Makes 8 servings
Even if you’re trying to eat healthy, sometimes you just need a good chocolate cake. This lightened-up classic will satisfy but still keep you on track.
- 1-1/2 cup brown sugar, packed
- 1-1/4 cup flour
- 1/2 cup cocoa powder; unsweetened and sifted
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- Pinch of cinnamon
- Pinch of salt
- 3 egg whites
- 3/4 cup buttermilk
- 3/4 cup strong coffee
- 1/3 cup olive oil
- Cocoa Glaze – see recipe below
In a bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In a separate bowl, whisk egg whites; beat in buttermilk, coffee and olive oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just until blended. Pour into 8-inch square pans sprayed with non-stick spray. Bake in a 350-degree oven for 30 to 40 minutes or until a tester or a toothpick inserted into center comes out clean and cake springs back when pressed lightly in the center. Let cool in pan on rack for 20 minutes.
- Cocoa Glaze
- 1/4 cup cocoa powder, unsweetened and sifted
- 4 teaspoons sugar
- 4 teaspoons cornstarch
- 1/2 cup skim milk
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- Coconut flakes or edible glitter for garnish
In a small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to a boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for one to two minutes longer or until thickened and glossy. Cool for five minutes. Spread evenly over cake. Sprinkle with coconut flakes or edible glitter.