I will be the first to admit that this cake is one of those items I just hate to put in my calorie log. But its worth it – and sometimes you just have to celebrate! In my book that means Dark Chocolate Cake with Dark Chocolate Frosting. This is one of my favorite recipes, and after I mentioned it in a cooking class last week, I got so many requests for the recipe, I promised I’d share. (You’ll notice that I use ingredients like whole wheat flour, fruit, nuts, skim milk and reduced fat buttermilk along with my butter and sugar. That’s because I believe in “Eating Better”, substituting ingredients or adding ingredients if it doesn’t make a difference in taste – but it helps “Eat Better”). Here it is – hope you enjoy it just as much as I do!
1 Cup Butter
2 Cups Sugar
1 ½ Cups All Purpose Flour
½ Cup Whole Wheat Flour
½ Tsp Baking Soda
½ Tsp Salt
½ Tsp Espresso Powder
6 ounces Good Unsweetened Chocolate
1 Tsp Vanilla
1 Cup Dried Cherries, coarsely chopped and soaked in hot water for 30 minutes, OR Chopped Dried Dates, coarsely chopped and soaked in hot water for 30 minutes
½ Cup Finely Chopped Toasted Pecans
1 Cup Reduced Fat Buttermilk
Non Stick Cooking Spray and Parchment
Preheat the oven to 350 F. Cut out 2 parchment circles for the bottom of two 8 or 9 inch cake pans, and spray the pans – then place the parchment in the bottoms and spray again.
Melt the unsweetened chocolate in the top of a double boiler or in a bowl set over simmering water. Remove from the heat.
Cream the butter and sugar – beat them in an electric mixer until they are smooth, a pale ivory color, and looks like it has been whipped.
Sift the flour, baking soda, espresso powder and salt into a bowl.
Add the eggs to the butter/sugar mixture one at a time. Add the melted chocolate. Then add the vanilla.
Add the flour mixture and the buttermilk in three additions to the butter sugar/chocolate mixture, beginning and ending with the flour. Drain the dried cherries, (or dates) and add to the cake batter. Add the toasted nuts.
Spoon into the prepared baking pans. Bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out dry.
Deep Dark Chocolate Frosting
1 ½ Cup Unsalted Butter
1 Cup plus 2 TB Unsweetened Cocoa
½ Tsp Expresso Powder
4 Cups Confectioners Sugar
½ Cup plus 2 TB Skim Milk
1 ½ Tsp Vanilla
¼ Cup Finely Chopped Toasted Pecans
In a standing mixer, or a large bowl with a hand mixer, cream the butter well. Add in the remaining ingredients and beat well. If the frosting is too stiff, add a little more milk. After frosting the cake, sprinkle with the toasted pecans.