Unsweetened cocoa powder, coffee, and egg whites lightens up this fluffy favorite.

Lori Longbotham

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Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates

Recipe Summary

prep:
45 mins
cook:
45 mins
total:
1 hr 30 mins
Yield:
Makes 16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside.

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  • To make cake: Combine flour, sugar, cocoa, baking soda, and salt in a large bowl, whisking well. In a separate medium bowl, combine coffee, oil, egg whites, vinegar, and vanilla, whisking well. Combine coffee mixture and flour mixture, whisking until smooth. Divide batter evenly between the two prepared pans; tap pans on a work surface to break air pockets.

  • Bake until a wooden toothpick inserted in centers of cakes comes out clean (30-35 minutes). Cool in pans on a wire rack for 20 minutes. Run a knife around outside edges of cakes; invert cakes onto cooling rack. Remove parchment; cool completely on rack.

  • To make frosting: Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cool (about 3 minutes). Beat in vanilla.

  • Carefully place 1 cake layer on a plate. Using a spatula, spread a layer of frosting over top of cake; top with remaining cake. Spread remaining frosting over top and sides of entire cake.

Nutrition Facts

352 calories; fat 10g; saturated fat 1g; mono fat 4g; poly fat 4g; protein 4g; carbohydrates 64g; fiber 2g; cholesterol 0mg; iron 2mg; sodium 295mg; calcium 10mg.
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