American · Dessert
Devil's Food Cake
A lightened devil's food cake that swaps butter and sour cream for Greek yogurt and buttermilk, keeping the deep cocoa colour and tender crumb while cutting the calorie load dramatically, finished with fresh raspberries for a fibre boost and a tart contrast to the dark chocolate base.
$1
15 minsPrep
25 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
231Calories
7.6gProtein
8gFat
36.6gCarbs
13.7gSugar
5.3gFiber
567mgSodium
58mgChol
2.1gSat Fat
275mgPotassium
64mgCalcium
2.7mgIron
0.2mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Porter
local
Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and grease and line a 10cm/4 inch round cake tin.
2
Sift together the cake flour, cocoa powder, baking soda, baking powder and salt into a bowl.
3
In a separate bowl, whisk the egg with the sugar until pale, then beat in the Greek yogurt, buttermilk, vegetable oil, vanilla extract and cooled espresso until smooth.
4
Fold the wet mixture into the dry ingredients in two additions, mixing just until no streaks of flour remain — the batter will be thin, this is correct for devil's food.
5
Pour the batter into the prepared tin and bake for 24-26 minutes, until a skewer inserted into the centre comes out clean.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
7
Slice into 2 pieces, top each with fresh raspberries and a light dusting of cocoa powder just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g sifted cake flour
- 16g16g sifted cocoa powder
- 22g22g sugar white
- 2g2g baking soda
- 1g1g baking powder
- 1g1g salt
- 5/85/8 eggs, beaten (30g)
- 30g30g greek yogurt
- 30g30g buttermilk
- 8g8g vegetable oil
- 3g3g vanilla extract
- 15g15g cooled, brewed espresso
- 40g40g fresh, for topping raspberry
- 4g4g dusted on top cocoa powder
