
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Dr Pepper Chocolate Layer Cake
2 cups all-purpose flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup unsweetened cocoa powder (natural)
1-1/2 teaspoons baking soda
1/2 teaspoon (scant) salt (Morton Kosher)
1 cup Dr Pepper (not Diet)
1/2 cup semi-sweet chocolate chips
8 tablespoons butter, softened, cut up
2 large eggs
1 cup buttermilk
1/2 cup canola oil
1-1/2 teaspoons vanilla extract
Silky Chocolate Butter Frosting:
3/4 cup granulated sugar
1/4 cup all purpose flour
3 Tbsp unsweetened cocoa
1 cup milk
1 cup butter (2 sticks, salted)
1 tablespoon vanilla extract
1 cup bittersweet (Ghirardelli) chocolate chips, melted and cooled
Preheat oven to 350°F. Spray two shiny 9-inch cake pans with Pam for Baking flour added cooking spray or grease and flour using your favorite method.
Sift together the flour, sugar, dark brown sugar, cocoa powder and baking soda; stir in the salt. Set aside.
Heat the Dr Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add the chocolate chips and stir until melted. Turn off the heat and stir in the butter. Set aside to cool for about 8 to 10 minutes.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients (flour mixture), and beat until smooth by hand or using medium to low speed of mixer.
Divide the batter evenly between the prepared pans, and bake for 30 to 38 (mine took 38) minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting. The frosting requires cooling time, so you may want to get started on that right away.
Prepare frosting. In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth – don’t worry if there are a few lumps because they will smooth out as you cook.
Turn heat to medium and cook, stirring constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring all the while. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour. You can let it cool while the cake cools if you want.
Now for the fun part! In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate. Frost the cake.
Subject: Re: food 
Fri Jul 27, 2007 12:44 pm
