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 recipe inventors' sons, not the famous boxer, they are still a knockout. This decadent dessert does have a number of components—the rich cupcakes, the fluffy filling, and the chocolate icing—but the end result is worth the time and effort it takes to make them. When beating the egg whites to make the filling, you can use an electric mixer set on medium speed to beat the whites until they stand straight up when the beaters are lifted out. This step creates a pillow-like texture that’s a tasty contrast to the rest of the cakes.

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp

Unsweetened cocoa powder

¼ cup(s)

Table salt

½ tsp

Reduced-calorie margarine

½ cup(s)

Sugar

½ cup(s), granulated

Regular liquid egg substitute

½ cup(s)

Fat free skim milk

1 cup(s)

White wine vinegar

1 Tbsp

Baking soda

1 tsp

Vanilla extract

1½ tsp

Egg white(s)

2 large

Sugar

½ cup(s), granulated

Water

2 Tbsp

Vanilla extract

1 tsp

Table salt

tsp

Reduced-calorie margarine

2 Tbsp

Unsweetened cocoa powder

2 Tbsp

Water

6 tsp, or as necessary

Vanilla extract

½ tsp

Powdered sugar (confectioner's)

1½ cup(s)

Instructions

  1. Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
  2. To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
  3. In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons 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 2/3 full. Bake until a wooden pick inserted in center 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 1/2 cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon 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 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon 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 botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves. Yields 1 cake per serving.