Darjeeling-Chocolate Layer Cake

Name: Darjeeling-Chocolate Layer Cake
Ingredients: Cake:; Cooking spray; 2/3 cup boiling water; 6 tablespoons loose Darjeeling tea; 2 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup unsweetened cocoa; 2/3 cup boiling water; 1/4 cup plain fat-free yogurt; 2 teaspoons vanilla extract; 1 1/4 cups granulated sugar; 3/4 cup packed brown sugar; 1/4 cup butter, softened; 3 large egg whites; 1 large egg; Icing:; 1/2 cup boiling water; 5 tablespoons loose Darjeeling tea; 2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened; 2 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa; Remaining ingredient:; 2 tablespoons chopped hazelnuts, toasted

24 ingredients

8 steps

Ingredients

Cake:
Cooking spray
2/3 cup boiling water
6 tablespoons loose Darjeeling tea
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsweetened cocoa
2/3 cup boiling water
1/4 cup plain fat-free yogurt
2 teaspoons vanilla extract
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
1/4 cup butter, softened
3 large egg whites
1 large egg
Icing:
1/2 cup boiling water
5 tablespoons loose Darjeeling tea
2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
Remaining ingredient:
2 tablespoons chopped hazelnuts, toasted

Directions

1

Preheat oven to 350°.
2

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.
3

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.
4

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt; set aside.
5

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.
6

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). Add egg whites and egg, 1 at a time, beating well after each addition. Add flour mixture and brewed tea mixture alternately to sugar mixture, beginning and ending with flour mixture. 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.
7

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. 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.
8

Place 1 cake layer on a plate; spread with 1/2 cup icing. Top with another cake layer. Spread remaining icing over top and sides of cake. Sprinkle with hazelnuts. Store cake loosely covered in refrigerator.