Chocolate Espresso Cake Recipe

Chocolate Espresso Cake Recipe photo by Taste of Home

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You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. —Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Chocolate Espresso Cake Recipe

Prep: 30 min. Bake: 15 min. + cooling

Yield: 14 Servings

30 15 45

Ingredients

2 eggs
2 egg whites
1/2 cup buttermilk
1/3 cup strong brewed coffee
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup baking cocoa
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
CHERRY TOPPING:
1/2 cup cherry juice blend
1/2 cup port wine or additional cherry juice blend
2/3 cup dried tart cherries
2 tablespoons honey
Dash salt
1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon almond extract
1 cup sweetened whipped cream

Directions

Coat a 9-in. round baking pan with cooking spray and sprinkle with flour. In a large bowl, beat the eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. Combine the flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
In a large saucepan, combine the cherry juice, wine, dried cherries, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-11 minutes or until liquid is reduced by half. Stir in dark cherries; cook and stir for 2 minutes.
Combine cornstarch and water; whisk into cherry mixture. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
Serve cake with cherry topping; garnish with whipped cream. Yield: 14 servings.

Nutritional Facts 1 slice with 2 tablespoons topping and 1 tablespoon whipped cream equals 213 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 153 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Chocolate Espresso Cake in Taste of Home Christmas Annual Annual 2011, p89