Exquisite chocolate cake
Votes: 6
Time: 1 hour 15 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 180, total fat 7 G., saturated fats 1 G., proteins 3.5 G., carbohydrates 29 G., fiber 1 G., cholesterol 12 mg, sodium 180 mg, sugar - G.
Calories 180, total fat 7 G., saturated fats 1 G., proteins 3.5 G., carbohydrates 29 G., fiber 1 G., cholesterol 12 mg, sodium 180 mg, sugar - G.
A mixture of dark chocolate, cocoa powder, and instant coffee gives this cake an indescribably rich flavor and aroma, beautifully enhanced by spices like cardamom and vanilla. The canola oil (which can be substituted with another flavorless vegetable oil), Greek yogurt, and milk give the cake a soft, moist texture. The dark raisins add a touch of richness. The cake requires no additional soaking; dust generously with powdered sugar and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of flour
- 1 and 1/3 cups sugar
- 2 tsp baking powder
- 0.5 tsp of soda
- 1/4 tsp cardamom
- 3/4 tsp fine salt
- 2/3 cup cocoa powder
- 1 tsp instant espresso powder
- 0.5 cups of boiling water
- 1 tbsp vanilla extract
- 1 cup Greek yogurt, 2% fat
- 0.5 cups of milk with 1% fat content
- 1/3 cup rapeseed oil
- 1 large egg category CO
- Protein of 1 large egg, category CO
- 1/3 cup dark raisins, soaked in boiling water for 1 minute, drain
- 0.5 cup chopped dark chocolate
- Powdered sugar for sprinkling
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Recipes with similar ingredients: premium flour, sugar, cardamom, cocoa, coffee, vanilla extract, yogurt, milk, eggs, raisin, dark chocolate, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Generously spray a 25cm diameter springform pan with cooking spray.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, cardamom, and salt. In a small bowl, combine cocoa and espresso. Pour boiling water over the coffee mixture and stir. Stir in the vanilla.
- In a large bowl, whisk together the yogurt, milk, canola oil, egg, and egg white. Add the coffee mixture and mix until smooth. Gradually add the flour mixture while stirring. Then fold in the raisins and chopped chocolate.
- Pour the batter into the pan. Bake on the middle rack of the oven until a cake tester inserted into the pan comes out clean, about 50 minutes. Cool on a wire rack in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely. Dust generously with powdered sugar before serving.
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