Brownie Fudge Layer Cake ( Light)

“Delicious, light and easy! Can't wait to bake it again! A recipe from R. Reisman.”
READY IN:
30mins
SERVES:
14
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To make icing: In a small food processor or in a bowl and using a whisk or an electric mixer, beat all icing ingredients until smooth. Chill while preparing cakes.
  2. Preheat oven to 350°F Spray two 9-inch round cake pans with cooking spray.
  3. To make cake: In a small microwave-safe bowl, heat chocolate chips and water on High in the microwave for 30 seconds or just until chips begin to melt. Stir until smooth. In a large bowl and using a whisk or an electric mixer, beat together chocolate mixture, sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, and vanilla. In another bowl, stir together flour and baking powder.With a wooden spoon, stir flour mixture into chocolate mixture just until combined. Divide between prepared pans.
  4. Bake in centre of oven for 15 to 20 minutes or until a tester inserted in centre of cake comes out clean. Cool in pans for 10 minutes on a wire rack. Invert cakes onto a wire rack to cool completely.
  5. Place one cake on a serving platter. Spread some icing over top. Top with remaining cake; spread icing over top and side of cake. Sprinkle with icing sugar or flaked chocolate.

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