Sunburst Chocolate Cake
Submitted by Baciarme
Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
3 hrsChocolate and orange is one of those flavor combinations that just works, every single time.
This two-layer cocoa cake is surprisingly light, made with egg substitute and no butter in the batter. The real star is the citrus filling: whipped topping folded with mandarin orange segments and fresh orange zest, piled between the layers and on top.
The result is a cake that looks like a celebration and eats like a cloud. Nobody will believe it’s low-fat until you tell them. And honestly? You don’t have to.
Kitchen Tips
- Beat the egg substitute on high speed for a full 3 minutes. The air you whip in is what gives this cake its lift since there’s no butter.
- Fold the dry ingredients gently. Stirring too hard will deflate all that volume you just built.
- Chill the assembled cake for several hours so the filling sets and the flavors meld together.
- Drain the mandarin oranges well so they don’t make the filling weep.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Grease sides and bottom of two 8-inch round baking pans; line bottoms with wax paper.
In small mixer bowl, beat egg substitute on high speed of electric mixer 3 minutes.
Gradually add sugar; continue beating 2 minutes.
Remove from mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water and vanilla to egg mixture, folding gently until mixture is combined.
Spread batter evenly in prepared pans. Bake 15 to 17 minutes or until top springs back when touched lightly in center.
Cool 5 minutes; remove from pans and peel off paper.
Cool completely on wire rack. Prepare Citrus Filling.
In small mixer bowl, beat topping with mix with milk until stiff peaks form, about 4 minutes.
Reserve ½ cup orange segments for garnish; set aside.
Cut remaining segments into thirds; gently fold with orange peel into topping.
To assemble, place one cake layer on serving plate; spoon half of Citrus Filling onto layer.
Top with remaining layer and Citrus Filling; garnish with reserved orange segments.
Cover; refrigerate several hours.
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