As soon as I saw this recipe on Skinny in the City, I had to try it out. Most low-calorie desserts are disappointing when compared to their full-fat counterparts, but this one is a definite hit. I made a few minor modifications to their recipe, simply because I lacked a few ingredients and I made the frosting into more of a ganache.
Click here for the exact recipe as it appears in Skinny in the City. (If you follow SITC’s directions exactly, one slice is only 202 calories!)
It’s so delicious! Happy birthday, Skinny in the City!
Utensils required: two mixing bowls, oven, spoonula, electric mixer, oven mitts, measuring cups, two 9-inch round/square cake pans
Ingredients:
Cake batter:
• 1¾ cups flour
• 2 cups of Splenda /sugar
• ¾ cup baking cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup coffee
• 1 cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon vanilla
Frosting:
• ¼ cup butter, melted
• ¼ cup cocoa powder
• ¼ cup milk
• 1 teaspoon vanilla
• 1 ¼ cup confectioner’s sugar
• Optional: 1 tablespoon cornstarch (in case the frosting isn’t thick enough for your liking)
Time commitment: 1 hour and 30 minutes
Steps (serves 14):
- Preheat the oven to 350 degrees, and combine all the cake batter ingredients in a large mixing bowl.
- Next, beat the ingredients at medium speed for about 2 minutes until they’re well combined.
- Pour the batter into two greased and floured 9-inch round cake pans.
- Bake for about 25-30 minutes. Put a toothpick into the center of the cake — if it comes out clean, then the cake is ready.
- While the cake bakes, combine all of the frosting ingredients into another mixing bowl. Using an electric mixer, beat the ingredients until they’re light and fluffy. It will take a few minutes for the frosting to transform from liquid-like to pillowy. (Note: If it hasn’t thickened after 10 minutes, consider blending in a tablespoon of cornstarch.)
- Let the cakes thoroughly cool before attempting to frost them. Once they’re room temperature, frost the top of one layer of cake. Then place the second layer on top of the first, and frost the top and sides of the cake.