Chocolate Ripple Cake
Submitted by tulip
Layered chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl through the center and a milk chocolate cream cheese frosting on top. Lightened with egg whites and nonfat cream cheese.
YIELD
6 servingsPREP
45 minCOOK
60 minREADY
105 minBaked in a clay pot? Yes, really. And it works beautifully.
The soaked clay pot creates a steamy environment that keeps this cake incredibly moist while giving it a rustic, rounded shape you won’t get from any standard pan.
Inside, it’s all about that ripple. A layer of chocolate cake batter goes in first, then a sweet coconut cream cheese filling, then more chocolate batter on top. As it bakes, the layers stay distinct, giving you a gorgeous swirl when you slice in.
The frosting is a whipped blend of milk chocolate frosting and nonfat cream cheese, keeping things lighter while still tasting indulgent.
Chef Tips
- Soak the clay pot for at least 15 minutes so it absorbs enough water to create steam during baking
- Line the pot thoroughly with wax paper for easy removal; the cake will stick without it
- Start in a cold oven, not preheated. Clay pots can crack from thermal shock if placed in a hot oven
- Let the cake cool completely in the pot before attempting to remove it
Ingredients
Directions
Soak top and bottom of a clay pot in water for at least 15 minutes.
To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside.
In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut.
Line bottom and up sides of pot with waxed paper.
Pour ½ of the chocolate mixture and spread cream cheese mixture on top.
Pour remaining chocolate mixture over top.
Cover and place in a cold oven. Set temperature to 400.
Bake for 60 minutes.
Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl.
Mix until smooth. If frosting is too thick add a little water.
Spread over cooled cake.
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