When my first cookbook, Fast Food Fix, came out, reporters were constantly trying to get me to admit that I still have a secret fast food longing. They would say, “Come on, you must cheat from time to time with the real deal.” But the truth was, I just didn’t and I still don’t — once I re-created those flavors, the cravings went away completely.

They would never believe me until I confessed that I have yet to win the war with my cravings for fudge cake. This recipe is a little homage to my love for rich chocolate layer cake — the food that is still my joy and my nemesis. Thus the reason it made the cover of this book.

Chocolate Pretzels

Dark Chocolate Layer Cake with Chocolate Buttercream Frosting

A rich chocolate layer cake made with whole-grain oat flour for extra fiber. This one was the cover recipe of the book it comes from — a little homage to a lifelong love of rich chocolate layer cake.
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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 14
Ingredients Method Notes

Ingredients
  

For the Cake
  • Butter-flavored cooking spray
  • 1 1/2 cups whole-grain oat flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon very finely ground espresso beans
  • 3/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 4 large egg whites
  • 2 cups unpacked light or dark brown sugar
  • 1 cup fat-free, artificially-sweetened vanilla yogurt
  • 1 recipe Chocolate Buttercream Frosting (below)
Chocolate Buttercream Frosting
  • 1/4 cup + 2 tablespoons light butter (stick, not tub), room temperature
  • 1/4 cup + 2 tablespoons light cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 2 3/4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tablespoon fat-free milk

Method
 

For the Cake
  1. Preheat the oven to 350°F. Cut two 9-inch circles of parchment to line the bottoms of two 9-inch nonstick cake pans (trace the pans for ease). Lay the parchment in the pans. Lightly mist the papers and the sides of the pans with spray.
  2. In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, espresso, and salt.
  3. In a large mixing bowl, using a sturdy whisk (an electric mixer can be used, but be careful not to over mix), mix the buttermilk, vinegar, and vanilla until well combined. Whisk in the egg whites, the sugar, and the yogurt and continue mixing until blended. Gradually stir in the dry ingredients until just smooth. Divide the batter evenly among the pans. Bake the cakes about 16 to 18 minutes, or until a toothpick in the center comes out dry (a few crumbs are okay).
  4. Cool the cakes side by side on a wire cooling rack in the pans for 10 minutes. Then carefully flip the cakes onto the rack. If the cakes stick to the sides of the pans, gently run a butter knife around the rims of the pans to loosen them.
  5. Meanwhile, prepare the Chocolate Buttercream Frosting.
  6. When the cakes are completely cool, place one cake, flat side down, on a serving platter. Spread 3/4 cup of the frosting over the top of the cake. Top it with the second cake, flat side down. Spread the remaining frosting evenly over the top and sides of the cake. Slice the cake into 14 equal wedges. Serve immediately or store in an airtight plastic container for up to 3 days in the refrigerator.
Chocolate Buttercream Frosting
  1. Add the butter, cream cheese, vanilla, and salt to a large mixing bowl. Using an electric mixer fitted with beaters, beat them on high speed until smooth.
  2. Add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar then the cocoa powder until combined.
  3. Add the milk and then beat on high speed until fluffy. Tightly wrap the frosting with plastic wrap until the cakes are cooled (do not refrigerate it before icing the cake). Makes 2 1/4 cups.

Notes

Makes 14 servings.
Per serving: 294 calories, 6g protein, 59g carbohydrates, 6g fat, 3g saturated fat, 11mg cholesterol, 4g fiber, 384mg sodium.
Reprinted from The Most Decadent Diet Ever! by Devin Alexander © 2008 by Devin Alexander, published by Broadway Books, a division of Random House Inc.

Want to make a big batch of the frosting on its own? Get the full recipe here.

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