Decadent Chocolate Cake

Decadent Chocolate Cake

From Food Network Kitchens

Prep Time: 25 min

Cook Time:  50 min

Level:  Easy

Serves:  24 servings

 

Ingredients

• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cardamom
• 3/4 teaspoon fine salt
• 2/3 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon instant espresso powder
• 1/2 cup boiling water
• 1 tablespoon vanilla extract
• 1 cup lowfat (2 percent) Greek-style yogurt
• 1/2 cup 1 percent lowfat milk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1/3 cup currants, soaked in hot water for 1 minute, drained
• 1/2 cup chopped semisweet or bittersweet chocolate
• Confectioners' sugar for dusting

Directions

Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.

Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.

Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.

Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: 1 slice. Calories 180, Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 1 g); Protein 3.5 g; Carb 29 g; Fiber 1 g; Cholesterol 12 mg; Sodium 180 mg

This recipe does have a lot of ingredients, but most of them I had in the cupboard.  I did not add the currants because I don’t like them and I used mini semi-sweet chocolate chips instead of the regular chocolate chips, and everyone that ate the cake still enjoyed it.  As stated in some of the reviews of the recipe, some people substituted dried cherries or pomegranate seeds.  Also in the reviews people that did not have cardamom substituted cinnamon or nutmeg, or didn’t add any spice.  Feel free to substitute on these ingredients to fit your own taste.  You shouldn’t be concerned about the flavor of the Greek yogurt affecting the cake, it did not give the cake any different flavor, but it does add moistness.  This cake is moist and delicious!

"Decadent Chocolate Cake." Food Network. Web. 7 Apr. 2012. http://www.foodnetwork.com/recipes/food-network-kitchens/decadent-chocolate-cake-recipe/index.html