Chocolate-Orange Layer Cake

Name: Chocolate-Orange Layer Cake
Ingredients: Cake:; 1 cup boiling water; 2/3 cup unsweetened cocoa; 2 ounces bittersweet chocolate, finely chopped; Cooking spray; 2 teaspoons all-purpose flour; 1 3/4 cups sugar; 6 tablespoons butter, softened; 1 teaspoon vanilla extract; 3 large egg whites; 1/2 cup fat-free sour cream; 7.4 ounces cake flour (about 1 2/3 cups); 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; Filling:; 1/3 cup orange juice; 3 tablespoons sugar; 1 1/2 teaspoons cornstarch; 2 1/2 teaspoons unsweetened cocoa; 3/4 teaspoon all-purpose flour; Dash of salt; 1/4 ounce bittersweet chocolate, finely chopped; 3/4 cup frozen fat-free whipped topping, thawed; Glaze:; 2 tablespoons evaporated low-fat milk; 1 tablespoon butter; 4 ounces bittersweet chocolate, finely chopped

28 ingredients

7 steps

Ingredients

Cake:
1 cup boiling water
2/3 cup unsweetened cocoa
2 ounces bittersweet chocolate, finely chopped
Cooking spray
2 teaspoons all-purpose flour
1 3/4 cups sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat-free sour cream
7.4 ounces cake flour (about 1 2/3 cups)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Filling:
1/3 cup orange juice
3 tablespoons sugar
1 1/2 teaspoons cornstarch
2 1/2 teaspoons unsweetened cocoa
3/4 teaspoon all-purpose flour
Dash of salt
1/4 ounce bittersweet chocolate, finely chopped
3/4 cup frozen fat-free whipped topping, thawed
Glaze:
2 tablespoons evaporated low-fat milk
1 tablespoon butter
4 ounces bittersweet chocolate, finely chopped

Directions

1

Preheat oven to 350°.
2

To prepare cake, combine 1 cup boiling water and 2/3 cup cocoa in a bowl, stirring until smooth. 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 each pan with 1 teaspoon flour.
3

Place 1 3/4 cups sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed 2 minutes. Weigh or lightly spoon 4 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 4 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture and beating just until combined.
4

Divide batter evenly between prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
5

To prepare filling, combine juice and next 6 ingredients (through 1/4 ounce bittersweet chocolate) in a small saucepan over low heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Pour into a bowl. Cover and chill. Uncover; fold in whipped topping.
6

To prepare glaze, combine milk, 1 tablespoon butter, and 4 ounces bittersweet chocolate in a medium microwave-safe bowl; microwave at HIGH for 1 minute, stirring every 15 seconds until smooth.
7

Place 1 cake layer on a plate. Spread filling over top, leaving a 1/4-inch border. Top with remaining cake layer. Spoon warm glaze over top of cake, allowing it to drip over the edges of cake.