Side Pannel
Guilt-Free Chocolate Cake with Silken Cocoa Frosting
Guilt-Free Chocolate Cake with Silken Cocoa Frosting
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- FOR THE CAKE:
- 1 3/4 c + 2 T. all-purpose flour --
- Unsifted
- 1/2 c Unsweetened cocoa
- 1/2 tb Baking soda
- 9 tb Canola (or other vegetable
- Oil)
- 1 1/2 c Sugar
- 1 Egg white
- 1 1/2 c Nonfat milk
- 1 1/2 tb White vinegar
- 1 ts Vanilla extract
- FOR THE FROSTING:
- 2/3 c Cocoa -- sifted
- 1/2 c Sugar
- 1/3 c Cornstarch
- 1 c Nonfat milk
- 1/2 ts Vanilla extract
- FOR THE FRUIT LAYER:
- Raspberries, sliced
- Strawberries
- (or other seasonal berries
- And fruits)
Directions
Preheat the oven to 350F. Lightly coat with vegetable cooking spray two
9-inch cake pans.
Sift together the flour, cocoa, and baking soda into a bowl. In a large
bowl, combine the oil, sugar, and egg white and mix together. In another
bowl combine the milk with the vinegar, and vanilla and stir until
well-mixed.
Add the dry ingredients and milk mixture alternately in three parts to the
oil-sugar mixture, mixing thoroughly after each addition.
Divide the batter evenly between the two prepared pans and bake about 20-25
minutes or until a toothpick inserted in the center comes out clean. Remove
from the oven and allow to cool in the pan on a rack for 15 minutes. Turn
the cakes out onto a rack and cool completely.
Prepare the frosting by mixing the cocoa and sugar together in a stainless
steel mixing bowl. In a separate small bowl mix the cornstarch and milk
together until it is smooth. Combine the wet ingredients with the dry until
smooth.
Place the mixture in the top of a double boiler and stir constantly until
thick and glossy, about 7-10 minutes. Remove from the heat, place in a bowl
and beat with an electric mixer for about 5 minutes on medium speed to
avoid any lumps. Immediately cover with plastic wrap laid right on top of
the frosting so that no air touches it. Allow to cool to room temperature.
Trim the top of the cake and spread a thin layer of frosting over one of
the cakes. Place a layer of raspberries or other fruit on top, top with the
second layer, inverted, and frost the entire cake with the remaining
frosting. Chill in the refrigerator for about 30 minutes before slicing.
NOTES: Andrew Sutton, Executive Chef of one of the Wine Country's most
elegant resorts, Auberge du Soleil, contributes a quite extraordinary
dessert to this article. He recommends that the cake is best if made a day
in advance, wrapped tightly, and set in the refrigerator.
9-inch cake pans.
Sift together the flour, cocoa, and baking soda into a bowl. In a large
bowl, combine the oil, sugar, and egg white and mix together. In another
bowl combine the milk with the vinegar, and vanilla and stir until
well-mixed.
Add the dry ingredients and milk mixture alternately in three parts to the
oil-sugar mixture, mixing thoroughly after each addition.
Divide the batter evenly between the two prepared pans and bake about 20-25
minutes or until a toothpick inserted in the center comes out clean. Remove
from the oven and allow to cool in the pan on a rack for 15 minutes. Turn
the cakes out onto a rack and cool completely.
Prepare the frosting by mixing the cocoa and sugar together in a stainless
steel mixing bowl. In a separate small bowl mix the cornstarch and milk
together until it is smooth. Combine the wet ingredients with the dry until
smooth.
Place the mixture in the top of a double boiler and stir constantly until
thick and glossy, about 7-10 minutes. Remove from the heat, place in a bowl
and beat with an electric mixer for about 5 minutes on medium speed to
avoid any lumps. Immediately cover with plastic wrap laid right on top of
the frosting so that no air touches it. Allow to cool to room temperature.
Trim the top of the cake and spread a thin layer of frosting over one of
the cakes. Place a layer of raspberries or other fruit on top, top with the
second layer, inverted, and frost the entire cake with the remaining
frosting. Chill in the refrigerator for about 30 minutes before slicing.
NOTES: Andrew Sutton, Executive Chef of one of the Wine Country's most
elegant resorts, Auberge du Soleil, contributes a quite extraordinary
dessert to this article. He recommends that the cake is best if made a day
in advance, wrapped tightly, and set in the refrigerator.
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