Chocolate Body Break Cake Recipe
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Yield: 3 (8-inch) cakes, 18 servings
Calories per serving: 215.2
Fat content per serving: 1.3g
Saturated Fat content per serving: 0.7g
Cholesterol content per serving: 0.7mg
Sodium content per serving: 375.8mg
Carbohydrate content per serving: 48.8g
Fiber content per serving: 3g
Sugar content per serving: 19.9g
Protein content per serving: 6.1g
Description:
Indulge in the Chocolate Body Break Cake, a delightful creation from the low-fat recipe archives of Body Break. Easy to prepare and pleasingly good, this cake offers a guilt-free dessert option. However, be mindful that adding frosting may increase the fat content, so consider using a low-fat whipped cream or a quick 7-minute frosting. The cake rises beautifully high and boasts a modest fat content of just 2.5 grams per slice when prepared according to the recipe.
Ingredients:
- 3 cups granulated sugar
- 1 1/2 cups cocoa powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup skim milk
- 2/3 cup corn syrup
- 6 egg whites
Instructions:
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Preheat Oven:
- Preheat your oven to 350 degrees Fahrenheit.
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Prepare Cake Pans:
- Line three 8-inch cake pans with parchment paper, ensuring they are sprayed to prevent sticking.
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Mix Dry Ingredients:
- In a large bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to ensure even distribution of ingredients.
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Combine Wet Ingredients:
- In another bowl, mix together the skim milk, egg whites, and corn syrup until thoroughly combined.
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Combine Dry and Wet Mixtures:
- Gradually add the wet ingredients into the bowl of dry ingredients, stirring continuously until a smooth batter forms. This ensures the batter is free from lumps and evenly mixed.
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Pour Batter into Pans:
- Divide the batter equally among the prepared cake pans.
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Bake:
- Place the cake pans in the preheated oven and bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. The cakes should rise nicely and have a firm texture when done.
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Cool and Assemble:
- Once baked, remove the cakes from the oven and allow them to cool in the pans for a few minutes. Then, transfer them to a wire rack to cool completely.
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Assemble the Cake:
- When the cakes are completely cooled, carefully remove the parchment paper. Place one cake layer on a serving plate or cake stand. Spread a layer of cherry pie filling over the cake, then place another layer on top. Repeat with the remaining layers.
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Garnish:
- Garnish the top of the cake with a low-fat whipped cream or topping of your choice. This adds a light and airy finish to the cake without adding unnecessary fat.
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Serve:
- Slice and serve this decadent yet low-fat Chocolate Body Break Cake to delight your guests or indulge yourself guilt-free!
Tips for Success:
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Choosing Cocoa Powder: The recipe calls for 1 1/2 cups of cocoa powder. Using a high-quality cocoa powder like Fry’s Cocoa can enhance the rich chocolate flavor of the cake. If you find the cake too bitter, consider adjusting the type or amount of cocoa powder to suit your taste preferences.
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Sweetness Level: Some reviewers have noted that the cake isn’t overly sweet. This can be adjusted by adding a touch more sugar if desired, though keep in mind this will slightly alter the nutritional content.
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Frosting Options: To keep the cake low in fat, opt for a light frosting such as a low-fat whipped cream or a quick 7-minute frosting. These options add sweetness and texture without significantly increasing the fat content.
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Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also freezes well; tightly wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
Enjoy creating and savoring this Chocolate Body Break Cake, perfect for any occasion where you want to treat yourself to a delicious dessert without the guilt!
