This is always requested for birthdays, potlucks…just about anywhere someone wants me to bring a cake – this one is IT!
I adore this – it’s very, very chocolaty and extremely moist. (It’s not low-carb…sometimes you can’t mess too much with a great thing. But it’s sugar free or low sugar, depending on which sub you use.)
One of the secrets is to never over-bake your cakes. I know books and everywhere will tell you it’s done when it pulls away from the pan. I think that’s too late. There will be some carry-over baking from the residual heat and it will be dry when it’s cooled.
Baking JUST until large, moist crumbs stick to a toothpick when inserted in the middle is PERFECT. It will continue to bake for a few minutes out of the oven, but won’t be over-done at all. I also cover it with plastic wrap while it’s still warm…this keeps the moisture in, too.
Anyway…frosted or not, this will be a favorite of yours, too. I love to use it as a “shortcake” with berries and cream – very different and very unexpected. Everyone will like it that way!
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups Whey Low granular
1 cup oil
1 1/2 cups hot coffee
1 cup milk
1 teaspoon vanilla extract
Peheat oven to 350 degrees. Coat a 9×13 or two 8-inch rounds with vegetable cooking spray.
Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar sub, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.
Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.
Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist. Makes 20 servings.
Per Serving (with Nature Sweet): 230 Cal; 5g Protein; 13g Tot Fat; 24g Carb; 2g Fiber; 1g Sugar; 262 mg Sodium