Devil's Food Cakecakes, dessert, low-cal, low-fat 1 tablespoon +2 1/2 teas. butter* 2 1/2 oz semisweet chocolate** 1 teaspoon walnut oil 1 tablespoon instant expresso powder 3/4 teaspoon baking powder 1/3 cup + 2 teas. sugar(granulated) 1/2 cup buttermilk 1 1/3 cup sifted all-purpose flour 2 tablespoon +1/2 teas. cocoa powder*** 1 teaspoon vanilla extract 1 teaspoon baking soda 1 pinch salt 1 egg 1 teaspoon sugar(confectioner's) 1. Preheat the oven to 350 degrees. Rub 1/2 teaspoon of the butter over the sides and bottom of an 8-by 2-inch round cake pan.. Dust the pan with 1 teaspoon of the flour and set aside. 2. In a heatproof bowl set over a saucepan of water, combine the remaining 1 tablespoon plus 2 teasponns butter, the chocolate, 2 tablespoons of the cocoa powder, the walnut oil and 1/4 cup of water over moderate heat. Cook, stirring occasionally, until the chocolate is melted. remove from the heat, stir in the vanilla and set aside. 3. In a small bowl, sift the remaining 1 cup plus 5 tablespoons flour with the espresso powder, baking soda, baking powder and salt. 4. Using a hand-held electric mixer, beat the chocolate mixture at high speed until lightened, about 2 minutes. Beat in the granulated sugar until smooth and thick, about 4 minutes. Beat in the egg until incorporated, about 1 minute. Using a wooden spoon, stir in the dry ingredients alternately with the buttermilk until thoroughly mixed. 5. Scrape the batter into the prepared pan. Bake for 25 to 30 minutes, or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 2 minutes. Run a knife around the edges of the pan and invert the cake on a rack to cool completely. 6. Transfer the cake, bottom side up, to a plate. Sift the confectioner's sugar on top, then sift the remaining 1/2 teaspoon of cocoa over the confectioners' sugar. * Use unsalted butter,softened. ** Coarsely chop the semisweet chocolate. *** Use unsweetened cocoa powder 6 servings, 270 calories per serving Spread Mocha Frosting (see recipe) evenly on the sides and the top of the Devil's Food Cake, or halve the cake, spread the frosting on the bottom layer and dust with confectioners' sugar and cocoa powder. This will add 65 calories to each serving. From Food & Wine (Genie). Feb. 1992, by Sally Schneider |
