Nutrition Facts

Serving Size1/12 of cake
Calories from Fat20
Total Fat3 g
Saturated Fat1 g
Cholesterol0 mg
Sodium120 mg
Total Carbohydrate45 g
Dietary Fiber6 g
Sugars29 g
Proteins4 g
Vitamin A2% DV
Vitamin C25% DV
Calcium4% DV
Iron8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time2 hours

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Unsweetened cocoa½ cup + 2 teaspoons
All-purpose flour1 cup
Baking soda½ teaspoon
Salt¼ teaspoon
Granulated sugar1¼ cups
Fat-free milk1 cup
Unsweetened chocolate, melted1 ounce
Vanilla extract1½ teaspoons
Large egg whites
Seedless raspberry jam¼ cup
Confectionary sugar1 tablespoon
Fresh raspberries3 pints
  1. Directions
  2. Heat oven to 350°F.
  3. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons of cocoa.
  4. Sift flour, baking soda, and salt into a large bowl.
  5. Combine milk and remaining ½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes until mixture thickens.
  6. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended.
  7. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining ¼ cup granulated sugar.
  8. Gradually increase speed to medium-high, and beat to stiff peaks. Gently fold one-third of egg whites into chocolate mixture with a rubber spatula. Then fold in remaining whites just until smooth.
  9. Pour batter into prepared pan.
  10. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.
  11. Cool on a wire rack 15 minutes.
  12. Invert cake onto a plate. Invert again onto wire rack and cool completely.
  13. Split cake into two layers. Remove top layer. Place bottom layer on serving plate.
  14. Spread jam over bottom layer; place top layer over jam, cut side down.
  15. Garnish with ½ cup fresh raspberries per serving.
  16. Sift with confectioners’ sugar over top.