Chocolate Cake with Fluffy Frosting

Photo: Nigel Cox; Styling: Tiziana Agnello

Yield: Serves 16 (serving size: 1 wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 1 Hour, 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 13.2g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.1g
  • Carbohydrate: 52.3g
  • Fiber: 0.5g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 248mg
  • Calcium: 58mg

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. 1. Preheat oven to 350°.
  2. 2. To prepare cake, combine first 3 ingredients in a small bowl; let stand 1 minute. Stir until smooth; set aside.
  3. 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. 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. 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. 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.
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