Tuesday, March 9, 2010

Healthier Chocolate Cake


Ingredients:

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (I used 1/2 cup cake flour [white flour sifted 3 times] plus 1/4 cup + 2T wheat flour, sifted together twice)
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk, (or 1/2 cup milk plus 1/2 T lemon juice)
  • 1/2 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
  • Confectioners' sugar, for dusting

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
  2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
  3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

12 servings    Active Time: 25 minutes    Total Time: 1 hour 5 minutes
Per serving: 139 calories; 3 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 2 g fiber; 212 mg sodium; 60 mg potassium.
 
*I averaged mine out at 105 calories a serving, by having it sliced into 16 pieces instead of 12.  

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