Decadent Chocolate Cake

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Cook: 50 min
  • Yield: 24 servings
  • Nutrition Info
Share This 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 low-fat (2 percent) Greek-style yogurt

1/2 cup 1 percent low-fat 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

  1. Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Mocha Chocolate Ice Box Cake
PREMIUM
10m Easy 99%
CLASS
Sugar Wafer Neapolitan Ice Cream Cake
PREMIUM
30m Easy 94%
CLASS
Mini Chocolate Cake
PREMIUM
Christina Lane

Mini Chocolate Cake

13m Easy 99%
CLASS
Flourless Chocolate Cake
PREMIUM
12m Easy 95%
CLASS