Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside.
To make cake: Combine flour, sugar, cocoa, baking soda, and salt in a large bowl, whisking well. In a separate medium bowl, combine coffee, oil, egg whites, vinegar, and vanilla, whisking well. Combine coffee mixture and flour mixture, whisking until smooth. Divide batter evenly between the two prepared pans; tap pans on a work surface to break air pockets.
Bake until a wooden toothpick inserted in centers of cakes comes out clean (30-35 minutes). Cool in pans on a wire rack for 20 minutes. Run a knife around outside edges of cakes; invert cakes onto cooling rack. Remove parchment; cool completely on rack.
To make frosting: Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cool (about 3 minutes). Beat in vanilla.
Carefully place 1 cake layer on a plate. Using a spatula, spread a layer of frosting over top of cake; top with remaining cake. Spread remaining frosting over top and sides of entire cake.
Would totally make this again. Cake was great! Make sure you use strong coffee. Unfortunately I always read the reviews before I make a recipe and I didn't this one time...and I made the regular frosting and it was very gritty. I would NEVER make this frosting again. The cake would be awesome and I will def make again but will use pwd sugar like everyone suggests!
Pretty good. This cake isn't super duper amazing, but it's worth a shot at making it and trying it. I made my coffee extremely dark, cause i like coffee, and i could hardly taste it. That's really only one thing that upset me. Other than that, the cake was fantastic. I wouldn't see why i wouldn't make it again sometime. So, if you're looking for something else to try out, this would be a great thing to try. And like the others said, use powdered sugar rather than regular sugar for the frosting. It's smoother and doesn't give that "i'm eatting sand" feeling. I hope this helps!
Excellent quality cake. Love the deep chocolate cake and the contrast to the marshmallowy icing. Children love it - great for a birthday cake.
Thanks for the tip - I'll try powdered sugar for smoother, more reliable Seven Minute Icing. A tip in return - for success with this icing using granulated sugar, choose to make it on a dry day in a cool kitchen (humid weather or a hot kitchen make it grainy). And give the mixture enough time over the heated water to completely melt the sugar - you can test by rubbing a dab between your fingers. Sometimes it's necessary to slow down the beater to balance out the melting and thickening action. Finally, use the best quality (name brand) sugar available - the less-expensive house brands sometimes have more moisture, which will also cause graininess.
My 11 year old daughter and I made this cake! Actually she made the cake and I did the frosting! It is very good! The only thing that I did differently was switching out the regular sugar for powder sugar in the frosting. I HIGHLY recommend using powder sugar in the frosting. I tried regular sugar (which is what the recipe calls for) and it turned out all gritty not smooth and creamy like it did with the powder sugar. Very good and Very easy to make!!!
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