Chocolate and Cream Layer Cake

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Initial version

Authored by Shanzy

Ingredients

  • Cooking spray
  • 7 1/3 oz whole-wheat pastry flour (about 13/4 cups)
  • 3/4 c unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 1/4 c granulated sugar
  • 1/2 c canola oil
  • 2 large eggs
  • 1 c fat-free buttermilk
  • 1/3 c warm water
  • 1/2 tsp vanilla extract
  • 1/2 c powdered sugar
  • 1/4 c unsweetened cocoa
  • 1 oz. semisweet chocolate
  • chips
  • 2 tbsp 2% reduced-fat
  • milk
  • 1 tbsp unsalted butter
  • Dash of table salt
  • 1/2 c heavy whipping
  • cream
  • 43 c powdered sugar
  • 1/2 c plain 2% reduced-
  • fat Greek yogurt
  • 1/4 tsp vanilla extract
  • 1 c fresh blackberries
  • 1 (6-oz.) container fresh raspberries
  • 1 c small strawberries
  • 2 tbsp pomegranate arils Optional

Instructions

1

Preheat oven to 350°F.

2

Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parch- ment paper. Coat paper with cooking spray; set aside.

3

Weigh or 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.

4

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, 2/3 cup warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.

5

Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.

6

Prepare glaze: Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring con- stantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.

7

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.

8

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. Care- fully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.