Low Calorie Chocolate Cake Food

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

LOW CALORIE CHOCOLATE CAKE W/ FROSTING

Steps:

• In a small bowl place water and cocoa powder and mix together.
• Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.
• Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
• Pour mixture into pan.
• Bake at 350F for 35 minutes.
• For frosting, add light creme cheese and light butter and creme together.
• Add splenda and lightly mix.
• Add cocoa powder and salt and mix to combine.
• Add vanilla and mix.
• If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).
• When the cake is cooled frost the tops and sides of the cake!

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

LOW FAT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch cake pans with nonstick spray.
• In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
• In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
• Pour wet ingredients into dry and mix until just combined.
• Divide the batter evenly between the two cake pans.
• Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
• Cool in the pans on a wire rack for 5-10 minutes.
• Turn cakes out onto racks and cool completely.
• Slice the rounded top off of one of the cakes to create a flat surface.
• Spread the flat surface with the raspberry jam.
• Place the other cake on top.
• Sift confectioners sugar liberally over the top.

CHOCOLATE PUDDING CAKE (LOW CALORIE)

Steps:

• Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
• In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
• Whisk in remaining cake ingredients, blending thoroughly.
• Pour into baking pan, spreading evenly.
• In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
• Pour carefully over batter.
• Pudding layer will be thin and runny.
• Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
• Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.