Darjeeling-Chocolate Layer Cake

Name: Darjeeling-Chocolate Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 177 milliliters packed brown sugar; 59 milliliters butter, softened; 473 milliliters cake flour; 1 large egg; 3 larges egg whites; 59 milliliters plain fat-free yogurt; 296 milliliters granulated sugar; 2 Tbsps chopped hazelnuts, toasted; 591 milliliters powdered sugar; 0 teaspoons salt; 5 Tbsps loose Darjeeling tea; 6 Tbsps loose Darjeeling tea; 118 milliliters unsweetened cocoa; 158 milliliters unsweetened cocoa; 2 teaspoons vanilla extract; 118 milliliters boiling water; 158 milliliters boiling water

One serving contains 308 calories, 5g of protein, and 7g of fat. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of water, brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Wax Paper

Pour 2/3 cup boiling water over 6 tablespoons tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool to room temperature.

Ingredients you will need

Water

Tea

Equipment you will use

Sieve

Bowl

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Measuring Cup

Knife

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.

Ingredients you will need

Brewed Tea

Vanilla

Yogurt

Cocoa Powder

Water

Equipment you will use

Whisk

Place granulated sugar, brown sugar, and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes).

Ingredients you will need

Granulated Sugar

Brown Sugar

Butter

Equipment you will use

Blender

Bowl

Add egg whites and egg, 1 at a time, beating well after each addition.

Ingredients you will need

Egg Whites

Egg

Add flour mixture and brewed tea mixture alternately to sugar mixture, beginning and ending with flour mixture.

Ingredients you will need

Brewed Tea

All Purpose Flour

Sugar

Pour batter into prepared cake pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350 for 30 minutes or until a wooden pick inserted in 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.

Equipment you will use

Wax Paper

Wire Rack

Oven

To prepare icing, pour 1/2 cup boiling water over 5 tablespoons tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool to room temperature.

Ingredients you will need

Icing

Water

Tea

Equipment you will use

Sieve

Bowl

Place cream cheese in a large bowl, and beat with a mixer at medium speed until fluffy (about 1 minute). Sift together powdered sugar and 1/2 cup cocoa. Gradually add cocoa mixture and 2 1/2 to 3 tablespoons brewed tea to cream cheese. Beat just until smooth. (Do not overbeat or icing will be too thin.) Discard any remaining tea.

Ingredients you will need

Powdered Sugar