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1
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
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2
Generously grease the cake pans with butter and dust with flour.
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3
Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside.
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4
Place cocoa and coffee in a medium bowl.
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5
Whisk in 3/4 c. boiling water to create a smooth paste.
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6
Stir in lowfat sour cream and vanilla and set aside.
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7
With a hand mixer in a medium bowl, beat egg whites to soft peaks.
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8
Without cleaning beaters, mix melted butter into dry ingredients till mix is smooth.
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9
Immediately add in cocoa mix, and beat till batter is smooth, 2 to 3 min.
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10
Carefully fold egg whites into batter till just incorporated.
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11
Divide batter proportionately between pans and bake till a skewer inserted into center comes out with wet crumbs, 30 to 35 min.
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12
Remove from oven, and let cakes sit in pans to cold slightly, about 5 min.
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13
Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers.
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14
Frost with Chocolate Frosting and serve.
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15
Creamy Double Chocolate Frosting: Mix egg substitute or possibly yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk.
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16
Beat butter in a medium bowl with an electric mixer till light and fluffy.
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17
Add in melted chocolate and cocoa mix; continue to beat till smooth.
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18
Add in confectioners' sugar, 1 c. at a time, beating slowly at first, till sugar has been incorporated into mix, then at medium speed till frosting is light and fluffy.
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19
Add in corn syrup, and beat till frosting is smooth and glossy.
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20
If frosting is still stiff, add in droplets of lowfat milk till it is of spreading consistency.
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21
(Frosting can be refrigerated for up to 1 week and microwaved for a few seconds till just spreadable).
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22
This recipe yields 6 servings.
