Chocolate Cake You Say Yes! To by Tamera
- 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
IntroductionI 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!
In a small bowl:
1.5 ounces Dark Chocolate
1/4 cup Hot Regular or decaffeinated Coffee, brewed from grounds
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
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
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.
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.
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.)
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!