2/3 c boiling water
6 TB loose Darjeeling tea
2 c cake flour
1 tsp baking soda
1/4 tsp salt
2/3 c unsweetened cocoa
2/3 c boiling water
1/4 c plain fat-free yogurt
2 tsp vanilla extract
1 1/4 c granulated sugar
3/4 c packed brown sugar
1/4 c butter, softened
3 large egg whites
1 large egg
Icing
1/2 c boiling water
5 TB loose Darjeeling tea
2/3 c (6 ounces) 1/3-less-fat cream cheese, softened
2 1/2 c powdered sugar
1/2 c unsweetened cocoa
2 TB chopped hazelnuts, toasted
- Preheat oven to 350ยบ.
- 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.
