In some homes, chocolate cake may not be a traditional Thanksgiving dessert but in my home, chocolate is always a welcome addition.  I came across this recipe for Triple-Chocolate Cake in Cooking Light Magazine last month and knew right away I’d be making it for Turkey Day.  This cake has cocoa, bittersweet chocolate, and milk chocolate and yes…it’s chocolatey!  The cake is made with egg whites instead of whole eggs and the middle layer of filling is made with whipped topping so the overall cake is light and moist.  The top glaze of bittersweet chocolate and cocoa is the richest of all layers but it doesn’t overpower this delicious cake.  I plan on saving a little bit of room after dinner tomorrow and sitting down with small plate of this cake and a little glass of milk.  I’ll be honest, this might even be my breakfast on Friday.  😉

The cake ingredients:

Combine boiling water, cocoa, and bittersweet chocolate in a bowl and mix until chocolate has melted.  Cool to room temperature.

In a large mixing bowl, beat together sugar, butter, and vanilla.  

Beat in egg whites one at a time, mixing thoroughly.  Add in sour cream and beat well.

In a smaller bowl, combine cake flour, baking soda, baking flour, and salt.  Alternate adding flour mixture and chocolate mixture into sugar mixture.

Pour batter evenly into two cake pans sprayed with non-stick spray and lined with wax paper.  Bake at 350°F for 30 minutes.  Cool on wire racks.

The filling ingredients:

In a small saucepan, combine milk, sugar, and cornstarch.  Bring to a boil, stirring constantly, and cook for one minute.  Remove from heat and add chopped milk chocolate.  Stir until chocolate is melted.  Cover and cool.

Once the milk chocolate mixture has cooled, fold in the whipped topping.

The glaze ingredients:

In a small saucepan, combine powdered sugar, milk, cocoa, instant espresso, butter, and a dash of salt.  Cook for two minutes, stirring constantly.

Remove the cooled cake from the pans.  Top one layer of cake with the filling and spread, leaving a small border.

Carefully place the other layer on top of the filling.

Pour the warm chocolate glaze over the top of the cake, spreading to cover the top.  Let glaze drip over the edges if necessary.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine