Triple-Chocolate Cake

Photo: Oxmoor House
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.

Yield:

Serves 16 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 311
Fat 10.3 g
Satfat 5.7 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 4.8 g
Carbohydrate 50.6 g
Fiber 1.8 g
Cholesterol 49 mg
Iron 2.2 mg
Sodium 224 mg
Calcium 66 mg

Ingredients

Cake:
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
Filling:
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
Glaze:
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

Preparation

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.

Note:

Deb Wise,

November 2011
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;