Monday, August 29, 2016


This healthier version cake is moist and delicious. The recipe showed up one day in my mailbox and being a chocolate lover I knew it was a keeper.

3/4 cup plus 2 tablespoons whole-wheat pastry flour (Lighter than regular whole-wheat flour. I use white whole-wheat flour.)
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
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

Preheat oven to 350 degrees.
Spray a 9-inch round cake pan with nonstick cooking spray. Cut a round of waxed paper for the bottom of the pan.

Whisk the dry ingredients together in a large mixing bowl. Add the buttermilk, brown sugar, egg, oil, and vanilla extract. Beat on medium speed for 2 minutes. Add the hot coffee and beat until blended. Pour the batter, it will be thin, into the prepared pan and bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. 

Remove cake from oven and cool in pan for 10 minutes. Remove from pan, peel off waxed paper and allow cake to cool completely. Dust the top with the confectioners' sugar before slicing to serve.

Yield: 1 round 9-inch layer
Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.