Ingredients:
1/4 cup semi-sweet chocolate chips
2 tablespoons water
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 large eggs
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
1 1/3 cups icing sugar
1 cup smooth light ricotta cheese
2 ounces light cream cheese, softened
2 tablespoons unsweetened cocoa powder
icing sugar or 1 tablespoon flaked chocolate
Directions:
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.
Preheat oven to 350 F Spray two 9-inch round cake pans with cooking spray.
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.
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.
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.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.