I have been offline for three days and as busy as I was, I did not forget my blog and blogging friends. We ate well for the holiday and I plan to share some of the recipes with you. Thanks for being patient.
Here is a yummy cake to make up for three days absence.
This is a rich mocha cake, more like a chocolate one with a creamy cream cheese topping.
For the cake:
1 1/4 brown rice flour mixture
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons melted margarine
2 tablespoons canola oil
2 egg whites
1 1/2 cups low-fat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon instant coffee, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
For the frosting:
1 (8-ounce) bar cream cheese (light)
1/3 cup confectioners’ sugar
1 teaspoon instant coffee dissolved in 1 teaspoon hot water
1 teaspoon vanilla
1 small square chocolate
Viennese Crunch (as much as you would enjoy)
Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside. (made in square)
Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
Fold in yogurt, vanilla, sugar and dissolved coffee powder.
Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat.
Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean.