Chocolate Espresso Layer Cake
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Description
Chocolate lovers rejoice! This decadent yet low-calorie Chocolate Espresso Layer Cake is the perfect way to indulge without overindulging. Each serving packs just 119 calories, which makes it an excellent choice for those who want to enjoy a rich, satisfying dessert without the guilt. While this recipe calls for apricot fruit spread, feel free to swap it with reduced-calorie strawberry or cherry spread for a touch of color, especially for special occasions like Valentine’s Day. The smooth, creamy layers and delightful coffee kick make this cake a crowd-pleaser any time of year.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Whole wheat flour | 1 cup |
| Instant coffee granules | 1/3 tablespoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Granulated sugar | 1/3 cup |
| Brown sugar | 2 tablespoons |
| Reduced-calorie margarine | 1/3 cup |
| Additional reduced-calorie margarine | 2 tablespoons |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Skim milk buttermilk | 1/2 cup |
| Powdered sugar | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 99.3 kcal |
| Fat Content | 2.3 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 18.4 mg |
| Sodium | 242.4 mg |
| Carbohydrates | 17.8 g |
| Fiber | 1.1 g |
| Sugar | 8 g |
| Protein | 2.8 g |
Instructions
-
Prepare Dry Ingredients
In a medium-sized bowl, combine the two types of flour, instant coffee granules, baking powder, baking soda, and salt. Mix them well and set the bowl aside for later use. -
Cream Together Sugar and Margarine
In a large mixing bowl, use an electric mixer on high speed to cream together the granulated sugar, brown sugar, and reduced-calorie margarine. Continue beating until the mixture becomes light and fluffy, which should take about 3-4 minutes. -
Add Egg and Vanilla Extract
Crack the egg into the bowl with the sugar-margarine mixture, and add the vanilla extract. Beat the mixture until it is smooth and fully combined. -
Incorporate Dry Ingredients with Buttermilk
Gradually add the prepared flour mixture to the wet ingredients, alternating with the skim milk buttermilk. Start by adding one-third of the dry ingredients, followed by half of the buttermilk, then repeat the process until everything is combined. Beat just until smooth—don’t overmix. -
Prepare Cake Pans
Spray two 8-inch square cake pans with non-stick cooking spray, ensuring that the surfaces are well-coated. Divide the cake batter evenly between the two pans, smoothing the tops with a spatula. -
Bake the Cake
Preheat the oven to 350°F (175°C). Place the pans on the middle rack of the oven and bake for about 10 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re done. If not, bake for an additional 1-2 minutes. -
Cool and Assemble
Remove the cakes from the oven and let them cool in the pans for about 5 minutes before transferring them to a wire rack. Once fully cooled, place one cake on a serving platter, ensuring the flat side is facing up. -
Prepare Fruit Spread
In a small saucepan, heat the apricot fruit spread over low heat for 2-3 minutes, stirring frequently, until it becomes warm and melted. This will make it easier to brush onto the cake. -
Assemble the Cake Layers
Brush 1/4 cup of the melted fruit spread evenly over the top of the first cake layer on the platter. Take the second cake, and brush the remaining fruit spread onto the flat side. Carefully place this cake on top of the first, fruit-spread sides together, creating a layered effect. -
Finish with Powdered Sugar
Once the cakes are stacked, sprinkle the top evenly with powdered sugar to give it a light, sweet finish. This adds both flavor and visual appeal. -
Cut and Serve
Slice the cake into 12 even pieces, ensuring each slice includes both layers of cake and fruit spread. Serve and enjoy!
Tips for Success:
-
Use room temperature ingredients: For the best results, ensure your margarine, egg, and buttermilk are at room temperature before starting. This helps the ingredients combine more evenly and results in a smoother batter.
-
Fruit spread alternatives: As mentioned, you can swap apricot spread for other fruit spreads like strawberry or cherry for a festive twist, especially around holidays or special occasions like Valentine’s Day.
-
Storage: This cake keeps well for up to 3 days at room temperature, or you can store it in the fridge for up to a week. If you’re planning to freeze it, wrap the cake tightly in plastic wrap and foil to preserve freshness.
Enjoy this chocolate espresso layer cake as a light yet indulgent dessert that pairs perfectly with a cup of coffee or tea. Whether you’re serving it for brunch, a casual gathering, or a special celebration, this cake is sure to be a hit!
