Prep 20 mins
Cook 35 mins
This is another one from Cooking Light. A little detailed, but well worth it--and it's light! Cooling time not included in cooking time.
- 236.59 ml all-purpose flour, plus
- 9.85 ml all-purpose flour, divided
- 78.07 ml dutch process cocoa
- 4.92 ml cinnamon
- 3.69 ml baking powder
- 2.46 ml baking soda
- 0 salt
- 236.59 ml packed light brown sugar
- 59.14 ml unsalted butter, softened
- 3 large egg whites
- 236.59 ml plain fat-free yogurt
- 4.92 ml vanilla extract
- 1 large egg
- 14.79 ml nonfat milk
- 28.34 g mexican chocolate or 28.34 g regular chocolate, coarsely chopped
- 29.58 ml powdered sugar
- Preheat oven to 350°F.
- Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
- Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
- Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
- Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
- Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
- Add egg whites, 1 at a time, beating well after each addition.
- Add yogurt, vanilla, and egg, beating until blended.
- Gradually add flour mixture, beating until combined.
- Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
- Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
- Remove from oven, cool 10 minutes in pan.
- Place a plate upside down on top of cake; invert cake onto plate.
- Carefully peel off wax paper.
- Combine milk and chocolate in a small microwave safe bowl.
- Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
- Cool slightly; drizzle over cake.
- Let glaze set; sprinkle with powdered sugar.
I've made this cake twice, and it turned out great each time. We enjoy the smooth texture and chocolate taste in this relatively light cake. I also used the egg yolks instead of an additional egg.
The directions are very detailed but perfect. I used my homemade plain yogurt and instead of using an extra large egg, I did go ahead and add the 3 egg yolks. The cake rose well and was moist. Thanks!