Triple-Chocolate Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 ounce bittersweet chocolate finely chopped
• 2 ounces bittersweet chocolate finely chopped
• 2 teaspoons butter 
• 6 tablespoons butter softened
• 2 cups cake flour 
• 1 tablespoon cornstarch 
• 3 large egg whites 
• 0.3 cup milk fat-free
• 3 tablespoons milk fat-free
• 1 tablespoon granulated sugar 
• 1.8 cups granulated sugar 
• 0.1 teaspoon espresso granules instant
• 4 ounces chocolate finely chopped
• 0.5 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 Dash salt 
• 0.5 cup cup heavy whipping cream fat-free sour
• 0.3 cup cocoa unsweetened
• 0.5 cup cocoa unsweetened divided
• 1 teaspoon vanilla extract 
• 1 cup water boiling
• 0.8 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• blender
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa.
3. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.
4. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute.
5. Add egg whites, 1 at a time, beating well after each addition.
6. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk.
8. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.
9. Divide batter evenly between the prepared pans.
10. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks.
11. Remove from pans; cool on wire racks. Discard wax paper.
12. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly.
13. Remove from heat.
14. Add milk chocolate, stirring until smooth.
15. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.
16. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently.
17. Place 1 cake layer on a plate.
18. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer.
19. Drizzle glaze over top of cake, spreading it out over edges.