Chocolate Cake - Christmas 2011Chocolate Cake - Christmas 2011
Ingredients
Cake:
1 cup boiling water
1/2 cup plus 1 tablespoon unsweetened cocoa, separate
2 ounces bittersweet chocolate, finely chopped
cooking spray
1 3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat free sour cream
2 cups cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling:
1/3 cup milk
1 tablespoon granulated sugar
1 tablespoon corn starch (or flour)
dash of salt
4 ounces milk chocolate, finely chopped (chips)
3/4 cup whipped topping, thawed
Glaze:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
3 tablespoons milk
2 teaspoons butter
1/8 teaspoon coffee
dash of salt
1 ounce bittersweet chocolate, finely chopped
Preparation:
Preheat oven to 350.
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, one at a time, beating well after each addition. Add sour cream. Beat at medium speed for 2 minutes. Lightly spoon flour into dry measuring cups. 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. Remove from pans. Cool. 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. Placed 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 our over edges.
Note: I doubled the glaze to have plenty of chocolate. Big mistake! There is plenty of chocolate for the glaze without doubling up.