|2/3 cup||boiling water|
|6 tbsp||loose Darjeeling tea|
|2 cups||cake flour|
|1 tsp||baking soda|
|2/3 cup||unsweetened cocoa|
|2/3 cup||boiling water|
|1/4 cup||plain fat-free yogurt|
|2 tsp||vanilla extract|
|1 1/4 cup||granulated sugar|
|3/4 cup||packed brown sugar|
|1/4 cup||butter, softened|
|3||large egg whites|
|1/2 cup||boiling water|
|5 tbsp||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|
|chopped hazelnuts, toasted|
Preheat oven to 350º.
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.
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.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt; set aside.
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.
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.
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.
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.
Yield: 16 servings (serving size: 1 slice)
CALORIES 305 (21% from fat); FAT 7.1 g (Sat. fat 4 g); CHOLESTEROL 29 mg; CARBOHYDRATE 60 g; SODIUM 212 mg; PROTEIN 4.7 g; FIBER 2.5 g