Old-Fashioned Chocolate Fudge Cake
- Number of Servings: 16
Ingredients
Cake1 3/4 cups all-purpose flour, plus more for coating pans1 1/2 cups granulated sugar1 cup unsweetened cocoa, Dutch-processed1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon fine sea salt1 1/4 cups low-fat buttermilk1 cup plain Greek-style nonfat yogurt4 egg whites, from large eggs or 3/4 cup liquid egg whites1 tablespoon extra virgin olive oil2/3 cup (loosely packed) finely grated beetsFrosting8 ounces (1 cup) reduced-fat cream cheese, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature2 cups powdered sugar6 tablespoons unsweetened cocoa, Dutch-processed1/2 teaspoon pure vanilla extract
To make the cake: Preheat the oven to 350°F. Coat a 10-inch round cake pan with pan spray or oil.
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
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
Nutritional Info 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
Member Reviews
-
PATTICAT13
Can a sugar substitute be used? - 11/20/14
Reply from MARISACHURCHILL (2/26/15)
If you want you can use Truvia Baking Blend. It's a blend of 75% stevia and 25% sugar. You can't use 100% stevia. I suggest you use a natural sweetener, not aspartame.
-
SPWITHSPIRIT
is this a 9" one layer cake? for 16 slices? Seems like very small slices for almost 300 cals per piece....is that correct? - 2/26/15
Reply from MARISACHURCHILL (2/26/15)
You can bake the cake as either one layer 10" or a two layer 9" cake. The 10 " will be a large cake wedge the 9" will be thinner cake layers with a bit of frosting in the middle too. Hope this clarifies it! :)