Chocolate Cake

Your rating: None Average: 4.3 (32 votes)

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

"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. "
Chocolate Cake

Makes: 12 servings

Active Time:

Total Time:


  • 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)


  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.


Per serving: 126 calories; 2 g fat (0 g sat, 1 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 213 mg sodium; 52 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1 other carbohydrate

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