She's Gotta Have It Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
water
|
|
| 3 | each |
egg whites
|
*
|
| ½ | cup |
light corn syrup
|
|
| 2 | teaspoons |
instant coffee
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
water
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 | x |
raspberry jam
seedless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 45 | ml |
cornstarch
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
sugar
|
|
| 237 | ml |
water
|
|
| 3 | each |
egg whites
|
*
|
| 118 | ml |
light corn syrup
|
|
| 1E+1 | ml |
instant coffee
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
powdered sugar
|
|
| 23 | ml |
water
|
|
| 1.3 | ml |
vanilla extract
|
|
| 1 | x |
raspberry jam
seedless |
*
|
Directions
Preheat oven top 350.
Spray 9 inch springform pan with cooking spray.
Combine dry ingredients. Whisk sugar, water, eggs, syrup, coffee and vanilla together in large bowl until sugar is almost dissolved.
Gradually beat in dry ingredients until just smooth.
Pour into pan. Bake 40 minutes or until toothpick comes out clean.
Cool completely.
Invert cake on to plate. Remove pan. Make glaze with powdered sugar, water and vanilla whisked together.
Spread on top of cake. Drizzle 1 tablespoon seedless raspberry jam in spiral over glaze.
Draw a knife through jam and glaze to form chervon.
Let cake stand 1 hour.
