Chocolate Cake You Say Yes! To by Tamera

Chocolate Cake You Say Yes! To by Tamera

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 4.8 g
  • Cholesterol: 19.2 mg
  • Sodium: 133.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Cake You Say Yes! To by Tamera calories by ingredient
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Introduction

I developed a recipe for a Lemon Blueberry Raspberry Cake that was around 100 calories per serving and thought that perhaps I could adopt similar ingredients to make a Chocolate Cake I can say, "Yes, I'll have a piece of that!" And here it is! And...it's good! I developed a recipe for a Lemon Blueberry Raspberry Cake that was around 100 calories per serving and thought that perhaps I could adopt similar ingredients to make a Chocolate Cake I can say, "Yes, I'll have a piece of that!" And here it is! And...it's good!
Number of Servings: 18

Ingredients

    In a small bowl:
    1.5 ounces Dark Chocolate
    1/4 cup Hot Regular or decaffeinated Coffee, brewed from grounds

    Wet Ingredients:
    1/2 cup Buttermilk, lowfat
    .5 fl oz or about a tablespoon Lemon Juice
    2 tsp Vanilla Extract
    1 large Egg, fresh, whole, raw
    2 large Egg white, fresh

    Dry Ingredients:
    1- 3/4 cup Wheat flour, white, bread, enriched
    1/2 cup Cocoa, dry powder, unsweetened
    1 tsp Baking Powder
    1/2 tsp Baking Soda
    1/2 tsp Kosher Salt
    1 cup Granulated Sugar
    5 tbsp Butter, unsalted room temperature cut into cubes




Tips

I did not figure in calories for the topping but I figure about 15 calories if you melt dark chocolate drizzle over the top. These are fluffy and very satisfying for the low calorie count. I used organic cocoa that I buy online and it's amazing! These are only about 30% fat as compared to most cake which is considerably higher.


Directions

Make sure all the ingredients are room temperature including the buttermilk, eggs, and butter.

Generously grease muffin tins or individual cake tins. Set aside.

Place the chocolate in a small dish and cover with the hot coffee. Allow it to sit and melt the chocolate while you put the rest of the cake together.

Wet Ingredients:
In 2 cup measure, add the buttermilk. (If it's not room temp, microwave abut 15 to 20 seconds to warm it up a bit.)
Add the lemon juice and vanilla.
Add the room temperature egg and egg whites. (If the eggs are cold, soak in a bowl of hot water for a few minutes.)

Dry ingredients:
In stand mixer add all the dry ingredients and blend on medium until the butter resembles small granules, about a minute or so.
Add the wet ingredients and the chocolate coffee mixture.

Blend until smooth about 2 minutes.

Place in greased muffin tins or individual cake pan tins. Fill about half full and make sure you have 18 or more servings.

Bake 13-15 minutes, 350 degrees. Test doneness with toothpick instead into center comes out clean.

Remove from pan and drizzle with melted chocolate or sprinkle with confectioners sugar if desired.

Serving Size: 18 Good sized cupcakes or individual cakes!

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Member Ratings For This Recipe



  • Nice, thanks!!! - 5/6/21

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  • Good
    Tasty treat. - 5/5/21

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  • Portion control - 4/28/21

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  • Incredible!
    These are amazing. I did use egg beaters because I am watching my cholesterol and Splenda because I am diabetic. Do use real vanilla extract instead of the imitation stuff for a great flavor. - 4/21/21

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  • Incredible!
    Awesome - 4/14/21

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