Sunday, March 21, 2010

Cooking Light Chocolate Cake

When it comes to baking, I think it is pretty hard to make a cake that is "healthy." I mean none of the components that go into a normal cake can be considered healthy. BUT the recipes can be lightened up, and not only is this a lighter recipe, it is also my favorite chocolate cake recipe! And take note, I do not use the word "favorite" lightly. Another great thing about it is that it goes well with a couple of "frostings" I have made. I say "frosting" because it is actually flavored whipped cream, which is lighter than typical frostings which are usually loaded with butter. I have made a mint whipped cream (so delicious) and a chocolate whipped cream (reminds me of a Wendy's frosty), and both are great! I have made this cake several times over the past four years, and just realized that I never added it to the blog. Well, it is now time for that to change. I made a couple changes this time because of the ingredients I had on hand, but I have also made it exactly as written and it turns out either way (changes noted in parentheses below)!

Ingredients (From Cooking Light)

  • 1  cup  boiling water (I used 1 cup brewed coffee to replace this and the instant coffee)
  • 1 1/2  teaspoons  instant espresso or 1 tablespoon instant coffee granules (omitted)
  • 1 3/4  cups  all-purpose flour
  • 2  cups  sugar
  • 3/4  cup  unsweetened cocoa
  • 2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1  teaspoon  salt
  • 1  cup  low-fat buttermilk
  • 1/2  cup  egg substitute ( I used 2 eggs- you could also use 4 egg whites)
  • 1/3  cup  vegetable oil
  • 1  teaspoon  vanilla extract
  • Baking spray with flour


Preheat oven to 350°.
Combine water and espresso in a bowl (obviously skip this step if using brewed coffee). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine coffee, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin).
Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean (I have no idea what happened, but mine were done in like 25 minutes- so check them early!). Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.

Mint Whipped Cream
  • 2 cups chilled whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon peppermint extract
  • Combine all ingredients and beat until stiff peaks form

Chocolate Whipped Cream
  • 2 cups chilled whipping cream
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  •  4 tablespoons cocoa powder
  • Combine all ingredients and beat until stiff peaks form

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