Recipe Image

Chocolate Cake

  • 20 m
  • 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)


  • 1 Position rack in the center of the oven and preheat to 325°F. Oil and flour an 8-inch square cake pan.
  • 2 Sift 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.
  • 3 Turn 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.
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