Photo of Joe Louis Chocolate Cakes by WW

Joe Louis Chocolate Cakes

12
12
12
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
45 min
Cook
30 min
Serves
12
Difficulty
Difficult
Even though these moist chocolate cakes were named for the inventor’s sons, not the famous boxer, they're still a knockout.

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp(s)

Unsweetened cocoa powder

¼ cup(s)

Table salt

½ tsp(s)

Reduced-calorie margarine

½ cup(s)

Sugar

½ cup(s), granulated

Regular liquid egg substitute

½ cup(s)

Skim milk

1 cup(s)

White wine vinegar

1 tbsp(s)

Baking soda

1 tsp(s)

Vanilla extract

1½ tsp(s)

Egg white(s)

2 large

Sugar

½ cup(s), granulated

Water

2 tbsp(s)

Vanilla extract

1 tsp(s)

Table salt

tsp(s)

Reduced-calorie margarine

2 tbsp(s)

Unsweetened cocoa powder

2 tbsp(s)

Water

2 tbsp(s), or as necessary

Vanilla extract

½ tsp(s)

Powdered sugar (icing sugar)

1½ cup(s)

Instructions

  1. Preheat oven to 175°C (350°F). Coat a 12-cup muffin pan with cooking spray.
  2. To make cakes, sift together flour, baking powder, 60 ml (¼ cup) of cocoa powder and 2 ml (½ tsp) of salt in a medium bowl; set aside.
  3. In a large mixing bowl, beat together 125 ml (½ cup) reduced-calorie margarine and 125 ml (½ cup) of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 7 ml (1½ tsp) of vanilla extract.
  4. Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about ⅔ full. Bake until a wooden pick inserted in centre of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
  5. Meanwhile, to make filling, combine egg whites, remaining 125 ml (½ cup) of granulated sugar, 30 ml (2 Tbsp) of water, 5 ml (1 tsp) of vanilla extract and remaining 0.5 ml (⅛ tsp) of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
  6. To make icing, combine remaining 30 ml (2 Tbsp) each of margarine and cocoa, and remaining 2 ml (½ tsp) of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.
  7. Slice cakes in half horizontally. Spread each bottom half with 22 ml (1½ Tbsp) of vanilla filling. Frost top halves with 15 to 20 ml (1 to 1¼ Tbsp) of icing and place on top of bottom halves. Yields 1 cake per serving.