Chocolate Cake

Chocolate Cake

7 Reviews
From the EatingWell Kitchen

A simple, low-fat and—best of all—fast chocolate cake that is moist and dense.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 teaspoons lemon juice
  • 1/2 cup nonfat milk
  • 1/2 cup hot water
  • Sifted confectioners' sugar for dusting cake, (optional)

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 126 calories; 2 g fat(0 g sat); 1 g fiber; 26 g carbohydrates; 2 g protein; 33 mcg folate; 16 mg cholesterol; 17 g sugars; 24 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 1 mg iron; 213 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 other carbohydrate

Reviews 7

September 14, 2014
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By: EatingWell User
My family devoured this cake I cut 1/4 cup sugar, used egg whites and low fat buttermilk and the cake was fantastic. Pros: Very moist Cons: None
August 15, 2012
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By: EatingWell User
Delicious Though the batter was watery, it turned out tender, moist and delicious. I used almond milk instead of cow milk and sprinkled almonds in the pan so, when flipped over, it would have bits of almonds on top instead of frosting. Great cake. Pros: Quick and Easy Cons: Watery Batter
July 12, 2012
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By: EatingWell User
...WOw This cake is probably the oddest cake I've ever made. i was surprised by the watery batter, but it did turn out like normal cake. when it first came out of the oven it tasted more like rice than chocolate, but went well with vanilla pudding. after a few days in the fridge it tasted a lot better :) this dense cake fills you up and makes a great snack so its great if you're on a diet or something Pros: quick, easy, pretty good Cons: not very sweet, and sorta spongy
March 27, 2012
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By: EatingWell User
Rubberylicious! I decided to make this to make up for the whipped cream icing and candy I was decorating this cake with for a birthday. I doubled it and made two layers. I thought I did something wrong when I saw that the batter was watery but it came out normal. The only thing strange was that something separated during baking and it looked like a two tone chocolate cake. Bottom half was dark, top was lighter. It tasted fine and looked kind of cool but something obviously didn't work the way it was supposed to. That being said, husband and two year old loved this cake (stabilized vanilla whipped cream for icing) and I am making it again now. It seems twice as high this second attempt for some reason. It was a little rubbery and sponge-like but in a delicious, moist way and hey, if you are making a low fat cake, it is likely to be slightly different. I added a teaspoon of instant coffee to the hot water but followed recipe otherwise. I can tell I will make this fairly often. Pros: Fast, easy, flavorful Cons: Chemistry issues
January 22, 2012
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By: EatingWell User
SUPRISED!!! i almost tossed this cake out after i mixed it because the batter was like water. I guess it is suppose to be that way. I told myself lets see how it works out. I put it in the oven and took my chances. 30 mins later it looked like cake and done! Like the title of my review l was SURPRISED. I let it cool dusted it with powdered sugar and cut my husband and myself apiece and was quite disappointed it was like cutting a sponge and the taste wasn't quite right. I make cakes from scratch often and well needless to say I wont be making this one again. Pros: cooks quickly,looks delishious Cons: spongy,off tasting, tough almost
April 30, 2011
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By: Hannah Benedict
Yum! This cake was super easy and super delicious to make. It was light and decadent. I made it to share with friends and everyone raved about it. I used almond extract in place of the vanilla as I had run out...liked the nutty taste it added.
February 02, 2010
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By: banlm1015
Moist, moist, moist is the best description of this cake. I could not wait for it to cool. I had it warm and it was delicious.