She's Gotta Have It Cake
Submitted by brown eyes
A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
80 minDon’t let the lack of butter fool you. This chocolate cake is intensely rich, deeply cocoa-flavored, and has a secret weapon: instant coffee that amplifies the chocolate without tasting like a mocha.
The batter comes together with egg whites instead of whole eggs, corn syrup for moisture, and cocoa powder for color and punch. No oil, no butter, no yolks. It bakes up dense and fudgy in a springform pan.
The finishing touch is what makes it unforgettable. A vanilla powdered sugar glaze gets spiraled with seedless raspberry jam, then a knife drawn through creates a gorgeous chevron pattern. It looks like a bakery showpiece and takes about 30 seconds to pull off.
Kitchen Tips
- Whisk the wet ingredients until the sugar is almost dissolved before adding the dry for a smooth batter
- Don’t overmix once the dry ingredients go in; stop at just smooth
- Cool the cake completely before inverting and glazing or the glaze will slide right off
- Let the glaze set for a full hour before slicing for clean, pretty cuts
Ingredients
Directions
Preheat oven top 350.
Spray 9 inch springform pan with cooking spray.
Combine dry ingredients. Whisk sugar, water, eggs, syrup, coffee and vanilla together in large bowl until sugar is almost dissolved.
Gradually beat in dry ingredients until just smooth.
Pour into pan. Bake 40 minutes or until toothpick comes out clean.
Cool completely.
Invert cake on to plate. Remove pan. Make glaze with powdered sugar, water and vanilla whisked together.
Spread on top of cake. Drizzle 1 tablespoon seedless raspberry jam in spiral over glaze.
Draw a knife through jam and glaze to form chervon.
Let cake stand 1 hour.
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