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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 10.3g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.8g
  • Carbohydrate: 50.6g
  • Fiber: 1.8g
  • Cholesterol: 49mg
  • Iron: 2.2mg
  • Sodium: 224mg
  • Calcium: 66mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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. 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.
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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