Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in the center of the oven and preheat to 325 degrees F. Oil and flour an 8-inch square cake pan.

  • 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.

  • 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 Facts

126 calories; protein 2.2g; carbohydrates 26g; dietary fiber 0.7g; sugars 17.4g; fat 1.8g; saturated fat 0.3g; cholesterol 15.7mg; vitamin a iu 24.3IU; vitamin c 0.3mg; folate 33.3mcg; calcium 18.1mg; iron 0.7mg; magnesium 9.6mg; potassium 51.2mg; sodium 212.6mg; thiamin 0.1mg.

1/2 starch, 1 other carbohydrate