The best delicious Chocolate Sigh Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Sigh Cake recipe today!
Hello my friends, this Chocolate Sigh Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Sigh Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Sigh Cake.
What Makes This Chocolate Sigh Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Sigh Cake.
Ready to make this Chocolate Sigh Cake Recipe? Let’s do it!
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1 c Cake Flour
3/4 c Lowfat Cocoa Powder, Plus,
-Unsweetened*No
1 1/3 c Lowfat Cocoa Powder,
-Divided, Unsweetened
1 1/2 ts Baking Soda
1 1/2 ts Baking Powder
3/4 c Sugar, Plus
1 1/3 c Sugar, Divided
3 c Skim Milk, Divided
2 1/4 ts Vanilla Extract, Divided
6 Egg Whites, Room Temp
2/3 c Cornstarch
Raspberries, For Garnish
Mint Sprigs, For Garnish
*NOTE: Original recipe used regular unsweetened cocoa powder.
Preheat oven to 350 deg F. Oil and flour 9″ springform pan with removable
bottom.
In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder.
In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.
Mix the ingredients in the first 2 bowls together.
In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks form.
Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula
through bater. Smooth top.
Bake until toothpick inserted into center comes out clean, 45 minutes. Cool
completely (cake will sink in center as it cools).
To prepare frosting, in medium saucepan combine remaining cocoa powder,
remaining sugar, remaining milk and cornstarch until smooth. Over medium
heat; stir in remaining vanilla. With an electric mixer beat to remove
lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with
raspberries and mint sprigs.
Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb
66g; Pro 7g; Sod 243mg
I did not make the frosting and it was wonderful without it…Reggie
This cake is great!! Not a sweet chocolate cake at all.
Entered into
Yields
12 Servings
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