Double Chocolate Cake Ii Recipes

DOUBLE CHOCOLATE CAKE

Double Chocolate Cake image

It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!

Provided by Food Network

Categories dessert

Time 12h40m

Yield Serves 12 (makes one 9-inch round layer cake)

Number Of Ingredients 16

Ingredients

1 1/2 cups non-fat plain Greek yogurt
1/4 cup unsweetened cocoa powder (Dutch-process is best)
4 ounces dark chocolate (70% cocoa or greater), chopped, melted and cooled to room temperature
1/2 cup organic icing sugar
2 1/2 cups whole-wheat pastry flour
1 cup unsweetened cocoa powder (Dutch-process is best)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups unsweetened applesauce
1 cup non-fat plain Greek yogurt
1/3 cup honey
1/3 cup organic sugar
1/3 cup unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups egg whites (about 12 large)

Steps:

Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams

DOUBLE CHOCOLATE CAKE II

Double Chocolate Cake II image

If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!

Provided by Sally E. Forsythe

Categories Desserts Cakes Chocolate Cake Recipes

Yield 16

Number Of Ingredients 11

Ingredients

⅓ cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
¾ cup milk
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g

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