Chocolate Buttermilk Cake Fat Free Or Low Fat Recipes

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Boil the kettle and pour out 1/2 cup of hot water and set aside.
• In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter - that's ok.
• Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
• To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
• Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
• Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top and sides of the cake using a spatula. Sprinkle over chocolate chips.

CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
• In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
• Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
• Cool the cake to room temperature.
• For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
• Top the cake with the frosting and chill for 3 hours to overnight.

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

REDUCED FAT BUTTERMILK CHOCOLATE CAKE

Steps:

• To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
• To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
• Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

FAT FREE CHOCOLATE CAKE

Steps:

• Pre-heat the oven to 180C (165C fan) 350F. Butter & flour (or use cocoa powder) two 20cm sponge tins or cake tins. Make the instant coffee with the cup of boiling water and leave it to one side to cool a bit.
• Prepare the prune puree: put 250g of pitted prunes and 1/2 cup water into a blender or food processor and blend until smooth. Sometimes I remove a few prunes and replace them pitted dates for extra sweetness/richness.
• Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Roughly chop the chocolate (if using any) and put it in the bowl as well. It doesn't matter too much about the size of the pieces but the larger ones create bubbles of chocolate throughout the cake.
• Use a food processor with the whisk attachment to beat the eggs and egg white until creamy, then add the sugar a little at a time and keep whisking until light in both colour and texture. With the processor still going add the milk and the vanilla extract and keep whisking.
• Now add the prune puree to the eggs and milk, while still whisking. Keep the food processor going now for a few minutes, because the more air you get into it at this point, the better.
• Pour the egg/sugar/milk/vanilla/prune mixture into the dry ingredients and start to fold in, then add the cooled coffee and fold until it is almost incorporated and the mixture is smooth. Don't spend too long folding as the baking soda will already have started reacting with the coffee and starting the rising process.
• Pour the mixture into the tins and bake until firm, 20-30 mins depending on your oven and whether you want collapsingly moist like a fondant or firm for a sandwich cake to be decorated. I've known it to take 35mins without making the cake dry.
• Cool in the pans on a rack for 10 minutes, then remove the cakes from the pans and cool completely on the rack before decorating. They can be sandwiched together with a filling of your choice (raspberry jam or pureed cherries with kirsch are lovely, but children always want chocolate butter icing or Nutella). Decorate the outside if you wish, with cream or more icing.
• If cooked firm, this cake is very strong and I have made 4- or 6-layer versions of it with lots of tempered chocolate poured over the top (such as Scooby Doo would like to eat), simply to see the faces of the children when I carry it into the room.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat oven to 350º. Grease and flour two 9- inch cake pans.
• Sift the flour, baking soda and salt into a bowl; set aside.
• Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla, then the chocolate.
• Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
• Spoon equal amounts of batter into each cake pan, spreading it to level the top.
• Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
• Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
• Spread the frosting bctween the layers, around the sides and on top of the cake.
• For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
• If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.

LOW FAT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350.
• Spray two 9-inch cake pans with nonstick spray.
• In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
• In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
• Pour wet ingredients into dry and mix until just combined.
• Divide the batter evenly between the two cake pans.
• Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
• Cool in the pans on a wire rack for 5-10 minutes.
• Turn cakes out onto racks and cool completely.
• Slice the rounded top off of one of the cakes to create a flat surface.
• Spread the flat surface with the raspberry jam.
• Place the other cake on top.
• Sift confectioners sugar liberally over the top.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
• In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
• Sift together flour, soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
• Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
• To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.