One Bowl Moist Chocolate Cake

I have to say, this recipe is by FAR one of my FAVORITE desserts of all time. And get this...I've tweaked it from here Eating Well to make it HEALTHIER. Now before you start thinking I'm crazy, yes you can have CHOCOLATE CAKE and it is yummy and only 140 calories!

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! The simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour. I tweaked it from the site:

Ingredients:

• 1/2 cup white flour, 1/2 cup whole wheat pastry flour *
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk, (see Tip)*
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners' sugar, for dusting

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Directions:

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. I used a 13x9 metal pan.

2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Be sure to get ALL lumps from the flour and baking soda out since we aren't sifting the flour. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with a whisk until incorporated being sure not to over mix!!! I mix the ingredients JUST until it is wet. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

See how thin that batter is??????

3. Bake the cake until a skewer inserted in the center comes out clean, exactly 30 minutes. This last time it baked for 25 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely. Dust the top with confectioners’ sugar before slicing. I made a thin glaze to put on top because I just knew my dad would want some type of "frosting". No matter what dessert I make, he always has to have frosting. He's weird lol.

And here it is!

JLIVESFITANDFAB GIVEAWAY!!

I want to give the followers out there the opportunity to try out this easy cake themselves for FREE! So for the first 5 folks to respond to this post with "CHOCOLOVE" will receive this mix in the mail sent by yours truly! :)
Please be sure to include your email as well!

All you have to do is 1) have access to all the wet ingredients and 2) try the recipe out and let me know your honest feedback!

Good luck :-)

Entries end: 8/17/11 @ 8pm

Until next time...

Live Blessed, Fit, and Fab!

~J