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Eggless Mocha Chocolate Cake (REDUCED FAT & 246 Calories)

HAPPY 46th ANNIVERSARY TO MY PARENTS!


What is the secret to a happy marriage?  My parents celebrated their 46th anniversary on February 15, just a day after Valentines Day.  46 years!!!  That is a long time… knock on wood, and I hope for many many more years to come.  I recently got married, and I wonder what the secret to my parents’ marriage is.  I could just hear my mom lecturing me on this, “don’t argue, when he gets angry, don’t say anything, do what he says, take it easy, don’t worry about tomorrow, take life as it comes.”  And I’d respond, “this isn’t the 1920s, Ma.” 


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.

Okay, enough digressing… let me focus on the main reason why you are here, CAKE!  My parents love Eggless Sponge Cakes, so I decided to bake something light and a cake that is oil-based to suit their needs.  I found this delicious recipe on Madhuram’s Eggless Cooking, what a wonderful site!  This cake was a huge hit in my family, everyone raved about how moist it was.  This cake is a keeper! 

MODIFICATIONS I MADE:

  • 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)

~ yields 12 servings @ 325 degrees
INGREDIENTS for Cake:
  • 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

DIRECTIONS:
1. Preheat oven to 325 degrees. Grease a round pan and set aside.
2. In a large bowl, sift the flours, baking powder, baking soda, cocoa powder, sugar, and salt.  Set aside.
3. Add all the wet ingredients one at a time, starting with the oil, hot coffee, milk, yogurt, vanilla/almond extracts.  DO NOT OVERMIX.
4. Add the batter to the baking pan. 
5. Place in the oven for 20-25 minutes, my cake baked in 25 minutes. 
6. Once the cake is slightly cool, remove from the pan and allow it to cool completely before frosting.

CHOCOLATE 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

This cake was excellent.  Considering this cake has applesauce and only a 1/4 cup of oil, I thought it was really good.  Very moist.  Next time, I will consider omiting the applesauce since there is a slight hint of applesauce in this cake, I will replace the applesauce with yogurt.  I would totally make this cake over again for a family gathering.

Texture: The texture of the cake was light and spongy.

Moistness: This cake was very very moist.  It was perfect.

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Comments

  3. Jhiane says

    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.

    Reply

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