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1
Preheat oven to 375 degrees.
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2
Butter the inside of a 12-to 14-cup Bundt pan with two teaspoons of softened butter.
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3
Into a mixing bowl sift together the flour, baking powder, baking soda and salt.
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4
Outfit the container of a food processor with a metal blade.
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5
Put the egg whites and one-quarter cup of sugar into the food processor.
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6
Process about eight seconds.
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7
With the machine running, add the water through the feed tube.
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8
Process two minutes or until the mixture is thick and holds its shape in the work bowl.
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9
Scrape the mixture into a one-quart mixing bowl.
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10
Do not wash the container in which the eggs were blended.
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11
Return it to the machine.
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12
Add the egg yolks, one and one-half cups of the sugar, cocoa and coffee powder.
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13
Process one minute.
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14
Stop the machine.
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15
Cut the half pound of butter into eight pieces and add to the processor.
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16
Process one minute, stopping the machine occasionally to scrape down the inside of the container.
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17
Add the vanilla and yogurt and process about five seconds.
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18
Add the flour mixture.
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19
Turn the machine on and off several times, using the pulsing technique just until the flour mixture is almost totally incorporated.
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20
Do not overprocess.
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21
Scrape the egg whites into the container.
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22
Pulse two or three times longer or until egg whites are almost, but not totally, blended.
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23
Pour and scrape the mixture into the buttered pan.
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24
Place in the oven and bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
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25
Let the cake cool in the pan 10 minutes.
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26
Invert the cake onto a wire rack and remove the cake from the pan.
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27
Let cool completely.
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28
Frost with mocha frosting.
