Chocolate Cake with Fluffy Frosting

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Chocolate Cake with Fluffy Frosting Recipe
Photo: Nigel Cox; Styling: Tiziana Agnello
Serves 16 (serving size: 1 wedge)


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1/4 cup Dutch process cocoa
1/3 cup boiling water
1 1/2 ounces bittersweet chocolate, finely chopped
6.7 ounces cake flour (about 1 2/3 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup nonfat buttermilk
1/3 cup canola oil
3 large egg whites
1/4 teaspoon cream of tartar
Baking spray with flour (such as Baker's Joy)
3/4 cup (6 ounces) cream cheese, softened
1 (8-ounce) package 1/3-less-fat cream cheese, softened
2 tablespoons cake flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1 cup marshmallow creme


Hands-on: 33 Minutes
Total: 1 Hour, 31 Minutes

1. Preheat oven to 350°.

2. To prepare cake, combine first 3 ingredients in a small bowl; let stand 1 minute. Stir until smooth; set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt in a bowl, stirring with a whisk. Place granulated sugar, buttermilk, and oil in a large bowl; beat with a mixer at low speed until blended. Add chocolate mixture; beat at low speed 1 minute. Add flour mixture; beat at low speed just until combined.

4. Combine egg whites and cream of tartar in a medium bowl. Using clean, dry beaters, beat egg white mixture with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pans on a wire rack. Remove cake from pans, and cool completely on wire rack.

5. To prepare frosting, place cream cheeses, 2 tablespoons flour, vanilla, and 1/8 teaspoon salt in a large bowl. Beat with a mixer at medium speed for 2 minutes or until smooth. Add powdered sugar; beat 1 minute or until well combined. Gently stir in marshmallow creme just until combined.

6. Place 1 cake layer on a plate; spread with 1 cup frosting, leaving a 1/2-inch border around edge. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate the cake until ready to serve.

Created date

October 2012

Nutritional Information

Calories 315
Fat 13.2 g
Satfat 5 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 4.1 g
Carbohydrate 52.3 g
Fiber 0.5 g
Cholesterol 22 mg
Iron 1.3 mg
Sodium 248 mg
Calcium 58 mg