Chocolate cake! I made this for a dinner party a few weeks ago. I followed this recipe on The Kitchen Sink. It looks very pretty, doesn’t it? It smelled lovely as well. Will I make it again? No. We ate it in the evening after baking it in the morning. and it was somewhat dry and maybe a little boring… But I don’t know, maybe it just needed some ice cream or whipped cream. It certainly didn’t taste bad!
- Cooking spray
- 3/4 C. whole-wheat pastry flour
- 1/2 C. all-purpose flour
- 1/2 C. Dutch processed cocoa
- 1/4 t. salt
- 1 t. baking soda
- 1 t. baking powder
- 2 T. butter, melted
- 2 T. canola oil
- 2 eggs
- 2 egg whites
- 1 1/2 C. lowfat yogurt
- 2 t. vanilla extract
- 3/4 C. granulated sugar
- 1 T. espresso powder, dissolved in 1 tablespoon of hot water
- 2 ounces good-quality dark chocolate
- 1 T. powdered sugar, optional
“Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and set aside.
Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 60 to 90 seconds; do so in 30 second intervals, stirring between intervals and stopping when it’s melted and smooth. Fold chocolate into batter.
Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 35 to 40 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack, in the pan. Place the wrack, upside down, on the top of the pan (the open end) and carefully invert the cake onto the wrack.
Dust with powdered sugar, if desired.”
Notes: As I said, it was fine, but I won’t make it again.
Servings: 10-12 servings