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Cuisine, Food, Dishware, Sweetness, Dessert, Ingredient, Cake, Finger food, Baked goods, Plate,

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Mitch Mandel
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  • 1 1/2 c. whole grain pastry flour
  • 1/2 c. unsweetened cocoa powder
  • 1 tbsp. instant espresso powder
  • 1 tsp. baking soda
  • 8 tbsp. butter, softened
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 c. low-fat buttermilk
  • 1/2 c. hot tap water
  • 3/4 c. maple syrup
  • 3 egg whites
  • 1/2 tsp. cream of tartar


    1. Step 1Preheat the oven to 350F. Coat two 8″ round cake pans with cooking spray.
    2. Step 2In a medium bowl, mix the flour, cocoa powder, espresso powder, and baking soda. In a large bowl, place the butter and sugar. With an electric mixer on medium speed, beat for 3 minutes, or until creamy. Add the egg and vanilla. Beat on low speed until creamy.
    3. Step 3With the mixer on low speed, beat in half of the flour mixture and all of the buttermilk. Beat in half of the remaining flour mixture and all of the water. Beat in the remaining flour mixture. Pour into the prepared pans.
    4. Step 4Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on a rack for 10 minutes. Remove to the rack and cool completely.
    5. Step 5In the top of a double boiler, combine the syrup, egg whites, and cream of tartar. Beat with an electric mixer on medium high until well blended. Place over rapidly boiling water. Beat for 7 minutes, or until stiff peaks form. Remove the top of the double boiler from the water and continue beating for 5 minutes, or until thickened and fluffy.
    6. Step 6Place 1 cake layer on a serving plate. Spread 1 cup of the frosting over the cake. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.

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