Thursday, May 29, 2008

Mocha Cocoa Cake

If you are a fan of chocolate, this is the recipe for you! Not only is it healthful (yogurt, canola oil, and no eggs), but this cake is moist, rich and positively decadent! I have found that it bakes well in both cake pans and cupcake pans, and it is a cake that holds well for a few days. Enjoy!

  • 1 ¾ c. unbleached all-purpose flour
  • 1 c. granulated sugar
  • ¾ c. unsweetened cocoa powder
  • ¾ c. nonfat plain yogurt
  • 1 tsp baking soda
  • 5 Espresso (7 ½ ounces total)
  • ¼ tsp salt
  • ½ c. vegetable oil

Preheat the oven to 350 degrees F. Butter and flour a 9-inch Bundt pan.

Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. In another large bowl, mix together the sugar, yogurt, espresso, and oil until well blended. Pour the liquid ingredients into the flour mixture and mix together just until blended. Spoon the batter into the prepared pan, smooth with a spatula, and bake 30 minutes, or until a tester comes out clean. Remove from the oven and let cool 10 minutes before removing from the pan.8 servings

Cupcakes take about 15 - 20 minutes in the oven.

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