Chocolate Glazed Cocoa Cake
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Unsweetened cocoa powder||2⁄3 Cup (10.67 tbs)|
|Baking soda||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Olive oil/Canola oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large|
|Skim milk||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Egg whites||6 Large|
|Cream of tartar||1⁄2 Teaspoon|
|No sugar added preserves||1⁄2 Cup (8 tbs) (Apricot Or Raspberry)|
|Confectioner's sugar||1 3⁄4 Cup (28 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||3⁄4 Teaspoon|
1 Preheat the oven to 350° F.
Lightly grease two 8-inch round cake pans and dust with flour, into a large bowl, sift together the flour, sugar, cocoa powder, baking soda, nutmeg, and salt.
Make a well in the center of the dry ingredients and add the oil, honey, egg yolks, milk, and vanilla.
Stir just until combined and smooth.
In a perfectly clean mediurrvsize bowl, beat the egg whites with an electric mixer set on high speed until foamy.
Add the cream of tartar and continue beating until stiff peaks form -about 5 minutes.
Stir 1/4 of the egg whites into the batter, then gently fold in the remaining egg whites.
Divide the batter between the prepared pans.
Bake for 35 to 38 minutes or until a toothpick inserted in the center of the cake comes out clean.
Place the pans upright on wire racks for 5 minutes, then invert the cakes onto the racks and let cool completely.
4 Place 1 layer, upside down, on a serving plate.
Cut 4 strips of wax paper and slide them under the edges of the cake to protect the plate from the glaze.
Spread the preserves on top of the layer and top with the second layer, right side up.
5 To prepare the glaze: In a small saucepan, combine the sugar and cocoa powder.
Whisk in the milk, honey, and vanilla and cook over low heat for 1 to2 minutes or just until smooth.
Using an icing spatula or wide knife and working quickly, frost the top, then the sides of the cake with the glaze.
Let stand for 30 minutes or until hardened.
With a sharp knife, score a line around the bottom edge of the cake and remove the wax paper.
Serving size: Complete recipe
Calories 4577 Calories from Fat 1308
% Daily Value*
Total Fat 150 g230%
Saturated Fat 36.5 g182.7%
Trans Fat 0 g
Cholesterol 376 mg125.3%
Sodium 2365.4 mg98.6%
Total Carbohydrates 833 g277.5%
Dietary Fiber 79.4 g317.5%
Sugars 499.1 g
Protein 100 g199.4%
Vitamin A 9.1% Vitamin C 5.6%
Calcium 73.4% Iron 238.1%
*Based on a 2000 Calorie diet