Low Fat Chocolate Upside Down Cake
This low-fat chocolate upside down cake is perfect for satisfying your sweet tooth without excessive fat and sugar. We promise you won't miss the calories!
Cooking Time50 min
Ingredients
- 2 cups all-purpose flour (not self-rising)
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1 2/3 cup granulated sugar
- 1 cup skim milk, room temperature
- 1/4 cup nonfat plain yogurt
- 2 teaspoons vanilla extract
- 1 ounce unsweetened chocolate, melted, cooled slightly
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1 3/4 cup hot water
Instructions
To make the cake:
- Preheat oven to 325 degrees F. Set oven rack in middle of the oven. Lightly spray 9 x 13-inch glass baking dish with butter-flavor cooking spray.
- In a medium mixing bowl, whisk together flour, cocoa powder and baking powder, about 30 seconds. Set aside.
- In a large mixing bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined, about 1 minute.
- Add dry ingredients and whisk until just moistened, 30 to 40 seconds. Pour batter into baking dish; smooth top. Set aside.
To make the sauce:
- In a medium bowl, whisk together sugars and cocoa. Gradually add hot water and whisk until sugar is dissolved and sauce is smooth, about 30 seconds.
- Gently drizzle sauce over the back of a spoon onto the cake batter, covering batter completely. (Note: Don't be concerned if some of the batter floats up from below.)
- Bake until cake is firm to the touch, about 50 minutes. Allow to cool slightly, about 30 minutes. Release sides by running a knife around edges. Transfer squares to serving plates and spoon fudge sauce from bottom of baking dish over each piece.
Note: This cake can be cooled completely and cake squares removed as needed. Drizzle with sauce and cover remaining cake.
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