Eating Well's Chocolate Cake

Recipe from "The Eating Well Cookbook: Favorite Recipes from Eating Well

Adapted by Trish Hall

Updated June 10, 2024

Total Time
45 minutes
Rating
4(73)
Comments
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—Trish Hall

Featured in: DE GUSTIBUS; The Hunt for Sweet, Low-Fat Chocolate

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Ingredients

Yield:12 servings

  • 1 tablespoon vegetable oil plus extra for preparing pan

  • 1 cup all-purpose white flour plus extra for preparing pan

  • 1 cup sugar

  • 2 ½ tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 egg, lightly beaten

  • ½ teaspoon vanilla extract

  • 1 ½ teaspoons fresh lemon juice

  • ½ cup skim milk

  • ½ cup hot water

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

26 grams carbs; 14 milligrams cholesterol; 125 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 126 milligrams sodium; 2 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Position rack in center of oven and preheat to 325 degrees.

  2. Step 2

    Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.

  3. Step 3

    Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

  4. Step 4

    In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in ½ cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

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Ratings

4 out of 5
73 user ratings
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Comments

hilary dyce

This took a little longer than stated, another 10 mins I'd say, but was so straightforward and very moist, if you need a low fat cake, this recipe is well worth keeping.

quaasam

I followed the recipe almost to the dot. Change: instead of vanilla extract I added 2 tsp of dark rum. Covered cake with a chocolate ganache made of 7 oz semi sweet choc and 1/3 cup heavy cream melted together. Added toasted shredded sweetened cocunut. Delicious. Will definetely do it again. Easy done with little ingredients.

quaasam

I followed the recipe almost to the dot. Change: instead of vanilla extract I added 2 tsp of dark rum. Covered cake with a chocolate ganache made of 7 oz semi sweet choc and 1/3 cup heavy cream melted together. Added toasted shredded sweetened cocunut. Delicious. Will definetely do it again. Easy done with little ingredients.

hilary dyce

This took a little longer than stated, another 10 mins I'd say, but was so straightforward and very moist, if you need a low fat cake, this recipe is well worth keeping.

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Credits

Adapted from "The Eating Well Cookbook," Vol. I

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