Hmmm… our parents generation definitely had simplicity in their marriage, and these words of wisdom actually worked for them, nowadays, I’m not so sure. Anyone agree with me on this? Women aren’t as submissive as they once were, more and more women are now working and bringing home the cash, hence women and men are now equals, but have the household responsibilities really shifted? Is it 50-50? Unfortunately, I still feel women have to do more than their fair share, in addition to motherhood! So I think the more appropriate question to ask is, “what is the secret to a marriage in today’s time?” That remains a mystery to me, and I’m sure lots of other newlyweds.- I used 1/4 cup Unsweetened Applesauce and 1/4 cup Canola Oil. I lowered the oil content by 50%… I did not want to replace all the fat in the recipe… it is cake after all.
- I used 2% milk and Low Fat Yogurt.
- I didn’t use any Zucchini.
- I added 1/4 tsp of salt.
- I added a 1/4 tsp of Almond Extract… this may be dominating for some of you.
- For the frosting, I used Bittersweet Chocolate Chips and 1 tsp of Instant Espresso.
APPROXIMATE NUTRITION PER SERVING w.FROSTING (yields 12 slices)
Calories: 246 cals
Fat: 9 g
Saturated Fat: 2.8 g
Carbs: 35 g
Protein: 2.8 g
Fiber: 2.1 g
EGGLESS MOCHA CHOCOLATE CAKE – REDUCED FAT (adapted from Madhuram’s Eggless Cooking)
- All Purpose Flour – 1/4 cup
- Whole Wheat Pastry Flour – 3/4 cup
- Salt – 1/4 tsp
- Baking Powder – 1/2 tsp
- Baking Soda – 1 tsp
- Ghirardelli Unsweetened Cocoa Powder
– 6 tbsp - Sugar – 3/4 cup
- Unsweetened Applesauce – 1/4 cup
- Canola Oil – 1/4 cup
- Hot Coffee – 1/4 cup hot water and 1 tsp Medaglia D’Oro Espresso
- 2% Milk – 1/4 cup
- Low Fat Yogurt – 1/4 cup
- Vanilla Extract – 3/4 tsp
- Almond Extract – 1/4 tsp
– 6 tbsp
3. Add all the wet ingredients one at a time, starting with the oil, hot coffee, milk, yogurt, vanilla/almond extracts. DO NOT OVERMIX.6. Once the cake is slightly cool, remove from the pan and allow it to cool completely before frosting.
INGREDIENTS:
- Unsalted Butter – 2 tbsp
- Ghirardelli Bittersweet Chocolate Chips – 2 tbsp
- Medaglia D’Oro Espresso – 1/2 to 1 tsp
- Powdered Sugar – 1 cup
- Milk – 2 – 3 tbsp
DIRECTIONS:
1. Heat a pot of water. When it begins to boil, add a bowl above it, make sure the bowl is not touching the hot water.
2. Add the butter, chocolate chips, and espresso. Allow this to melt.
3. Once it melts, remove from the heat and add the sugar and milk, alternating to achieve desired consistency. 2 – 3 tbsp of milk should do it.
4. Once the cake cools… spread the frosting over the cake.
FROSTING RATING: ****1/2 of 5
The frosting was a tad bit sweet, you may want to lower the sugar a little bit, or it may be perfect for your liking. The frosting was really really good considering it only had 2 tbsp of butter. You can lower the fat by using cocoa powder, instead of chocolate chips.
OVERALL RATING: *****/5
Texture: The texture of the cake was light and spongy.
I have had a ridiculous craving for chocolate lately! A slice of this would be heaven right now! It looks perfectly moist and delicious!
Hi Jennie..
Thanks for your comment, I really appreciate it. The cake isn't all that bad either in nutrition. 🙂
-ngs
Oh my gosh this cake looks amazing. It makes me want to break my strict diet and devour it. I have to try this recipe when I come off my diet.