Decadent Chocolate-and-Cream Layer Cake

By Ann Taylor Pittman, Cooking Light

Save room for dessert—this is one you don’t want to miss. It certainly has its virtues: It’s made with whole-grain flour, gets topped with fresh fruit, and contains 6g of fiber per serving. But what makes this cake so spectacular, truly, is how good it tastes.

Active Time

40 Mins

Total Time

1 Hour 40 Mins

Yield

Serves 16 (serving size: 1 slice)

Ingredients

Cake

• Cooking spray
• 7.33 ounces whole-wheat pastry flour (about 1 3/4 cups)
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 1 1/4 cups granulated sugar
• 1/2 cup canola oil
• 2 large eggs
• 1 cup fat-free buttermilk
• 1/3 cup warm water
• 1 1/2 teaspoons vanilla extract

Glaze

• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 1 ounce semisweet chocolate chips
• 2 tablespoons 2% reduced-fat milk
• 1 tablespoon unsalted butter
• Dash of table salt

Yogurt Cream

• 1/2 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/4 teaspoon vanilla extract

Fruit topping

• 1 cup fresh blackberries
• 1 (6-oz.) container fresh raspberries
• 1 cup small strawberries
• 2 tablespoons pomegranate arils (optional)

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Prepare 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.

Step 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.

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

Step 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.

Step 6

Prepare 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.

Step 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.

Step 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. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.