Brownie Fudge Layer Cake ( Light)

Delicious, light and easy! Can't wait to bake it again! A recipe from R. Reisman.

• Ready In: 30 mins
• Serves: 14
• Yields: 1 cake

Ingredients

• Cake

• 1⁄4 cup  semi-sweet chocolate chips
• 2  tablespoons water
• 1  cup granulated sugar
• 1⁄2 cup  unsweetened cocoa powder
• 1  large egg
• 2  large  egg whites
• 3⁄4 cup low-fat sour cream
• 1⁄2 cup golden syrup
• 1⁄4 cup  vegetable oil
• 2  teaspoons vanilla
• 1 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder

• Icing

• 1 1⁄3 cups icing sugar
• 1  cup  smooth light ricotta cheese
• 2  ounces light cream cheese, softened
• 2  tablespoons  unsweetened cocoa powder

• Garnish

•  icing sugar or 1  tablespoon  flaked chocolate

Directions

1. To make icing: In a small food processor or in a bowl and using a whisk or an electric mixer, beat all icing ingredients until smooth. Chill while preparing cakes.
2. Preheat oven to 350°F Spray two 9-inch round cake pans with cooking spray.
3. To make cake: In a small microwave-safe bowl, heat chocolate chips and water on High in the microwave for 30 seconds or just until chips begin to melt. Stir until smooth. In a large bowl and using a whisk or an electric mixer, beat together chocolate mixture, sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, and vanilla. In another bowl, stir together flour and baking powder.With a wooden spoon, stir flour mixture into chocolate mixture just until combined. Divide between prepared pans.
4. Bake in centre of oven for 15 to 20 minutes or until a tester inserted in centre of cake comes out clean. Cool in pans for 10 minutes on a wire rack. Invert cakes onto a wire rack to cool completely.
5. Place one cake on a serving platter. Spread some icing over top. Top with remaining cake; spread icing over top and side of cake. Sprinkle with icing sugar or flaked chocolate.