Soft chocolate cake

Dietician's Tip

Be sure to use two round cake pans, unless using a deeper pan. The coffee helps give the chocolate its deep color.

To make this plant based, use a yogurt substitute.

Ingredients

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.

Serving Information

Serves 16

Nutritional analysis per serving

Calories: 157
Total carbohydrate: 38 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: 0 g
Protein: 2 g
Saturated fat: 0 g
Serving size: 1 slice
Sodium: 34 mg
Total fat: 1 g