Chocolate Cake -- Lowfat
Submitted by stead
Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minButtermilk is the secret to keeping this low-fat cake ridiculously moist.
Tangy buttermilk reacts with baking soda to create tender crumb and lift, while unsweetened cocoa delivers intense chocolate flavor without adding fat from chocolate bars.
Three tablespoons of butter is all you need for richness that doesn’t weigh down the cake.
Chef Tips
- Cream thoroughly: Beat butter and sugar until light and fluffy before adding liquids. This incorporates air for better rise.
- Sift for smoothness: Sifting the flour prevents lumps and ensures cocoa distributes evenly throughout the batter.
- Cake tester timing: Insert a toothpick in the center at 30 minutes. If it comes out clean, it’s done. Don’t overbake or the cake dries out.
- Cool completely: Let the cake cool in the pan 10 minutes, then turn out onto a rack. Frost only when completely cool.
Variations
- Add 1 teaspoon espresso powder to dry ingredients for deeper chocolate flavor
- Dust with powdered sugar instead of frosting for an even lighter finish
- Stir ½ cup mini chocolate chips into batter for chocolate lovers
Ingredients
Directions
Preheat oven to 375℉ (190℃). Lightly coat an 8-inch round cake pan with non-stick cooking spray. With an electric mixer cream the margarine and sugar in a mixing bowl. Beat in the egg. Stir in the buttermilk. Set the bowl aside.
In a large bowl, combine the cocoa, salt, baking soda, baking powder, and flour, and mix together well. Add the creamed margarine-buttermilk mixture to the dry ingredients in one batch. Stir until the dry ingredients are thoroughly moistened. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 minutes, or until a cake tester comes out dry. Remove from the pan and let cool on a rack.
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