January 11, 2010

A Lighter Chocolate Cake (and it's so Moist!)

 Today we were invited to have lunch with some friends that we had not seen since late last summer.  It's so hard to get together in the fall months with the start of school and the various activities the kids are involved in, so it was so nice to finally get to catch up again.

Our friends are British and treated us to a traditional Sunday Roast.  It was quite a feast for a mid-day meal, and everything was so delicious!  We had an assortment of steamed and roasted veggies along with roasted chicken that was so perfectly moist.  My friend also made Yorkshire Pudding to share with us, which was new for us as we had never had it before and quite honestly, I thought it would be a true pudding.  Not the case, it's more of a puffed up pancake that is savory in flavor.  My Oldest has already asked that I try to make them at home, so yes they were quite a hit with us!

Since they prepared this fabulous meal for us I had asked what I could bring to contribute to our first get together after so many months.  Dessert it was!  As you might notice... I do love to make desserts so, when I'm asked to bring one I go searching for something that I know will taste like a true indulgence... and these days I like to find something that is also lighter on the calories.  I ended up back at Cooking Light's website and found a recipe for a Chocolate Bundt Cake.


As you can see, I didn't make it in a bundt pan.  I didn't have a 6-cup size pan so I opted for the suggested substitute - a 9-inch round cake pan.  This also made it easier to add a simple cream cheese frosting to the cake.

I made only slight adjustments to the recipe based on the reviews I found.  I used unsweetened applesauce to replace the butter and skipped the espresso coffee ground and added about 1/2 cup of mini chocolate chips to the batter.  It baked up beautifully and was so moist that I really couldn't tell that there was no butter or oil in the cake.

The cream cheese frosting uses the 1/3 less fat cream cheese and 1 cup of powdered sugar and just a teaspoon of vanilla.  I added about 1 teaspoon of milk to moisten it up a bit more.  My Boys thought the cake needed a bit more added to it, so they sprinkled some mini chocolate chips across the top.

The cake was a huge hit with everyone today, with only a small wedge left!  I will definitely want to make this again to share with friends and family.  If you want to give it a try, the full recipe can be found HERE at Cooking Light.



Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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11 comments:

HoneyB said...

I love when a healthy recipe is made even healthier and turns out great!

I have never had yorkshire pudding either. Now you have me curious as to what it is!

Sandie said...

Proof that you can still have your cake and eat it too (while dieting that is) ;)

SueG said...

Cake looks yummy! My mom makes yorkshire pudding all the time. It is something I grew up with. Yummy

Girl Japan: April Marie said...

After ten days of eating all things rich.. light is good.. very good.

Thanks for sharing.

Robin Sue said...

I would love to have real Yorkshire Pudding some day. It does sound delicious!

Patsyk said...

I'm going to have to make Yorkshire Pudding sometime soon since we all enjoyed it so much! I didn't realize it was such a treat!

Sandie - yes, it's all about finding a balance... I'm still working on it, but at least this is a step in the right direction.

Sue - you'll have to share the Yorkshire Pudding recipe your mom makes!

April Marie - you are so right! I'm ready for lighter food... but, I still crave my chocolate so this was a nice way to incorporate both.

Robin Sue - give it a try! I hope to make some soon and will share the recipe when I do!

Patsyk said...

I'm going to have to make Yorkshire Pudding sometime soon since we all enjoyed it so much! I didn't realize it was such a treat!

Sandie - yes, it's all about finding a balance... I'm still working on it, but at least this is a step in the right direction.

Sue - you'll have to share the Yorkshire Pudding recipe your mom makes!

April Marie - you are so right! I'm ready for lighter food... but, I still crave my chocolate so this was a nice way to incorporate both.

Robin Sue - give it a try! I hope to make some soon and will share the recipe when I do!

Jamie said...

Another great light chocolate cake Patsy. I'm saving this one to try also. Anytime you can make dessert a little better for you sounds good to me.

Patsyk said...

Jamie -you will love this one! I have to find ways to indulge without the guilt!

MissNAH said...

Just came accross your site from a link to those easy Chocolate Caramel Brownies, and this recipe caught my eye too. You can probably tell I've got a chocolate craving at the moment :) They look so yummy.

Yorkshire puddings are delicious - never any left over when I make them, and often get asked to whip up another batch. It always surprises people when they find out what they are, obviously expecting some sort of dessert-pudding!

I thought I'd give you the recipe I use as it has never failed me before.

You'll need
-a jug
-a fork
-oil (vegetable or sunflower is best)
-a muffin tin

-plain flour
-3 eggs
-milk
-salt

Fill the jug up to 6fl oz with flour. Add salt (I think about half a teaspoon works well, but def more than a pinch)

Crack the three eggs into the jug and mix it all together with a fork until the mixture is smooth.

Add milk up to the 3/4 pint mark and mix with the fork. You may need to add more milk to get the right consistency. The batter should be about the same consistency as a crepe batter.

Let the mixture stand in the kitchen for 30 mins to an hour.

Heat the oven up to the highest setting.

In a muffin tin put enough oil in each hole to cover the bottom with a few mm. Put the tin in the oven to heat it up. When the oil is hot (after about 2 mins normally) take the tray out of the oven and pour in the batter. You should put in enough so that the batter comes just above the oil. (you'll see when you pour it in that the oil rises with the mixture) I find it normally makes about 12 yorkshires.

Put it in the oven on a high-ish shelf but be careful not too high as they will rise. Cook for about 15mins - they will rise high and go a medium brown when ready.

Enjoy with a lovely roast dinner and plenty of gravy!

Patsyk said...

MisNAH - thanks for the recipe! I'm definitely going to try making it soon... we really loved them.

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