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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature. | 2. Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside. | 3. In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well. | 4. Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined. | 5. Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture. | 6. Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks. | 7. Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended. | 8. Frost. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cocoa powder	3/4	cup	unsweetened	147.06	37.3455	12.642000000000001	8.8365
sugar	3/4	cup		604.485	151.197	0.0	0.0
coffee	1	cup	bold	150.66	25.0047	5.0058	3.4992
cake flour	3	cups	sifted	1487.82	320.7033	33.702	3.5346
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	1	cup		1368.0	62.856	42.744	115.2
sugar	1	cup		604.485	151.197	0.0	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cream	1	carton	sour	-	-	-	-
egg white	5			85.8	1.2045	17.985	0.2805
sugar	1	cup		604.485	151.197	0.0	0.0
white chocolate baking square	18	ounces	chopped	453.9	0.0	100.98	2.55
cream cheese	3	ounces	softened	250.8975	2.9768	6.0386	24.3243
butter	1 1/2	cups		1368.0	62.856	42.744	115.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.