- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 286.1
- Total Fat: 7.9 g
- Cholesterol: 17.0 mg
- Sodium: 198.6 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 4.6 g
- Protein: 6.9 g
Old-Fashioned Chocolate Fudge CakeSubmitted by: MARISACHURCHILL
IntroductionThis cake is similar to one I made on Top Chef that was also featured in Food & Wine magazine. In this version, Iíve cut the fat without sacrificing flavor. The secret? Greek yogurt! This cake normally contains an entire cup of oil, which is about 1,800 calories, compared to only 120 calories in a cup of Greek yogurt! This cake is similar to one I made on Top Chef that was also featured in Food & Wine magazine. In this version, Iíve cut the fat without sacrificing flavor. The secret? Greek yogurt! This cake normally contains an entire cup of oil, which is about 1,800 calories, compared to only 120 calories in a cup of Greek yogurt!
1 3/4 cups all-purpose flour, plus more for coating pans
1 1/2 cups granulated sugar
1 cup unsweetened cocoa, Dutch-processed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups low-fat buttermilk
1 cup plain Greek-style nonfat yogurt
4 egg whites, from large eggs or 3/4 cup liquid egg whites
1 tablespoon extra virgin olive oil
2/3 cup (loosely packed) finely grated beets
8 ounces (1 cup) reduced-fat cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
2 cups powdered sugar
6 tablespoons unsweetened cocoa, Dutch-processed
1/2 teaspoon pure vanilla extract
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a second large bowl, whisk the buttermilk, yogurt, egg whites and olive oil until the mixture is smooth. Stir in the beets. Create a well in the center of the flour mixture and pour in the contents of the bowl with the beets. Whisk until thoroughly combined.
Transfer the batter to the prepared pan and bake for about 40 minutes, until the cake is slightly domed in the center and a knife inserted in the center comes out clean. Transfer the pan to a wire rack to cool for 20 minutes, then run a knife around the edge and invert the cake directly onto the rack, about 1 hour longer to cool completely.
To make the frosting: Using a standing mixer and the paddle attachment, beat the cream cheese and butter on medium for about 1 minute, until the mixture is smooth. Sift in the sugar and cocoa and continue to mix, starting on low and increasing to medium as the sugar is incorporated, until the frosting is completely smooth. Add the vanilla and mix until it is incorporated.
Use an offset spatula to frost the top of the cake first, starting at the center and pushing the frosting out to the sides.
Cut the cake into wedges to serve.
Serving Size:†Makes 16 servings