Laura and I were craving chocolate and decided to just make a plain old chocolate cake! Even though it was plain, it was very soft and moist. It would taste great with any kind of icing and even without icing as a not-too-guilty dessert! The original recipe even has some not-too-guilty substitutes for fattening ingredients!
- 3/4 cups + 2 tablespoons flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup nonfat milk
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup hot strong black coffee
- Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)
(Be careful with the brown sugar because it can ball up and get trapped in the whisk! Which is probably why the recipe says to use an electric mixer…)
Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioner’s sugar before slicing.
SO GOOD with a cold glass of milk 🙂