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Skinny Coffee-Chocolate Marble Cake

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Skinny Coffee-Chocolate Marble Cake
  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 18
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92% less sat fat • 60% less sodium than the original recipe. Infused with espresso glaze, this dessert brings a whole new meaning to the afternoon coffee break.

Ingredients

2 1/2
cups sifted cake flour or 2 1/4 cups all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup Yoplait® plain fat-free yogurt
1 1/4
cups granulated sugar
1/2
cup canola oil or vegetable oil
1/2
cup refrigerated or frozen fat-free egg product, thawed
1/2
cup low-fat buttermilk
2
teaspoons vanilla
1/3
cup unsweetened cocoa powder
2
tablespoons instant espresso coffee powder or instant coffee crystals
1/2
cup boiling water
1
tablespoon granulated sugar
2
teaspoons instant espresso coffee powder or instant coffee crystals
2
teaspoons powdered sugar and/or unsweetened cocoa powder

Directions

  • 1 Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
  • 2 In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
  • 3 Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
  • 4 Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
  • 5 In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
  • 6 Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 slice
Calories
200
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
0%
(
Saturated Fat
1/2g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
120mg
0%
Total Carbohydrate
32g
0%
(
Dietary Fiber
0g
0%
,
Sugars
17g
)
Protein
4g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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