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. (Ken Burris/EatingWell/TMS) |
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.
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
