Chocolate Cake

My Ooey, Gooey, I Can’t Believe This Isn’t Going to Make Me Fat, Chocolate Cake

This cake is beyond yum, it’s not spongey, it is more like a moltan lava cake batter.  I love topping this with a yogourt sauce and fresh berries but it is a stand alone as well.  What is also fun is that you can make it one large cake or you can do what I like to do which is make individual loaves in a mini-loaf pan (yes, this is what I do on a day off).

Serves up to 16 (portion, portion, portion)

3/4 cup whole wheat flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup brown sugar, lightly packed

1/2 cup strong coffee at room temperature

1/2 cup lowfat or fat free buttermilk

1/2 cup plain fat free yogourt

1 large egg

1 tsp vanilla extract

Preheat oven to 350

– Mix all of the wet ingedients (including egg) in a large bowl and add the brown sugar.

– Whisk the dry ingredients in another large bowl.

– Pour the dry ingredients into the wet ones and stir to combine; stop mixing when you see that there are no more lumps in the batter.

– Pour into a nonstick baking pan of your choice (I used a loaf pan).  I was brave and didn’t grease the pan but if you prefer to play it safe, say you are making this for your mother in law; lightly grease the baking pan with some butter.

–  When the oven is preheated bake the cake for 30 to 40 minutes, you will know that the cake is cooked through when you insert a toothpick and it comes out clean.

– Transfer cake to a cooling rack, decorate and garnish as your heart desires!

Notes:

1.  I just used left over coffee from my morning brew!

2.  I find that when working with brown sugar it’s easier to combine it into the wet ingredients instead of the dry.

3. The portion is 1/3 cup of batter per loaf (8 loaves in total)