Magic Chocolate Cake

Name: Magic Chocolate Cake
Total time: 1 h
Yield: 8 servings
Ingredients: 0.5 cup whole-wheat pastry flour; 0.5 cup all-purpose flour; 0.33 cup granulated sugar; 0.25 cup unsweetened cocoa powder, sifted; 1.5 teaspoon baking powder; 0.5 teaspoon salt; 1 large egg; 0.5 cup low-fat milk; 2 tablespoon neutral oil, such as canola or avocado oil; 2 teaspoon vanilla extract; 0.75 cup semisweet chocolate chips; 1.33 cup hot brewed coffee; 0.67 cup light brown sugar; 0.25 cup walnuts or pecans

8 servings

This comforting “magic” chocolate cake creates its own luscious sauce as it bakes. A touch of brewed coffee enhances the chocolate flavor.

Ingredients

whole-wheat pastry flour
½ c
all-purpose flour
½ c
granulated sugar
⅓ c
unsweetened cocoa powder
sifted
¼ c
baking powder
1 ½ tsp
salt
½ tsp
egg
1 large
low-fat milk
½ c
neutral oil
such as canola or avocado oil
2 tbsp
vanilla extract
2 tsp
semisweet chocolate chips
¾ c
hot brewed coffee
1 ⅓ c
light brown sugar
⅝ c
walnuts or pecans
¼ c

Directions

1
Preheat oven to 350°F. Coat a 1½- to 2-quart baking dish with cooking spray.
2
Whisk ½ cup whole-wheat pastry flour, ½ cup all-purpose flour, ⅓ cup granulated sugar, the sifted cocoa powder, 1½ teaspoons baking powder and ½ teaspoon salt in a large bowl.
3
In a glass measuring cup, whisk 1 egg, ½ cup milk, 2 tablespoons oil and 2 teaspoons vanilla. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in ¾ cup chocolate chips, if using. Scrape the batter into the prepared baking dish.
4
Combine 1⅓ cups hot coffee and ⅔ cup brown sugar in the measuring cup; stir until the sugar dissolves. Pour over the batter. Sprinkle with ¼ cup nuts. Bake until the top springs back when lightly touched, 30 to 35 minutes. Let cool for at least 10 minutes.

Magic Chocolate Cake

60 min8 servings228 cal

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