Soft chocolate cake
Nutrition Facts
Serving Size 1 slice
Calories 157
| Amount Per Serving | ||
| Monounsaturated fat | 0 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 1 g | |
| Sodium | 34 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 2 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Be sure to use two round cake pans, unless using a deeper pan. The coffee helps give the chocolate its deep color.
Ingredients
(Serves 16)- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups fat-free plain yogurt
- 2 eggs
- 1 cup freshly brewed hot coffee
- 1 1/2 teaspoons vanilla extract
Directions
Heat the oven to 350 F. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.