Cream-filled chocolate cakes
1 hr 35 min
One bite of these moist, chocolaty cakes will fill you with nostalgia for Hostess Ding Dongs—but you can enjoy them for far fewer Points. Our recipe starts with a light sheet cake that we cut out into rounds, hollow out, and fill with light whipped topping before glazing with a glossy ganache made from chocolate chips and water instead of heavy cream.
Unsweetened cocoa powder
Monk fruit sweetener with erythritol
Plain fat free Greek yogurt
1 large egg(s)
Lite whipped topping
Lily's Dark chocolate premium baking chips
4 oz, (2/3 cup) or other similar product
- Preheat the oven to 325°F. Line an 11 x 7–inch baking dish with parchment paper, allowing the excess to extend over the sides of the dish.
- In a large bowl, whisk together the flour, cocoa, and salt. In a medium bowl, whisk together the monk fruit sweetener, yogurt, oil, vanilla, egg, and ⅓ cup water. Add the yogurt mixture to the flour mixture and whisk until smooth. Pour the batter into the prepared pan and spread into an even layer. Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool in the dish for 5 minutes, then transfer (using the parchment paper) to a wire rack to cool completely.
- Using a biscuit or cookie cutter, cut the cake into 6 (3-inch) circles. Using a paring knife and a spoon, cut out the middle of each cake circle and scoop out some of the cake to make a well in the center (reserve the trimmings). Spoon 1 tbsp of the whipped topping into each cake. Trim the cake trimmings and top each cake with a piece to smooth the top.
- In a small microwave-safe bowl, combine the chocolate chips and 3 tbsp water. Microwave on High until melted, about 1 minute, stopping every 20 seconds to stir. Stir until the chocolate is completely smooth. Spread the chocolate mixture evenly over the cakes, allowing any excess to drip down the edges. Refrigerate until the chocolate is set, about 15 minutes.
- Serving size: 1 cake