Lower Calorie Cream Filled Chocolate Cakes
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Lower Calorie Cream Filled Chocolate CakesFood Swap Expert, Joy Bauer, Shares A 140 Calorie Version
Death by chocolate . . . or vanilla . . . or mint chocolate chip . . . or apple pie . . . or cheesecake. Pick your poison, because really, no matter which indulgence you choose, you’re in for it, right?
My book From Junk Food To Joy Food shows that does not need to be the case.
See Joy create an amazingly delicious 180 calorie Banana Split on The Today Show
As a lover of sweets myself, I spent a lot of time developing the perfect skinny recipes that didn’t leave me filled with regret. Dessert is my favorite food group, which means every one of my recipes is packed with flavor, but not packed with calories. You’re welcome.
But you can still enjoy a taste of the good old days with my better-for-you snack cakes, which taste . . . heavenly, of course.
You may recognize this treat as the childhood classic with the devilish name. Each chocolate-whipped cream memory comes with a 180-calorie price tag, more than 4 teaspoons of added sugar, and a not-so-angelic ingredient list including high fructose corn syrup, refined flour, and partially hydrogenated oil, which is code for damaging trans-fat.
CREAM-FILLED CHOCOLATE CAKES
makes 10 servings
On a mission to create a lightened-up version of this nostalgic treat, I sandwiched airy whipped cream between two irresistible chocolaty cakes made with wholesome ingredients (and some TLC). For just 140 calories, my homemade version delivers sweet satisfaction without any guilt.
Word of caution: squirt the whipped cream and add the top half right before serving, or they’ll flatten out.
1½ cups white whole-wheat flour or whole-wheat pastry flour
½ teaspoon kosher salt or coarse sea salt
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons unsweetened cocoa powder
¾ cup unsweetened applesauce
¾ cup skim milk
½ cup sugar
3 egg whites
1 teaspoon vanilla extract
Canned whipped topping
Preheat the oven to 325°F. Prepare 4 standard loaf pans with nonstick oil spray.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cocoa powder. In a separate medium bowl, whisk together the applesauce, milk, sugar, egg whites, and vanilla. Add the wet ingredients to the dry ingredients and fold the batter until just combined.
Pour a very small layer of batter evenly into each of the 4 prepared pans and bake for 15 to 18 minutes,
or until a toothpick inserted into the center of the loaf comes out clean.
Allow the cakes to cool for at least 30 minutes in the pans. Cut each cake into 5 pieces, crosswise, creating mini chocolate cakes. Carefully remove each and place it on a platter or plate. Squirt the whipped cream (about 2 tablespoons’ worth) along the top of 1 chocolate cake strip and gently top with another. Repeat with the remaining cakes or save and store them in the fridge or freezer and enjoy at another time.
Nutrition information PER SERVING
140 calories • 5 g protein • 2 g total fat (1 g unsaturated, 1 g saturated) • 0 mg cholesterol • 28 g carbs • 2.5 g fiber • 13.5 g total sugar (3 g natural, 10.5 g added) • 290 mg sodium
Featuring more than 120 recipes and oodles of gorgeous photos, From Junk Food to Joy Food by best-selling author Joy Bauer, has you covered from sun up to late night: breakfasts, dips, soups, sides, suppers, pizzas, pastas, desserts, mocktails, and more. Don’t deny yourself the flavors you love—learn to make them with joy!