Wonderful Chocolate Cake
Submitted by mac1204
Moist, low-fat chocolate cake made with pureed prunes instead of butter and topped with a tangy orange glaze. Deeply chocolatey with barely any fat, and no one will guess the secret ingredient.
YIELD
1 cakePREP
15 minCOOK
35 minREADY
50 minHere’s the sneaky genius of this cake: pureed prunes replace nearly all the fat, keeping the crumb incredibly moist while cutting way back on butter and oil. The cocoa flavor stays front and center, deep and rich, and the almond extract in the background adds a warmth that makes people wonder what your secret is.
You get two glaze options. The orange juice glaze poured over the hot cake soaks in and adds bright citrus contrast. Or let the cake cool and drizzle it with a simple vanilla or bourbon glaze for something more understated.
Either way, this is a chocolate cake that feels indulgent but won’t weigh you down.
Kitchen Tips
- Pureed prune baby food works perfectly here and saves you the step of blending your own
- Mix the wet ingredients into the dry slowly to avoid lumps in that thick cocoa batter
- Pour the orange glaze over the cake while both are still hot so it absorbs into every layer
- This cake stays moist for days thanks to the prunes, so it’s a great make-ahead dessert
Ingredients
Directions
Sift flour, cocoa powder, sugar, baking soda, baking powder and salt into large mixing bowl.
In medium bowl, combine buttermilk powder, prunes, flavorings, egg substitute and water.
Slowly pour moist ingredients into flour mixture, blending well.
Spray 2 round 9-inch pans or one 9×13-inch rectangular pan with pan spray.
Fill with batter and bake in preheated oven at 350℉ (180℃) for 30 to 35 minutes, or until cake tester comes out clean.
There’s just one cup of water that you mix in with the buttermilk powder.
- Glaze For cake : 1 cup orange juice 2 cups powdered sugar 2 teaspoon grated orange peel Bring to a boil and pour over cake while hot.
Or if the cake has already cooled off, try this glaze 1 cup powdered sugar-- 4 to 5 tsp.
milk-- 1½ tsp.
corn syrup ¼ tsp.
vanilla or bourbon whiskey. Combine and drizzle over cooled cake.
Comments
