Black Magic Cake
|Unbleached flour||2 1⁄4 Cup (36 tbs)|
|Oat flour||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Coffee||6 Tablespoon, cooled to room temperature (1/4 Cup Plus 2 Tablespoons, Prepared)|
|Cider vinegar||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg whites||3 Large, warmed to room temperature|
|Vanilla extract||1 Teaspoon|
|Cocoa powder||1 Tablespoon|
1. In a large bowl, combine the flours, sugar, cocoa, baking soda, and salt, if desired, and stir to mix well. In a small bowl, combine the water, coffee, vinegar, and vanilla extract. Add the coffee mixture to the flour mixture, and stir to mix well.
2. Coat a 9-x-13-inch pan with nonstick cooking spray. Pour the batter into the pan, and bake at 350 °F for 30 to 35 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Be careful not to overbake. Cool the cake to room temperature.
3. To make the frosting, place the sugar, com syrup, and water in a small, heavy saucepan. Stir until the sugar dissolves. Place the saucepan over medium heat, and bring to a boil. Continue boiling the mixture without stirring until the temperature reaches 240° F on a candy thermometer, or until a drop of syrup forms a soft ball in cold water.
4. Just before the temperature of the syrup reaches 240°F, place the egg whites in the bowl of an electric mixer, and beat until the whites form soft peaks. Add the hot syrup in a slow, thin stream while beating at high speed. Continue beating for 3 to 5 minutes, or until the icing is glossy and firm enough to spread. Beat in the vanilla extract. Finally, beat in the cocoa 1 teaspoonful at a time.