This Chocolate Marble Cake offers the best of both worlds: creamy vanilla batter swirled with deep, coffee-enhanced chocolate. By using nonfat yogurt and egg whites, this recipe maintains a tender crumb and moist texture without the heaviness of traditional butter-laden cakes. The instant coffee powder amplifies the cocoa flavor, creating a sophisticated dessert that feels indulgent yet light. It is perfect for afternoon tea, casual gatherings, or as a show-stopping finale to a dinner party. The marbling technique creates a beautiful visual appeal, making every slice unique. Simple to prepare with pantry staples, this cake proves that low-fat doesn’t mean low on taste.
Chocolate Marble Cake – Lowfat
Description
This Chocolate Marble Cake offers the best of both worlds: creamy vanilla batter swirled with deep, coffee-enhanced chocolate. By using nonfat yogurt and egg whites, this recipe maintains a tender crumb and moist texture without the heaviness of traditional butter-laden cakes. The instant coffee powder amplifies the cocoa flavor, creating a sophisticated dessert that feels indulgent yet light. It is perfect for afternoon tea, casual gatherings, or as a show-stopping finale to a dinner party. The marbling technique creates a beautiful visual appeal, making every slice unique. Simple to prepare with pantry staples, this cake proves that low-fat doesn't mean low on taste.Ingredients
Directions
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Position the oven rack in the lower third of the oven and preheat to 350°F (175°C).
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Coat an 8- or 10-cup fluted tube pan with non-stick cooking spray.
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In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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In a small bowl, stir together 1/3 cup of the sugar, cocoa powder, instant coffee powder, and water until smooth. Set aside.
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In a small cup, whisk together the whole egg and egg white. Set aside.
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In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
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Gradually add the remaining 1 cup of sugar to the butter and beat on high speed until light and fluffy, about 3 minutes.
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Add the whisked eggs to the butter mixture and beat for 2 minutes, scraping down the sides of the bowl as needed.
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Reduce mixer speed to low. Add the dry ingredients alternately with the plain nonfat yogurt and vanilla extract, beginning and ending with the dry ingredients. Beat just until blended.
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Measure out 1 1/2 cups of the vanilla batter and stir it into the reserved cocoa mixture until smooth.
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Spoon about three-quarters of the remaining white batter evenly into the bottom of the prepared tube pan.
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Spoon dollops of the chocolate batter over the white batter, followed by small dollops of the remaining white batter.
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Insert a small knife into the batter and draw it through in a zigzag motion to create a marbled effect. Be careful not to over-mix.
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Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the cake in the pan on a wire rack for 10 to 15 minutes.
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Unmold the cake and allow it to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 807.1kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 2617.5mg110%
- Total Carbohydrate 190.4g64%
- Dietary Fiber 8.6g35%
- Sugars 81.7g
- Protein 13.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
