Chocolate Cake with Fluffy Frosting

Chocolate Cake with Fluffy Frosting Recipe
Photo: Nigel Cox; Styling: Tiziana Agnello

Recipe from

Cooking Light

Recipe Time

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

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

Ingredients

Cake:
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)
Frosting:
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

Preparation

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.

Note:

Deb Wise,

November 2012
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