People always seem to be amazed as to how much cooking and baking I do when they visit my blog. The truth is, this isn’t even half of it. I only post the really good recipes to this blog – you have no idea how many other dishes we try that do not make the cut. The typical conversation at the dinner table is “Do you think this is blog worthy?” Sometimes I miss my opportunity though, because we ate before I could take a picture – then I have to make it again. So, it has to be really good for my family to agree to that. I have to say though, I am pretty fortunate – either I am good at reading recipes, or I know how to bake – most of the things I bake come out really well, and do end up in the blog. Tonight was an exception though…
I decided to make a chocolate sponge cake – it was a nice cute layer cake that was published in Bon Appetit. It didn’t seem that difficult, but I followed the directions very carefully, because I know that sponge cakes can be tricky. It said to bake it for 10-12 minutes – well, after 15 minutes, and it still didn’t seem done, I had no choice but to take it out. That was a big mistake. Even though I used a tooth-pick to test the center, when I cut into it, there was a big section that was still raw. Oh well – we ate around it, and it tasted delicious – but definitely not blog worthy.
Not at all like this Triple-Chocolate Cake from Cooking Light. This was my husband’s belated birthday cake, and boy was this spectacular. The cake was so moist, but nice and light – and the filling – just amazing with the cake. Do you know what the best part was? The glaze on top. I am not a huge frosting fan (unless it is cream cheese or marshmallow), and this glaze made the entire cake perfect.
So – the next time you are looking for a fool-proof chocolate cake recipe, look no further…this one is as close to perfect as you can get – the fact that it is a light version – is like icing on the cake (but a nice glaze instead).
- 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
- 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
- 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
Preheat oven to 350°.
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.
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.
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.
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.
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.
For a printer-friendly version of this recipe, please click here: Triple-Chocolate Cake