Everyone loves to enjoy a good all chocolate cake once in a while. But even though this stays occasional who doesn’t feel guilty about eating a gigantic piece of cake afterward? Yes friends, I know that you know what I mean.
But fear not! because that time is over now. You want another slice of cake but you’re not sure it’ll be that much of good idea now that summer is in sight? No worries, I have the perfect recipe for you: Fat-Free (yes, you read me right) all chocolate cake.
You’ll see that the cake stays super moist and is also super light and sweet but not too sweet. There is quite a bit of sugar indeed, but it doesn’t take over the bitterness of cocoa powder and that is exactly what I like. Curious to know what I put in my cake? Keep reading and take notes because you will soon make a fat-free all chocolate cake of your own.
For the cake:
OOOOOOO●O 1-3/4 cup of all purpose flour
OOOOOOO●O2 cups of white sugar (if you want your cake to be extra
OOOOOOO●Osweet you can replace one cup of white sugar by a cup
OOOOOOO●Oof brown sugar)
OOOOOOO●O3/4 of a cup of cocoa powder
OOOOOOO●O1 tablespoon of baking powder
OOOOOOO●O1 tablespoon of baking soda
OOOOOOO●O1 tablespoon of vanilla extract
OOOOOOO●O1 cup of boiling instant coffee (if you don’t have instant
OOOOOOO●Ocoffee you can use regular coffee but make it
OOOOOOO●O1 can of coconut milk (156ml)
For the frosting:
OOOOOOO●O2 1/2 cups of 0% milk
OOOOOOO●O1 cup of Maïzena (corn starch)
OOOOOOO●O1 cup of cocoa power
OOOOOOO●O1 cup of sugar
In a large mixing bowl, mix all your dry ingredients. Add your eggs, coconut milk and vanilla extract and start mixing. Don’t worry you can mix all your dry ingredients at that point, it is totally normal. Once you cannot mix properly anymore add your coffee. You mixture should be more liquidy than your usual cake base, that’s what is gonna make your cake so moist in the end. Separate your dough in half and bake for 30-5 minutes at 180C° (350F°).
While your cake is in the oven, get started on your frosting. In a sauce pan, add you milk, cocoa powder and sugar. Take it to a simmer. In a mug add 1/2 cup of water to your corn starch and mix it really well. Add it to your sauce pan and take it to a boil. Now, you want to keep stirring the whole time because once your mixture starts to boil the corn stach will solidify very quickly and you don’t want to be left with a burned sauce pan (trust me, I ruined more than once pan in the past).
Let both the cakes and the frosting cool down before building your final cake. Once your done, serve yourself a gigantic slice, pour yourself a glass of milk or a nice cup of tea, grab a good book and enjoy. No guilt, just pleasure.
I’ll be happy to see your cake if you are to make one. You can tag me in a photo on instagram (@broadenyourminds) if you want!