The name says it all. This is one of my favorite cake recipes to whip up for guests. Why? The easy-to-make dessert is dark, moist, rich — and only dirties one bowl. It's not quite as easy as boxed cake mixes, but those often contain trans fats.
People are always pleasantly surprised to learn the cake contains a mere 139 calories per serving. The secret lies in the ingredients: canola oil and whole-wheat flour. Cocoa powder delivers rich chocolate flavor without adding too many calories, and nonfat buttermilk keeps it moist without adding tons of fat.
Another plus: It takes only 25 minutes to prepare (a fairly quick dessert for such fabulous flavor) and it bakes for just half an hour.
Died and went to heaven chocolate cake
Prep: 25 minutes
Bake: 30 minutes
Servings: 12
Ingredients:
3/4 cup plus 2 tablespoons whole-wheat pastry flour, see note below
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk, see note below
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla
1/2 cup hot strong black coffee
Confectioners' sugar
1. Heat oven to 350 degrees. 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, 2 minutes. Add coffee; beat to blend. (The batter will be quite thin.) Pour into the prepared pan.
3. Bake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack, 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
Nutrition information:
Per serving: 139 calories, 3 g fat, 0 g saturated fat, 18 mg cholesterol, 27 g carbohydrates, 2 g protein, 212 mg sodium, 2 g fiber.
EatingWell is a magazine and website devoted to healthy eating eatingwell.com.
Distributed by Tribune Media Services
People are always pleasantly surprised to learn the cake contains a mere 139 calories per serving. The secret lies in the ingredients: canola oil and whole-wheat flour. Cocoa powder delivers rich chocolate flavor without adding too many calories, and nonfat buttermilk keeps it moist without adding tons of fat.
Died and went to heaven chocolate cake
Prep: 25 minutes
Bake: 30 minutes
Servings: 12
Ingredients:
3/4 cup plus 2 tablespoons whole-wheat pastry flour, see note below
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk, see note below
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla
1/2 cup hot strong black coffee
Confectioners' sugar
1. Heat oven to 350 degrees. 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, 2 minutes. Add coffee; beat to blend. (The batter will be quite thin.) Pour into the prepared pan.
3. Bake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack, 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
Nutrition information:
Per serving: 139 calories, 3 g fat, 0 g saturated fat, 18 mg cholesterol, 27 g carbohydrates, 2 g protein, 212 mg sodium, 2 g fiber.
EatingWell is a magazine and website devoted to healthy eating eatingwell.com.
Distributed by Tribune Media Services
