Chocolate Bliss Marble Cake Recipe
- 5 egg whites
- 1/4 cup baking cocoa
- 1/4 cup hot water
- 1 cup sugar, divided
- 1 cup fat-free milk
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups reduced-fat whipped topping
- 4 ounces semisweet chocolate, chopped
- 1-1/2 cups fresh raspberries
- 1. Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.
- 2. In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.
- 3. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.
- 4. Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl.
- 5. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 6. For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
- 7. Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Yield: 16 servings.
1 slice: 215 calories, 6g fat (2g saturated fat), 0 cholesterol, 172mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.
Reviews for Chocolate Bliss Marble Cake
"cake was very dense and not sweet enough. Icing was a disaster but my fault since I didn't follow the directions:)"
"Have not made yet. I've read all 18 reviews and this is my take. I love cake and need to watch my fat intake. When I get a chance I will try this, paying close attention to the egg whites and use applesauce for the oil. In this house I'm the only one who likes frosting so I'll leave that off . If it seems too thick before adding the whites I'll add more milk, one tablespoon at a time. And Grandma832, if you see this I hope you give it a try adding in my suggestions. Sometimes, like a child, it takes a village."
"The only thing worse than this cake recipe is the recipe for the icing. The cake was not sweet enough and the texture so dense it tasted like a stale terd. This cake may be better used as a pretty decoration..just make sure you don't allow your guests to eat it."
"Very moist ..... great taste!"
"I read the reviews and saw the ups and downs. So, I made sure the egg whites were at room temp, and everything was exactly like the recipie. It looked too small in the pan, but when it tested done, I took it out. Way too packed.......but I did the frosting anyway. But, then I took a step back, looked at it and couldn't make myself serve it at a dinner. It's deep 6 in the bottom of my trash can!"
"It was very tasty, however it was a litle heavy. But my husband loved it and since we are both watching our sugar and weight I was more than satisfied with it. I didn't top with the chocolate since with only the two of us and we limit ourselves to one piece a day I felt it might get sticky. I just added low fat whipped topping as we ate each piece."
"I didn't have any whipped topping so I just used whipping cream. The cake turned out very nice. Also, it wasn't too sweet."
"Wow, I'm not sure what the negative reviews are about--This cake was devoured by my whole family. I didn't have the Cool Whip so I just used powdered sugar, still very, very good."
"This was easy to make - I just wish I had some fresh raspberries (carefully thawed some frozen ones)."
"Wow this cake was to easy to make and the family loved it alot. Yes the batter was thick until i added the egg whites and i didnt have a portion problem, and it wasnt crumbly. I would say it turned out perfect. We were out of season for raspberries and i did top it with a little cool whip over the ganache. This was a trial. Im going to love making it next week for a Christmas party:)"
"batter was too dry, and therefore lumpy. not sure what i did wrong. looks marbel-y and pretty though! couldn't bring myself to even try it due to the lumps."
"I am not sure what I did wrong, but the batter was REAL thick. It was real hard to fold the egg whites into such a thick batter. When I took out 2 cups of batter to add the chocolate, it did not leave enough yellow batter to work with. I ended up using 1 1/4 cup for the chocolate mixture. It did not rise much. Looks real dense & heavy. To be fair, I have not yet tasted it so I am giving 3 stars. Please provide feedback on what I may have done wrong."
"Hey Grandma832...what's to translate or transpose here?!?! It is called a "PRINT" key, very easy to follow! The cake is a basic low fat sponge cake...and looks delicious! Thanks for sharing the recipe with the rest of us!"
"Excellent little cake! Fizzy, you go! I've also lost 50 pounds in the last 12 months, by changing to healthier eating habits, but I fear I still need both knees replaced :( Oh well, I still have between 30 and 40 pounds to go, so I guess time will tell. Grandma, do you have a printer? These recipes are not difficult to print off...or write out by hand, for that matter. And yes, in my opinion, this cake is well worth making. Also, I notice that sometimes people will praise a recipe but entirely forget to rate it with stars. Please don't forget your stars! I for one often look to see how many a recipe rates before checking it out. ;-] Happy holidays, everyone!"
"fizzy, i will give you 5 Stars. One for every 10 pounds you lost, you go girl. This cake i will dedicate to you."
"I rated this 5 stars but lost 3 of them. No fair!"
"I haven't tried this yet but it looks easys to follow and I love chocolate and red raspberries. I have however been following Jorge Cruise's Belly Fat Cure diet so have been looking for recipes to adapt. I think this would adapt quite easily. I would use about 2/3 cup Truvia for the 3/4 cup sugar, unsweetened Almond Breeze for the milk, we only use olive oil, and I would melt 2 squares of uinsweetened cocoa in about 1/4 cup heavy whipping cream and sweeten to taste with Truvia. Truvia would lower the carbs. I will try it! Oh, I've lost over 50 pounds so far on this diet and my knees quit hurting. May not need knee replacement."
"This cake is delicious and easy to make.Grandma, you don't have to be computer savvy to simply follow the directions that are so kindly given and shared. I'm 70 years old and had no problem following the step by step directions. If you don't think it's not worth your time to do it, well then DONT! Let's be a little kinder to those who take the time out to share these recipes with others. If your not capable to say something nice, don't say nothing at all, we don't want to read about your negative disposition before you even attempted to try it. By the way, this cake makes a great presentation for the Christmas table, enjoy, Happy Holidays."
"Not everyone is computer savvy enough to translate or transpose this recipe. I'd like to know if it's worth the time and effort for all that !"
"It was my turn to provide dessert for my volunteer group "brown bag" lunch. It was a hit. Some asked for seconds! Laura, Walnut Creek, CA"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.