Ever hear that saying, “good things come to those who wait”? It’s an age-old saying that has at times been considered controversial, especially in today’s world of instant gratification. Google just launched a same-day delivery service so you can literally have that toy “right now.” But it would be wrong to blame today’s seemingly universal inability to wait on the current generation alone: people have been suffering from short attention spans and low patience levels since the dawn of time. Look at Romeo, who simply couldn’t wait another hour for his love Juliet to awaken from her false death before resolving to join her himself – imagine if he’d just let her siesta a few moments longer; they would both have lived long, happy lives together!
Dessert is one thing people have never liked to wait for. In ancient times, the first “ice cream” was invented when some king ordered his servants to go outside and gather ice deposited by a recent snowstorm, then infuse it with cream and serve it to his majesty at once. Surely the servants acted promptly, since they were under threat of beheading if they didn’t do as the impatient king wished. I characterize this king as impatient because why else would he insist upon eating ice cream in the dead of winter, rather than waiting for the summer when it would be warm enough that a cool treat would truly be welcome on the hot, parched lips? Clearly he had a royal problem with delaying gratification.
It is hard for some people to contemplate waiting months, or days, or even hours for a delicious ice cream treat, especially on a hot, dry day when every piercing ray of sunlight triggers another pang of intense craving for flavorful frozen sweetness dripping in a cool melty river down the grateful throat. Most people – at least in the booming urban area I call home – wouldn’t dream of hand-churning their own ice cream. They’d much rather drive to the supermarket and pick some up, even if this reduces their choice in the flavor and ingredients that go into that ice cream. Likewise, while many of us privileged American city-dwellers desperately crave ice cream cake on a hot day, most are more likely to order one online or buy one from the gleaming plastic case in the grocery store, rather than spend hours making cake layers from scratch, hand-crafting the cake into a layered masterpiece, and finally waiting all night for it to firm up in the freezer before frozen cake-y goodness reaches their lips.
While I understand the urgent need hot days impose on us to get our frozen treats right now this instant, I also assure you – even if you happen to be the most impatient foodie in the world – sometimes waiting is worth it. Especially when the extra time you put in to lovingly bake, layer and freeze a homemade cake results in a product so much better and healthier than what you’d find in the store. Make it with frozen yogurt. Make it low fat. Add a swirl of your favorite chocolate. Place it into deep freeze with a smile on your face, knowing that after eight or ten hours, when you can finally take that first bite, you’ll take it with the joy and pride of knowing that all the deliciousness tickling your taste buds is your own personal creation. Scrumptious vanilla frozen yogurt sandwiched between two thick layers of rich, moist, lower-fat and -calorie chocolate cake endowed with a subtle dark chocolate swirl. Now that is one homemade frozen dessert that’s worth the wait.
This recipe is basically amazing, but there are a few small things I would change. First, I used all-purpose flour because I was all out of whole wheat pastry, but I’m 99.999% certain it would work just as well with the latter. So try it out, and tell me how it goes!
Second, the frozen yogurt layer was pretty good, but a little thin. Maybe this could be remedied by making the cake in a smaller diameter pan, or making lots of little cakes using a muffin tin, or simply adding more frozen yogurt.
Thirdly, the chocolate swirl was a bit subtler than I’d hoped. I only used 1/4 of a chocolate bar, so if you want the chocolate swirl to really take center stage I’d say use 1/2 a bar or more. Otherwise, use 1/4 of the bar for just a moderate amount of dark chocolatey flair (the cake will still taste excellent either way.)
All right, you’ve been patient. So without further ado, here’s the recipe you’ve been waiting for!
Vanilla Chocolatey Swirl Frozen Yogurt Cake
layer cake based on One Bowl Chocolate Cake III Recipe from Allrecipes.com
for chocolate layer cake
- 1 cup Truvia Baking Blend
- 1-1/2 cups all purpose flour (I intended to use whole wheat pastry but we were all out. I’m sure the recipe would work just as well with whole wheat pastry if you want to use it; try it and tell me how it goes!)
- 1 cup unsweetened cocoa (I used Hershey’s)
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbs Lucerne brand egg substitute (substitute for 2 eggs)
- 2 tsp pure vanilla extract
- 4 oz Safeway Kitchens unsweetened applesauce
- 3/4 cup plain almond milk (I used brand
- 3/4 cup near-boiling water
- for chocolate swirl
- 1/4-1/2 bar of Endangered Species brand dark chocolate with 88% cocoa
for frozen yogurt layer
- 2 cups Stonyfield Organic brand Oikos nonfat Greek frozen yogurt, vanilla flavor
For layer cake: Preheat oven to 350 Fahrenheit. Generously spray two 9″ round pie pans with nonstick spray.
In a large bowl, combine the Truvia, flour, cocoa, baking powder, baking soda, and salt. Mix.
Add egg substitute, applesauce, almond milk, and vanilla. Using an electric mixer, beat for 30 seconds to one minute on medium speed. Add boiling water. Beat for another minute or so, until well blended.
Pour an equal amount of the batter into each of the two prepared pans.
For chocolate swirl: Chop up 1/4 to 1/2 the chocolate bar (depending on how subtle you want the chocolate swirl to be.) Melt in the microwave.
Use a spoon to swirl melted chocolate across the surface of the batter for one of the cake layers. This will become the top layer later.
Now, bake in 350 Fahrenheit oven for 20 minutes or until cake tester inserted into the center of a layer comes out clean. Cake will be very dark.
Now, make it into a fro-yo cake! Here’s how:
Let the finished cake layers cool for ten minutes. Then place in the fridge to cool for several hours. (I let it chill for eight hours.)
Measure out your 2 cups of fro-yo. Scoop on top of the non-swirled cake layer, using a spoon to spread as evenly as possible over the entire cake. Work relatively quickly so the frozen yogurt doesn’t melt (it will get a little soft, which makes it easier to work with, but don’t let it melt completely or that will just be a mess!)
Use a butter knife to cut around the edges of the top, “swirled” layer. Now carefully insert spatula and/or knife under cake, and quickly place it swirl-side-up on top of frozen yogurt layer.
Place cake in the freezer for several hours or overnight (I gave mine more than 12 hours to freeze.)
Is it 12 hours later? Whew, at last it’s time to enjoy the fruits of your labor:
When ready to eat cake, remove from freezer. Let thaw for about 10 minutes. Then use a sharp knife to cut slices. Let individual slices thaw for an additional few minutes before eating so you aren’t biting into a chunk of frozen chocolatey rock.
Yes, I know this recipe must look daunting, especially the bits with all the waiting. But trust me on this: when you finally take that first bite of soft, decadent chocolatey cake and scrumptious vanilla fro-yo with a hint of yogurt tang, you’ll know all that waiting paid off!
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