Have you ever eaten something that you know is so incredibly yummy that you could almost gain 10 pounds just by looking at it? Maybe it’s a dessert at your restaurant or maybe it’s something covered in ooey gooey melted cheese. It’s pretty incredible how food can be that way.
I’m going to lie, sometimes I feel that way about Big Macs. We all have our cryptonite foods. But I am here to tell you that you can have those things every now and then. There is absolutely nothing wrong with giving in once in a blue moon. After all, life is too short to be healthy all the time.
This is one of those moments. Be bad.
Be real bad.
Forgive me and my dark picture here. I started these at night and there was not good lighting.
It starts with some surprisingly healthy thin chocolate cakes. 2 8-inch rounds to be exact. Then you cut little circles out like so to create the top and bottom of your cakes.
You should end up with 14 of these little round cakes. Kind of an odd number, but that just means that you absolutely have to eat the odd one to even them out….
The easiest way to make these is to then freeze the little rounds so that they don’t get all crumby when you’re working with them.
Then you take them out and whip up the cream cheese filling that is ah-maz-ing. Slap some on one round then top it with another round cake. They are beginning to take shape! These alone would make incredible dessert sandwiches, but believe me….you don’t want to pass on the chocolate ganache.
I found it easiest to freeze them again before covering them in the chocolate ganache.
After freezing them another little while, it’s time to create the ganache and then cover each of those incredible chocolate-y cakes in even more chocolate-y goodness.
Oh.
My.
Word.
The ganache gives it such an insanely delicious coating and the inside is creamy and cream-cheesey. You will be glad that this recipe only makes 7 of them. I topped mine with leftover filling which added a really creamy touch. And extra chocolate chips can’t hurt either. Why not?
Chocolate cakes filled with a whipped cream cheese mixture and coated in an incredible chocolate ganache make for a wonderful splurge dessert.
Ingredients
- 1 3/4 cup Oats
- 3 Egg whites
- 3/4 cup Unsweetened cocoa
- 1/2 cup Unsweetened applesauce
- 1 tsp Vanilla extract
- 1/2 cup Plain nonfat yogurt
- 1/2 tsp Cream of tartar
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Hot water
- 1 cup Splenda (or sugar if you're being bad)
- 1 Cup Heavy Whipping Cream
- 1/2 C. Powdered Sugar
- 1/2 Block Low-fat Cream Cheese, softened
- 1/2 C. Heavy Whipping Cream
- 6 oz (half bag) Semi-Sweet Chocolate Chips
Method
- Preheat oven to 350 degrees.
- Place all ingredients in a food processor or blender and process until smooth.
- Pour into two greased 8 in cake pans and bake for 12 minutes.
- Cool completely.
- Using a 2 and 1/2 inch biscuit or cookie cutter, cut into rounds and freeze.
- Meanwhile whip the heavy whipping cream until stiff peaks form. Add the powdered sugar and cream cheese and whip well.
- Remove cake rounds from freezer.
- Place a generous spoonful of cream cheese filling on 7 of the rounds and top with second cake. Make sure to even the edges. Place back in the freezer for 30 minute to an hour.
- In a small sauce pan, place heavy whipping cream and bring to a boil.
- Pour the cream over the chocolate chips in a bowl and stir until smooth.
- Remove cakes from freezer.
- Using a pastry brush or basting brush, evenly brush ganache all over the cakes.
- Set aside to harden and store cakes in the refrigerator.
Notes
Size of your cakes may depend on what size cookie or biscuit cutters that you have. 2 and 1/2 is just the size that I had.
Brownie mix might also make a nice cake mixture to use for these if you don't have the ingredients for the healthier cake version. My husband said that the chocolate cake was just alright by itself but with everything else that it was amazing!
If you don't have a pastry or basting brush, use whatever you have that might create an even ganache coat.
Chocolate cake recipe adapted from Dashing Dish.
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