Yield
16 servings (serving size: 1 slice)

A light, sheer chocolate glaze similar to ganache provides the finishing touch on this decadent cake.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Step 3

Combine cocoa, 1/2 cup boiling water, and 1 ounce bittersweet chocolate in a small bowl, stirring until smooth; cool. Place 3/4 cup granulated sugar, 1/2 cup dark brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute; beat well.

Step 4

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Combine buttermilk, sour cream, and 2 teaspoons vanilla, stirring well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in cocoa mixture.

Step 5

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Remove wax paper; discard. Cool cakes completely on wire racks.

Step 6

To prepare filling, place chips in a microwave-safe bowl, and microwave at high for 1 minute, stirring every 15 seconds. Cool slightly. Fold 1/4 cup whipped topping into melted chips. Repeat procedure 7 times with remaining whipped topping. Chill 1 hour.

Step 7

To prepare ganache, combine 2/3 cup granulated sugar and next 4 ingredients (through 2 ounces bittersweet chocolate) in a medium saucepan over medium heat; bring to a boil. Cook 2 minutes or until sugar dissolves and chocolate melts, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla; cool completely. Chill 30 minutes or until thick.

Step 8

Place 1 cake layer on a plate; top with filling, spreading out to edges. Place remaining cake layer on filling. Spread ganache evenly over top of cake; let drip down sides. Chill 20 minutes or until set.

Ratings & Reviews

sunshyne's Review

Manderin
April 28, 2012
I've made this a couple of times. Very moist and not overly sweet. Yummy filling and have used the ganache on other cake recipes. Perfect for a special occasion.

amylousgar's Review

sunshyne
July 26, 2010
I really expected to like this cake better. It's not that I didn't like it, it's just that it was fine. For a birthday cake (which is how I used this), I want the cake to be excellent, not fine. Everyone liked it, but noone really loved it.

Manderin's Review

amylousgar
March 27, 2009
Such a moist cake! Was just makin' for me and the hub, so i made in 2 bread pans and froze one for later. We actually had that one today and it was just as delicious! I sliced it in half and put in the filling - which i think is amazing and may use with other recipes. Definately a good recipe for company too since the ganache makes such a beautiful presentation. Seems like a long recipe, but truly is easy to make.