Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- Nonstick Canola Cooking Spray
- 2 ounce Bittersweet chocolate-chips">Chocolate Or possibly Semisweet chocolate-chips">Chocolate
- 1 3/4 c. Sugar
- 4 Tbsp. Unsalted Butter Note 1
- 1/2 c. Lowfat Buttermilk
- 1 lrg Egg
- 2 lrg Egg Whites
- 2 c. Cake Flour Note 2
- 1/2 c. Cocoa Pwdr Note 3
- 2 tsp Instant Expresso Pwdr
- 1 c. Boiling Water
- 1 tsp Baking Soda Fudgy Chocolate Frosting See Recipe
Инструкции
- Note 1: 1/2 stick unsalted butter, at room temp Note 2: Not self-rising (spoon into measuring c. and level top)
- Note 3: Spoon cocoa into measuring c. and level top
- New Creaming MethodMom's Chocolate Fudge Cake recipe used whole Large eggs, lowfat sour cream, and two sticks of butter. I knew which if I just kept at it, I could come up with an equally great cake which I could serve to my family without the pangs of guilt. Here is my version, in all of its deep, dark glory, my daughter Elizabeth's favorite. (Because of the cake's low fat content, it can be a little tricky - just follow the directions exactly, and you'll be fine.)
- position a rack in the center of the oven and preheat to 350F. Lightly spray two 8" round nonstick cake pans with oil. Line the bottoms of the pans with rounds of waxed paper and spray again.
- Heat the chocolate:Chocolate burns easily, so be careful when melting. Place the unchopped square of chocolate on a piece of aluminum foil and put it in the oven while it is preheating. It will take about 10 minutes for the chocolate to heat-check it often and press it with your finger to gauge its progress.
- If you want to speed the process, chop the chocolate in even pcs and place it on the foil. When the chocolate has melted, let it cold till tepid and scrape it into the batter with a rubber spatula.
- Chocolate can also be melted in a microwave oven. Place one oz or possibly more of finely minced chocolate in a microwave-safe bowl, and microwave on Medium (50 percent) checking occasionally till the chocolate looks shiny
- (it will not look melted), two to four min, depending on the brand. Let stand for thirty seconds or possibly so, then stir to see if it is melted sufficient.
- The classic way to heat chocolate is in the top part of a double boiler over very warm, but not simmering water. Sometimes it is more efficient to put the finely minced chocolate in a small heatproof bowl and place over a small saucepan of water. In any case, be sure which no water comes in contact with the chocolate, or possibly it will hard up or possibly "seize."
- Let cold till tepid.
- In a medium bowl, using a handheld electric mixer set at medium sped, beat the sugar and butter till the mix resembles coarse bread crumbs, scraping down the sides of the c. with a rubber spatula, about 2 minutes.
- Beat in the melted chocolate. Add in the buttermilk, egg, and egg whites and beat till smooth.
- In a medium bowl, whisk the flour and cocoa till well combined. (If there cocoa is lumpy, sift it, after measuring, onto a piece of waxed paper).
- With a spoon, mix the four mix into the wet ingredients, scraping down the sides and bottom of the bowl with a rubber spatula. Mix till smooth.
- Dissolve the coffee in the boiling water. Hold the coffee mix over the mixing bowl and add in the baking soda, as the mix may foam over. Add in to the batter. Stir till smooth. The batter will be very thin. Divide it equally between the prepared pans.
- Bake till the cakes begin to pull away from the sides of the pans, about 30 minutes. (You cannot test this cake by pressing the center as it has a thin crisp top crust). Don't overbake. Don't open the oven till the last 5 min of baking. Cold in the pans on wire cake racks for 10 minutes. Invert onto the racks and remove the waxed paper. Turn right side up and cold completely. Using a serrated cake knife, trim the top rusts off each cake layer.
- Place one cake, flat side up, on a serving platter. Spread with about 1/2 C frosting. Place the other layer, round side up, on the bottom layer.
- Frost the top of the cake with the remaining frosting and serve.
- Jeff and I had a piece of this cake and it was**very, very** good!! I was so pleased with the flavor and texture.
- I made this cake for guests this weekend and it is GREAT! I went online yesterday to Sarah's web-site(www.healthyoven.com) and ordered her very reasonably-priced book because we loved the cake so much. A BIG THANKS TO SARAH for allowing Reggie to post this to the list! " [Jane"
- NOTES : Sarah Phillips is the author of an amazing**lowfat** baking cookbook called The Healthy Oven Baking Book. Now all of us who bake lowfat know it is very difficult to do this and get any finished product which even halfway resembles the full fat product.
- Let me tell you how surprised I was at this cake. It has a lot of flavor, the texture is very light (not like any other lowfat cake I have attempted to make) and it looked fabulous!! So I spoke with Sarah and told her about all of us. She has graciously agreed to join us on list and will be able to answer some of our baking questions. I suggest which any of you who like to bake and prefer lowfat baked goods to the higher fat versions get this book ... it is truly a gift from a very talented, devoted lowfat baker!!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 188 | |
| Calories from Fat 29 | 15% |
| Total Fat 3.37g | 4% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 77mg | 3% |
| Potassium 140mg | 4% |
| Total Carbs 39.39g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 36.2g | 24% |
| Protein 2.72g | 4% |
