Chocolate Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)1/2 cup granulated sugar I used Splenda)1/3 cup unsweetened cocoa powder1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup nonfat buttermilk, (see Tip)1/2 cup packed light brown sugar1 large egg, lightly beaten2 tablespoons canola oil1 teaspoon vanilla extract1/2 cup hot strong black coffee
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)
Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’
sugar before slicing.
TIPS & NOTES
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Serving Size: Makes 8 or 12 slices (I like them big)
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.
Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)
Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’
sugar before slicing.
TIPS & NOTES
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Serving Size: Makes 8 or 12 slices (I like them big)
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 148.4
- Total Fat: 4.8 g
- Cholesterol: 23.1 mg
- Sodium: 320.0 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
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