Died and Went to Heaven Chocolate Cake

 

The name says it all. This "Died and Went to Heaven" Chocolate Cake is one of my favorite cake recipes to whip up for guests. Why? This easy-to-make chocolate cake is dark, moist, rich -- and only dirties one bowl! It's not quite as easy as boxed cake mixes, but those often contain trans fats.

People are always pleasantly surprised when they sink their teeth into this rich and moist chocolate dessert that contains a mere 139 calories per serving. The secret lies in the ingredients: the simple "from scratch" recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour. Cocoa powder delivers rich chocolate flavor without adding too many calories, and nonfat buttermilk keeps it moist without adding tons of fat.

Another perk: It takes only 25 minutes to prepare (a fairly quick dessert for such fabulous flavor) and it bakes for just half an hour. That leaves plenty of time to clean the one bowl you use to mix it in and to take care of other last-minute tasks before the guests arrive. Now that's what I call "Died and Went to Heaven."

"Died and Went to Heaven" Chocolate Cake

Serves 12.

Prep Time: 25 minutes

Total Time: 1 hour 5 minutes

3/4 cup plus 2 tablespoons whole-wheat pastry flour (see note)

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk (see tip)

1/2 cup packed light brown sugar

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup hot strong black coffee

Confectioners' sugar for dusting

Preheat oven to 350 F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.

Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Recipe Nutrition:

Per serving: 139 calories; 3 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 27 g carbohydrate; 2 g protein; 2 g fiber; 212 mg sodium; 62 mg potassium

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 other carbohydrate

 

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Died and Went to Heaven Chocolate Cake

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