Classic Devil's Food Cake with Whipped Cream Frosting

NOTE: This cake has more sugar than the master recipe, resulting in an extremely tender texture. It almost falls apart at the touch of a fork but turns out to be resilient and a bit spongy when chewed. The lightly sweetened whipped cream matches well with the sweeter, lighter texture of this cake. If desired, garnish with chocolate shavings (see figures 18 and 19).

INSTRUCTIONS:

1. Follow master recipe for Basic Chocolate Cake, making the following changes: Use two 9-by-1¹/₂-inch or -2-inch round cake pans. After dissolving cocoa and instant espresso or coffee in boiling water, stir in ³/₄ cup firmly packed brown sugar and ¹/₂ cup low-fat plain yogurt or buttermilk; let cool and add vanilla. Reduce butter to ¹/₂ cup (1 stick) and increase baking soda to ³/₄ teaspoon.

2. When layers are cool, frost cake.