Decadent Chocolate Cake

Total Time:
1 hr 15 min
25 min
50 min

24 servings

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cardamom
  • 3/4 teaspoon fine salt
  • 2/3 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon instant espresso powder
  • 1/2 cup boiling water
  • 1 tablespoon vanilla extract
  • 1 cup lowfat (2 percent) Greek-style yogurt
  • 1/2 cup 1 percent lowfat milk
  • 1/3 cup canola oil
  • 1 large egg
  • 1 large egg white
  • 1/3 cup currants, soaked in hot water for 1 minute, drained
  • 1/2 cup chopped semisweet or bittersweet chocolate
  • Confectioners' sugar for dusting
  • Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.

  • Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.

  • Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.

  • Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Nutritional analysis per serving: 1 slice. Calories 180, Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 1 g); Protein 3.5 g; Carb 29 g; Fiber 1 g; Cholesterol 12 mg; Sodium 180 mg

  • Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

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