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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chocolate lovers rejoice! This rich cake features three kinds of chocolate: cocoa, bittersweet chocolate, and milk chocolate. And you get chocolate in the cake batter, the filling and the glaze. Ingredients:
1 cup boiling water |
1/2 cup plus 1 tablespoon unsweetened cocoa, divided |
2 ounces bittersweet chocolate, finely chopped |
cooking spray |
1 3/4 cups granulated sugar |
6 tablespoons butter, softened |
1 teaspoon vanilla extract |
3 large egg whites |
1/2 cup fat-free sour cream |
8 ounces cake flour (about 2 cups) |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup fat-free milk |
1 tablespoon granulated sugar |
1 tablespoon cornstarch |
dash of salt |
4 ounces milk chocolate, finely chopped |
3/4 cup frozen fat-free whipped topping, thawed |
1/2 cup powdered sugar |
1/4 cup unsweetened cocoa |
3 tablespoons fat-free milk |
2 teaspoons butter |
1/8 teaspoon instant espresso granules |
dash of salt |
1 ounce bittersweet chocolate, finely chopped |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.
3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.
4. Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.
5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.
6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.
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