My biggest complaint about my love affair with sweets is that they are generally not as good to my waistline as they are to my palate. I’m not sure why, but every bite of dessert seems to translate into a pound on the scale. This phenomenon seems to be getting worse as I age, so the battle of willpower becomes even more poignant to avoid turning into Dip – the Michelin Man. Needless to say, this recipe has brought renewed joy to our kitchen as it bridges the gap between sated bliss and fit figures. The original Cooks Illustrated recipe I found is a WWII remnant that depended on Mayonnaise as a substitute for butter and eggs – both rationed during the war. We originally made this with reduced fat mayo, but have since settled on Non-Fat plain yogurt. The cake boasts a richly chocolate flavor, and it comes out of the oven moist and tender. Moreover, it retains its moist texture for several days following – our cakes never survive more than a few days, so I’m not able to swear to the ultimate longevity of the cake. At any rate, this is super easy to make, and – as you’ll see by the ingredient list – it’s relatively benign. Enjoy!
Ease of Preparation: Easy
- 1.5 Cups unbleached all-purpose flour
- 1 Cup Sugar
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt (pinch)
- 1/2 Cup Dutch-Processed Cocoa Powder (I like the Ghirardelli Powder)
- 1/2 Cup Finely Chopped Bittersweet Chocolate (Again, I’m a Ghirardelli supporter for this recipe)
- 1 Cup Hot Coffee
- 2/3 Cup Plain Non-Fat Yogurt
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
Preheat the oven to 350 degrees. Mix the dry ingredients together in a large bowl and set aside. In a medium bowl, whisk together the cocoa powder, chocolate and coffee until nicely blended and the chocolate has melted. As long as the chocolate was finely chopped, the hot coffee should melt it relatively quickly and the ingredients should combine within 15-20 seconds of whisking. Let the coffee and chocolate mixture cool slightly, and then add the yogurt, egg and vanilla extract whisking until fully combined. Using a spatula to get all of the coffee mixture out of the bowl, pour the wet ingredients over the dry ingredients into the large bowl and mix until the dry ingredients are fully incorporated. Spray an 8×11” baking dish (or whatever tin, round, or pan you have handy) with cooking spray, and pour the batter into the dish. Gently tap the baking dish against the counter a couple times to dislodge and pop any remaining air bubbles in the batter. Bake for 40 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Let the cake cool in the dish for 10 minutes before slicing and serving.
This cake is great topped with confectioners sugar, your favorite icing or plain.