(The ad below will not display on your printed page)
1 h 30 m
EatingWell Test Kitchen
“A simple, low-fat and—best of all—fast chocolate cake that is moist and dense.”
1 tablespoon canola oil
1 cup all-purpose flour
1 cup sugar
2½ tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 large large egg, lightly beaten
½ teaspoon vanilla extract
1 teaspoons lemon juice
½ cup nonfat milk
½ cup hot water
Sifted confectioners' sugar for dusting cake, (optional)
1Position rack in the center of the oven and preheat to 325°F. Oil and flour an 8-inch square cake pan.
2Sift together sugar, flour, cocoa, baking soda and salt into a large mixing bowl. Whisk together egg, oil and vanilla in a small bowl. Stir lemon juice into milk. Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.
3Turn batter out into the prepared pan. Bake until center springs back when pressed lightly and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife around the sides of the pan to loosen. Invert onto the rack, lift off pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners' sugar if desired.