Super Moist Chocolate Cake with Chocolate-Cinnamon Topping

To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate[ syrup, if desired.]

Total Time:
1 hr 35 min
Prep:
45 min
Cook:
50 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • For Cake:
  • 1 large zucchini, finely grated (about 2 cups)
  • 1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 2 large egg whites
  • 3/4 cup plain nonfat yogurt
  • 3/4 cup applesauce
  • For Mousse:
  • 1 (12-ounce) package soft silken tofu
  • 1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
  • 1 teaspoon ground cinnamon
  • 1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
  • Garnish: Chocolate sauce, confectioner's sugar, cocoa powder
Directions
  • Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

  • FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

  • Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

  • FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

  • To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.


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    This recipe is featured in:

    Ultimate Baking Guide