Chocolate Cake
Submitted by ayura
Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsThis chocolate cake recipe was developed for people watching cholesterol and sugar without giving up dessert entirely. The usual ingredients get swapped out one by one: margarine in place of butter, liquid egg substitute in place of whole eggs, nonfat dry milk in place of whole milk, and an artificial sweetener to cut the amount of real sugar. The result is a chocolate cake that still bakes up tender and rich despite the substitutions.
Cake flour is the secret that holds everything together. Its lower protein content produces a finer crumb than all-purpose flour, which matters more in a reduced-fat cake where every bit of tenderness counts. Baking powder provides the lift, while a full two teaspoons of vanilla extract and unsweetened cocoa bring the flavor up to full strength.
The 9-inch square pan produces 16 modest squares, the kind of portion control that makes this cake practical for diabetic diets or mindful dessert planning. Cool completely and serve plain, or with a dollop of unsweetened whipped cream and fresh berries for a celebration version.
Chef Tips
- Bring all refrigerated ingredients to room temperature before mixing. Cold ingredients make dense, heavy cake.
- Sift the cake flour, baking powder, dry milk, and cocoa together. Unsifted dry ingredients leave lumps.
- Do not overbeat after adding flour. Mix just until smooth; excess beating develops gluten and toughens the cake.
- Check doneness at 30 minutes with a toothpick. Overbaked reduced-fat cake goes dry fast.
- Cool in the pan 10 minutes, then on a rack. Moving the cake too early tears it.
Variations
- Add 1 teaspoon of instant espresso powder with the cocoa for a deeper chocolate flavor.
- Substitute real eggs (2 large) if you are not cholesterol-restricted.
- Finish with a thin glaze of powdered sugar and water for a more traditional cake presentation.
Ingredients
Directions
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for ½ minute.
Stir together flour, baking powder, dry milk, and cocoa to blend.
Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.
Spread evenly in a 9 inch square pan that has been greased with margarine.
Bake at 350℉ (180℃). for 30 to 35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 x 4 to yield 16 equal servings.
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