Chocolate Currant Cake with Tangy Chocolate Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking, says Angelo Monaco of Cambridge, Massachusetts. The result of my insomnia was this chocolate cake. It's light, moist and really delicious. Ingredients:
1/2 cup dried currants |
2 tablespoons whiskey |
1 1/4cups all purpose flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/4cups sugar |
1 cup plain low-fat yogurt |
2/3 cup vegetable oil |
1/4 cup whole milk |
2 large eggs |
1 teaspoon vanilla extract |
1/2 cup miniature semisweet chocolate chips |
tangy chocolate frosting |
Directions:
1. Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.
2. Sift flour, cocoa, baking soda and salt into medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl. Mix in dry ingredients. Fold in currant mixture and chocolate chips. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
3. Spread Tangy Chocolate Frosting over cooled cake and serve.
|
|