One - Egg Mocha Fudge Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 604.9
- Total Fat: 28.5 g
- Cholesterol: 39.2 mg
- Sodium: 79.9 mg
- Total Carbs: 92.6 g
- Dietary Fiber: 5.7 g
- Protein: 5.5 g
View full nutritional breakdown of One - Egg Mocha Fudge Cake calories by ingredient
Introduction
At home I have to limit the mnumber of eggs I use in my "random" baking - this is a great moist cake with wallops of chocolate and coffee flavour, only using one egg for 2 layers! The frosting is a sure winner too, and the combination is sublime! At home I have to limit the mnumber of eggs I use in my "random" baking - this is a great moist cake with wallops of chocolate and coffee flavour, only using one egg for 2 layers! The frosting is a sure winner too, and the combination is sublime!Number of Servings: 12
Ingredients
-
2/3 cup vegetable oil
1 oz bittersweet chocolate
2/3 cup light brown sugar
2 1/4 cups whole wheat pastry flour
3/4 cup granulated sugar
1/3 cup cocoa
1 tbsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant espresso powder
1 cup low-fat buttermilk
1 cup cold espresso
1 large egg
1 tbsp vanilla
---Frosting---
2 tbsp cold espresso
1/4 cup evaporated milk
4 cups powdered sugar
3/4 cup cocoa
3 oz salted butter, room temperature
3 oz shortening, room temperature
Directions
Preheat the oven to 350F, grease and line two 9" round pans.
Melt the oil and chocolate together in a double boiler or in the microwave. Stir in the brown sugar and set aside.
Whisk together the flour, granulated sugar, cocoa, baking soda, baking powder, salt and espresso powder in a medium bowl. Set aside.
In a large bowl, beat together buttermilk, espresso, egg and vanilla. Add the chocolate mixture and blend well.
Stir in the flour mixture until well blended.
Bake for 30-35 minutes, until cakes test done. Cool completely before frosting.
---
For frosting, sift together sugar and cocoa, set aside.
Stir together espresso and milk and set aside.
Beat together butter and shortening.
Alternate additions of the sugar and the liquids until everything is well incorporated.
Chill 30 minutes before filling and frosting the cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Melt the oil and chocolate together in a double boiler or in the microwave. Stir in the brown sugar and set aside.
Whisk together the flour, granulated sugar, cocoa, baking soda, baking powder, salt and espresso powder in a medium bowl. Set aside.
In a large bowl, beat together buttermilk, espresso, egg and vanilla. Add the chocolate mixture and blend well.
Stir in the flour mixture until well blended.
Bake for 30-35 minutes, until cakes test done. Cool completely before frosting.
---
For frosting, sift together sugar and cocoa, set aside.
Stir together espresso and milk and set aside.
Beat together butter and shortening.
Alternate additions of the sugar and the liquids until everything is well incorporated.
Chill 30 minutes before filling and frosting the cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.