I have a rule when it comes to baked goods.
I only eat baked goods that I make myself. And no, it’s not because I’m some pretentious baked good snob, the rule was enacted in an attempt to keep my baked good intake to a minimum.
The concept encourages me to think about sweets in a new way…
When I see a really amazing chocolate cake at a coffee shop or a party, Instead of thinking,
“ That looks so good I have to get that chocolate cake”
I think to myself… ” That looks so good, I have to make chocolate cake when I get home“. Rather than feeling deprived, I feel inspired.
So here’s to having your cake and eating it too.
Cocoa Coffee Cake
This cake is moist and earthy, a pronounced chocolate flavor and not overly sweet. A thin swipe of chocolate glaze is optional, but definitely recommended.
1 cup strong coffee
8 tbls butter
3/4 cup cocoa powder
1 cup whole wheat flour
1 cup all-purpose flour
1 and 3/4 cups of brown sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups plain yogurt ( use whole milk or at least 2%)
Preheat over to 350.
Butter and flour a bundt pan.
Melt butter in a small saucepan, remove from heat and stir in the cocoa powder and coffee. Set aside to cool.
Whisk together the dry ingredients: flour, sugar, baking soda, salt
In a large mixing bowl, whisk together the eggs and yogurt. Stir in the cocoa- butter- coffee mixture. Fold in the dry mix.
Pour the batter into the bundt pan and bake for 35-45 minutes.
Top with this. Optional. But recommended.
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tbls milk