Enjoy a slice of warmly spiced Mexican Chocolate Pound Cake. It is lightened and made with healthy ingredients.
Don’t you just love the sound of the words “Chocolate Cake”. You just know it is going to be good. My grandmother had been raving about a Mexican Chocolate Pound Cake she had made from a Southern Living Recipe. She mentioned that not only does it taste fantastic but it freezes really well. She and my Grandpa would have a slice and freeze the rest. My ears perked up. I could eat a slice and freeze the rest. I could have chocolate cake in my freezer for whenever the mood struck. Oh, I am so in.
During a grocery store trip, I happened to buy one of Southern Livings special publications. The recipe was in there. Since I had been having a bit of luck lightening calories and fat in cakes with Greek yogurt; I decided to give it a whirl. Well don’t you know it, the substitutions worked fabulously. I still had a moist, tender chocolatey cake with a hint of cinnamon. It was every bit as good as my Grandmother said. I didn’t freeze it though. I sent it into work with my husband. I’m happy to have willing test tasters and get some feedback about my baked goods.
Right now I wish I had some in the freezer. I am a stress eater and there has been plenty of that. We have a little over a week until my husband surgery to repair his mitro valve. It is starting to become very real. My Father-in-law (aka chocolate “baby”) is coming. He just loves chocolate. I will have to make this cake for him. I have a feeling I am going to be cooking and baking a lot once my hubby is at home recuperating. It will help me de-stress. So if you are feeling like a little chocolate; whip up this cake. Have a slice and freeze the rest.
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Mexican Chocolate Pound Cake
- 5 ounces semi-sweet chocolate baking squares chopped
- 3 ounces bitter-sweet chocolate baking squares chopped
- 1/2 cup unsalted butter softened
- 1/4 cup Fage 0% fat Greek Yogurt
- 3/4 cup sugar
- 5 tbsp . Domino light sugar/stevia mix or another 2/3 cup sugar
- 2 eggs at room temperature
- 1/2 cup egg substitute or equivalent to 2 eggs
- 1/2 cup chocolate syrup
- 2 tsp vanilla extract
- 1 1/2 cups all purpose unbleached flour, 180 grams
- 1 cup whole wheat pastry flour 120 grams
- 1 tbsp ground cinnamon
- 1/4 tsp baking soda
- 1/8 tsp kosher salt
- 1 cup buttermilk
- Powdered Sugar optional
Preheat the oven to 325°.
In a medium, microwave safe bowl, microwave the chocolate on high for 30 seconds. Stir the chocolate and continue to microwave at 15 second intervals, stirring after each time until the chocolate is melted and smooth.
In the bowl of a stand mixer, beat butter and yogurt until creamy.
Gradually add in the sugar and sugar substitute. Beat for 5 to 7 minutes or until light and fluffy.
Add the eggs one at a time stirring until just incorporated. Add the egg substitute and beat until just incorporated.
Stir in melted chocolate, chocolate syrup and vanilla until smooth.
In a medium bowl, whisk together all purpose flour, pastry flour, cinnamon, baking soda and salt.
Put mixer on low speed and beat in one third of the flour. Then beat in half of the buttermilk. Repeat ending with the final third of the flour. Beat until just incorporated.
Spray a 14 cup tube pan with baking spray.
Pour batter into the tube pan and even out with a spatula.
Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Place pan on a wire rack for 10 to 15 minutes.
Remove the cake from the pan and place directly on the wire rack. Cool completely.
Serve with powdered sugar.
I calculated 10 Weight Watcher Smartpoints.
Adapted from Southern Living recipe
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, lightened cakes: