Mocha Fudge Cake

Preparation

1. Step 1

   Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.

2. Step 2

   Into a mixing bowl, sift together flour, baking powder, baking soda and salt.

3. Step 3

   Put egg whites and ¼ cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.

4. Step 4

   Add egg yolks, 1½ cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.

5. Step 5

   Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.

6. Step 6

   Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.

7. Step 7

   Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.

8. Step 8

   Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.