Died-and-Went-to-Heaven Chocolate Cake
Source of Recipe
Eating Well magazine
Recipe Introduction
This recipe has gotten rave reviews at the Cooking Light board and I finally got around to trying. Everyone was right, it is delicious and I'm not even a big chocolate cake eater! No one will guess it's low-fat! I'm a little embarrased to say that there were only 8 of us when I served it and we almost finished off the whole cake! I did not use the icing recipe that came with the recipe. I used a chocolate glaze recipe from Cooking Light. I will also include it. I had a little bit left, so you could probably cut the recipe in half if you wanted OR it doesn't really NEED a glaze. I just like frostings and glazes. I also used Nestle's cocoa in the cake because I didn't have Dutch process cocoa. Don't let the coffee scare you off, because I couldn't even taste it and I used brewed coffee that was double strenth. I think it's used to intensify the chocolate taste. I also think you can bake it in other size pans, too (like 9x13, 2-9 inch, etc.). I think some of the women even cut back on the oil, but I was too nervous to do that.
List of Ingredients
1 3/4 cups all-purpose flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa (can use regular cocoa)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoons salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs -- lightly beaten
1/4 cup vegetable oil
2 teaspoon vanilla extract
1 cup hot strong black coffee
Icing: (or use chocolate glaze below)
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 Tablespoon buttermilk -- (1 to 2)
Recipe
Preheat oven to 350.
Lightly grease a 12-cup Bundt pan or coat with cooking spray. Dust with flour (I used cocoa) and shake out excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, brown sugar, eggs, oil, and vanilla; beat with electric mixer on medium for 2 minutes.
Whisk in hot coffee until completely incorporated. The batter will be very thin.
Pour the batter into the prepared pan.
Bake 35-40 minutes or until cake tester comes out clean. (I baked for about 40-41 minutes, until it sprang back when touched lightly with my finger tip).
Cool in pan on a rack for ten minutes; remove from the pan and let cool completely. (After it cooled for 10 minutes, I took a butter knife and ran it down the sides to loosen the cake)
To make icing:
In a small bowl, whisk together confectioners' sugar, vanilla, and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
16 servings
222 calories per serving:
3 g protein
4 g fat
43 g carb
247 mg sodium
27 mg cholesterol
Chocolate Glaze:
2 cups sifted powdered sugar
6 T. unsweetened cocoa
1/4 cup skim milk (I used 2 %)
2 T. butter
1 t. vanilla
Combine sugar and cocoa in a medium bowl. Combine milk and butter in a 1 cup glass measure (I would use a 2 cup measure because mine boiled over in the microwave!). Microwave at high 1 minute. Add milk mixture and vanilla to sugar mixture, stirring with a wire whisk until blended.
yield: 1 cup
serving size: 1 T. (82 calories, 1.7 grams fat)
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