Wednesday, December 12, 2012
VIRTUOUS AND DELICIOUS - REALLY!
I first made this cake back in September, when I was full of the "new school year, time for fresh copy books and fresh starts" vibe. By now the copies are tatty the diet has died but this cake is still delicious, and I must admit it still feels good to grab a second (or third) slice, without any diet qualms.
We tried the cake with and without the icing, and there was a unanimous decision that without was better - not often you can say that! The cake is moist and has a rich chocolate taste - no need to add to that. The recipe comes from Ellie Krieger's "The Food You Crave".
Ellie's Mocha Cake
3/4 cup wholewheat flour
1/2 cup white flour
1/2 cup cocoa
1/4 tsp salt
1 tsp bicarbonate of (bread) soda
1 tsp baking powder
2 tbsp butter
2 tbsp flavourless oil (I used groundnut)
2 large eggs
2 large egg whites
1 1/2 cups fat free yogurt
2 tsp vanilla extract
3/4 cup sugar
1 tbsp instant espresso powder, dissolved in 1 tbsp hot water
60g/2oz 70% (or higher) chocolate - melted
Preheat oven to 180 C
Line a 9x13 in cake tin with baking parchment
Combine the flours, cocoa, salt, bread soda and baking powder together.
Whisk the melted butter and oil in a (separate) large bowl.
Add the eggs (whole and whites) to the butter and whisk.
Fold in the yogurt, sugar, coffee and melted chocolate.
Gradually add the flour mixture, and stir until just incorporated being careful not to over beat.
Pour the cake mixture into the prepared tin.
Bake until a skewer comes out clean - about 25 - 35 minutes.
Allow to cool on a baking rack.
Enjoy without a trace of guilt!!