Choco-Mint Layer Cake (Guilt Free-No Fat)

This Choco-Mint Layer Cake is a delightful twist on classic desserts, featuring a fluffy, fat-free chocolate angel food cake base infused with subtle peppermint notes. The cake is incredibly light and airy, providing a perfect contrast to the rich, glossy Swiss meringue icing that crowns it. Made without butter or heavy cream, this dessert offers a guilt-free indulgence that doesn't compromise on flavor. The combination of deep cocoa and refreshing mint creates a sophisticated taste profile, perfect for holiday gatherings or summer picnics. Garnished with candied mint leaves or violets, it is as visually stunning as it is delicious, making it a memorable centerpiece for any celebration.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 2704.1

Dietary: Gluten-free, Vegetarian

Description

This Choco-Mint Layer Cake is a delightful twist on classic desserts, featuring a fluffy, fat-free chocolate angel food cake base infused with subtle peppermint notes. The cake is incredibly light and airy, providing a perfect contrast to the rich, glossy Swiss meringue icing that crowns it. Made without butter or heavy cream, this dessert offers a guilt-free indulgence that doesn't compromise on flavor. The combination of deep cocoa and refreshing mint creates a sophisticated taste profile, perfect for holiday gatherings or summer picnics. Garnished with candied mint leaves or violets, it is as visually stunning as it is delicious, making it a memorable centerpiece for any celebration.

Ingredients

1 package ANGEL FOOD CAKE MIX (14.5oz)
3/4 cup UNSWEETENED COCOA POWDER
2 1/4 cup SUGAR
1/2 teaspoon CREAM OF TARTAR
1/4 teaspoon PEPPERMINT EXTRACT
1 1/2 teaspoon SALT
3 ea EGG WHITES
2 dr GREEN FOOD COLORING
1 ea CANDIED MINT LEAVES, VIOLETS

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Combine the angel food cake mix and cocoa powder in a large bowl according to package instructions.
3
Spray a 17 1/2" x 11 3/4" baking pan with non-stick spray.
4
Line the pan with two layers of waxed paper, ensuring the paper extends over the sides to act as handles.
5
Pour the cake batter into the prepared pan and spread evenly with a spatula.
6
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7
Remove from oven and let the cake cool completely in the pan.
8
While the cake bakes, prepare the icing by combining sugar, cream of tartar, peppermint extract, salt, egg whites, and 3/4 cup water in the top of a large double boiler.
9
Beat the mixture for about 1 minute before placing it over boiling water.
10
Beat the mixture over boiling water on high speed for 7 to 10 minutes, or until soft peaks form.
11
Remove from heat and transfer the mixture to a large bowl.
12
Beat on high speed for 3 to 4 minutes until stiff peaks form and the mixture is thick enough to spread.
13
Once the cake is completely cool, turn it out onto a flat, clean surface.
14
Carefully remove and discard the waxed paper liner.
15
Trim the uneven edges from the cake using a long serrated knife.
16
Cut the cake into three equal-sized layers, approximately 11" x 5.5" each.
17
Spread a layer of the mint meringue icing between each cake layer and frost the top and sides.
18
Garnish with candied mint leaves or violets and serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 2704.1kcal

% Daily Value *
Total Fat 26.1g41%
Saturated Fat 12.7g64%
Cholesterol 0.0mg0%
Sodium 29794.5mg1242%
Total Carbohydrate 654.8g219%
Dietary Fiber 62.9g252%
Sugars 545.4g
Protein 72.1g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, mint, cake, peppermint, angel food, meringue, fat free, dessert, baking, cocoa, layer cake, light, airy, holiday, christmas, icing, egg whites, guilt free, homemade, refreshing

Read it online: https://www.chefs-mate.com/recipe/choco-mint-layer-cake-guilt-free-no-fat/