Mexican Chocolate Pound Cake

Enjoy a slice of warmly spiced Mexican Chocolate Pound Cake. It is lightened and made with healthy ingredients.

This is an amazing cake. I couldn't believe it was light! Mexican Chocolate Pound Cake Low Calorie Low Fat Dessert
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.

This is an amazing cake. I couldn't believe it was light! Mexican Chocolate Pound Cake Low Calorie Low Fat Dessert
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.

This is an amazing cake. I couldn't believe it was light! Mexican Chocolate Pound Cake Low Calorie Low Fat Dessert
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This is an amazing cake. I couldn't believe it was light! Mexican Chocolate Pound Cake Low Calorie Low Fat Dessert

Mexican Chocolate Pound Cake

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 20 slices
Calories 226 kcal
Author Christie Daruwalla

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325°.
  2. 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.
  3. In the bowl of a stand mixer, beat butter and yogurt until creamy.
  4. Gradually add in the sugar and sugar substitute. Beat for 5 to 7 minutes or until light and fluffy.
  5. Add the eggs one at a time stirring until just incorporated. Add the egg substitute and beat until just incorporated.
  6. Stir in melted chocolate, chocolate syrup and vanilla until smooth.
  7. In a medium bowl, whisk together all purpose flour, pastry flour, cinnamon, baking soda and salt.
  8. 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.
  9. Spray a 14 cup tube pan with baking spray.
  10. Pour batter into the tube pan and even out with a spatula.
  11. Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  12. Place pan on a wire rack for 10 to 15 minutes.
  13. Remove the cake from the pan and place directly on the wire rack. Cool completely.
  14. Serve with powdered sugar.

Recipe Notes

I calculated 10  Weight Watcher Smartpoints.

Nutrition Facts
Mexican Chocolate Pound Cake
Amount Per Serving
Calories 226 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 20g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Southern Living recipe

 

Happy Healthy Eating,

Christie

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Comments

  1. I've had mitral valve repair and would be happy to answer any questions you or your husband have.
    • Fooddonelight says
      Thanks you Lesa. At this point I think we are just not sure what to expect afterwards. We have a good understanding of the procedure. When we go for his pre=op that will be my main area of questioning.
  2. Yeah..I wish I could have a slice and freeze the rest :D if it's with chocolate I have to finish it :D
    • Fooddonelight says
      LOL - That is why I had to get it out of my house. It will call to me from the freezer to eat another slice even frozen.
  3. I just love pound cake, but never had a chocolate version. This looks so yummy! Hope all is well with your hubby.
  4. This looks wonderful! I love having treats in my freezer! Thanks for the recipe.
  5. Oh this looks wonderful! I love cake more than anything in the world!Thanks for sharing on Show Me Your Plaid Monday's!
  6. Katherines Corner says
    praying for a stress free and speedy recovery for your hubby. Thank you for sharing your lovely blog at the Thursday Favorite Things blog hop xo P.S. yummy cake
  7. Michelle M. says
    This looks amazing! Just wondering what syrup you used, and if I can use anything else if I don't wanna use syrup? Thanks!:)
    • Christie Daruwalla says
      Hi Michelle, I used a grocery store brand, Kroger, because it had the least calories. I'm not sure what else you could use, maybe some melted chocolate but I'm not sure if that would work.
  8. Sounds wonderful but you lost me, at stand mixer...cant believe I don't have one! Suggestions on how to make this recipe without it?
  9. Hmmm, Looks delish! My son is having his annual Bacon Birthday Bash soon and I am wondering what you all think this cake would be like with bacon in it? How about some chili powder? Any thoughts? thanks!
    • Christie Daruwalla says
      I love that idea. I don't see why it would work. Chocolate and bacon go well together as does chili powder! I would love to hear how it turns out. I would probably cover some pieces of bacon in chocolate to put on top too! So fun!!

Trackbacks

  1. [...] It is not an exact 1 for 1 swap.  You actually need half the amount of Greek yogurt.  For example, if a cake requires 1 cup of butter, I will use 1/2 cup butter and 1/4 cup non-fat Greek Yogurt.  That is what I did in my Mexican Chocolate Pound Cake. [...]
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