Photo: Decadent Chocolate Cake Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By Foodlover1011
Roslyn, ny
on August 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very delicious. I made this for a party and it was a hit, everyone got seconds. I did not put the currents though, I also used a different Greek yogurt and it worked out fine. For the cardamom I sprinkled a little bit of it into it. I also used Hershey cocoa powder and it tasted just the same. I recamend that you use garadelli chocolate for the chocolate chunks.
By izzycat123
Durham, NC
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious, I do not know how this cake is healthy, it was too yummy. Will make again.
By mariasantos6
Deerfield Beach, FL
on March 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious!!!
I used regular dark coffee instead of the espresso, and also substituted dry cherries/ pomegranate for the currants, just because I love cherry/pomegranate!!!
Read all 18 reviews