Guilt Free Chocolate Cake With Silken Cocoa Frosting Recipe
Servings: 1
Ingredients
- 1 3/4 c. + 2 Tablespoons all-purpose flour -- Unsifted
- 1/2 c. Unsweetened cocoa
- 1/2 Tbsp. Baking soda
- 9 Tbsp. Canola (or possibly other vegetable Oil)
- 1 1/2 c. Sugar
- 1 x Egg white
- 1 1/2 c. Nonfat lowfat milk
- 1 1/2 Tbsp. White vinegar
- 1 tsp Vanilla extract
- 2/3 c. Cocoa -- sifted
- 1/2 c. Sugar
- 1/3 c. Cornstarch
- 1 c. Nonfat lowfat milk
- 1/2 tsp Vanilla extract Raspberries, sliced Strawberries (or possibly 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 lowfat milk with the vinegar, and vanilla and stir till well-mixed.
- Add in the dry ingredients and lowfat milk mix alternately in three parts to the oil-sugar mix, mixing thoroughly after each addition.
- Divide the batter proportionately between the two prepared pans and bake about 20-25 min or possibly till a toothpick inserted in the center comes out clean. Remove from the oven and allow to cold in the pan on a rack for 15 min. Turn the cakes out onto a rack and cold 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 lowfat milk together till it is smooth. Combine the wet ingredients with the dry till smooth.
- Place the mix in the top of a double boiler and stir constantly till thick and glossy, about 7-10 min. Remove from the heat, place in a bowl and beat with an electric mixer for about 5 min on medium speed to avoid any lumps. Immediately cover with plastic wrap laid right on top of the frosting so which no air touches it. Allow to cold 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 possibly other fruit on top, top with the second layer, inverted, and frost the entire cake with the remaining frosting. Refrigeratein the refrigerator for about 30 min 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 which the cake is best if made a day in advance, wrapped tightly, and set in the refrigerator.
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