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Chocolate and Cream Layer Cake
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Brief Description
Made with whole grain flour (or use your favorite boxed cake mix), topped with fresh fruit and chocolate glaze, with center layer of whipped yogurt cream.
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Main Ingredient
chocolate
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Category: Cakes
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
https://www.cookinglight.com/recipes/chocolate-and-cream-layer-cake
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Tags:
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Notes:
This cake looks especially decorative and colorful when made with red velvet cake (either boxed mix such as Duncan Hines or homemade).
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Posted By: DeviTitus
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Posted On: Jan 13, 2019
Number of Servings:
Ingredients:
- 1 3/4 cups - whole wheat pastry flour
- 3/4 cups - unsweetened cocoa
- 1 1/2 teaspoons - baking powder
- 1/2 teaspoons - table salt
- 1/2 teaspoons - baking soda
- 1 1/4 cups - granulated sugar
- 1/2 cups - canola oil
- 2 - large eggs
- 1 cups - fat-free buttermilk
- 1/3 cups - warm water
- 1 1/2 teaspoons - vanilla extract
- 1/2 cups - powdered sugar
- 1/4 cups - unsweetened cocoa
- 3 tablespoons - semisweet chocolate chips
- 2 tablespoons - 2% reduced-fat milk
- 1 tablespoons - unsalted butter
- - dash of table salt
- 1/2 cups - heavy whipping cream
- 1/3 cups - powdered sugar
- 1/2 cups - plain 2% reduced-fat Greek yogurt
- 1/4 teaspoons - vanilla extract
- 1 cups - fresh blackberries
- 1 containers - 6 oz. fresh raspberries
- 1 cups - small strawberries
- 2 tablespoons - pomegranate arils optional
Directions:
Preheat oven to 350°F.
Make cake:
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.
Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.
Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, about 23 to 25 minutes.
Cool cake layers in pans on a wire rack for 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.
Make the glaze:
Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.
Prepare yogurt cream:
Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined.
Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and arils (if using) on top.
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