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Categories:
sugar flour Dutch baking powder baking soda salt unsalted butter egg egg whites espresso powder freeze yogurt vanilla powdered sugar light brown sugar Dutch milk vanilla
Viewed: 9 - Published at: a year agoIngredients
- 1 1/4 cups sugar
- 1 cup all purpose flour
- 1/4 cup plus 2 tablespoons unsweetened Dutch Process (alkalized) cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened to room temperature
- 1 large egg
- 2 large egg whites
- 2 teaspoons instant espresso powder freeze dried coffee crystals (optional)
- 1/2 cup lowfat plain yogurt
- 1 teaspoon vanilla
- Powdered sugar for dusting, optional
- 1/3 cup light brown sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 1/3 cups lowfat milk
- 1/4 teaspoon vanilla
Method
- 6 cup fluted tube pan sprayed with vegetable oil spray
- Preheat oven to 350 degrees.
- Position rack in lower third of the oven.
- On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
- Add the softened butter, whole egg, and egg whites.
- Set a timer for 2 minutes as you begin beating on medium speed.
- As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up.
- Stir the optional espresso powder into the yogurt, if you are using it.
- Add the yogurt and vanilla to the batter.
- Beat at high speed for exactly 2 more minutes.
- Scrape the batter into the pan.
- Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean.
- Do not over bake.
- Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely.
- Serve sprinkled with powdered sugar.
- Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa.
- Use a wooden spoon to stir in just enough milk to form a smooth paste.
- Stir in the remaining milk.
- Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously.
- Boil gently for 1 1/2 minutes, stirring constantly to prevent burning.
- Off heat, stir in vanilla.
- Cool to room temperature.
- Spoon glaze over cake.
- NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat
- (23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol.
