Low Fat Cappuccino Cake
Low Fat Recipe
Watching your fat intake but love chocolate cake? Well have that cake and eat it too with this moist Low Fat Cappuccino Cake.
1-1/3 cup flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup brown sugar
1/2 cup plain nonfat yogurt
3/4 cup strong coffee (cold)
1 teaspoon coffee liqueur
1/4 cup oil
Heat oven to 350 degrees.
Mix all dry ingredients together in large bowl until well-blended.
In separate bowl, whisk yogurt and cold coffee, oil and liqueur together until smooth. Add wet ingredients to dry ingredients and stir until cake batter is well-blended.
Pour batter into on 8-inch round pan (wax paper bottom and grease/flour sides) and bake at 350 degrees for 35 minutes or until tester comes out clean.
Cool 10 minutes and remove from pan, then remove wax paper from bottom of cake.
2/3 cup semi-sweet chocolate (melt for glaze)
2 tablespoons coffee liqueur
1/4 cup icing sugar (to dust on top of chocolate)
When cake has totally cooled, melt chocolate in microwave. Add 2 tablespoons of coffee liqueur and mix well until you get a glaze-like consistency. Drizzle melted chocolate in zigzag pattern over top of cake. Once the chocolate has set, sprinkle with icing sugar.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.