WW Decadent Chocolate Cake

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WW Decadent Chocolate Cake is a light cake prepared using cocoa and buttermilk that maintains the calories at a low level without losing its taste. This cake is targeted at the chocolate lovers who need something light. Cocoa powder gives the bitter taste of chocolate, and buttermilk renders the crumb soft. Canola oil is used instead of butter, which lowers the level of saturated fat and makes the texture soft. The ingredients of WW Decadent Chocolate Cake are very basic, and they can be found in your home. The cake is delicious and has a rich chocolate flavor. It is also well-sweetened. Every slice is cut to fit in your Weight Watchers program; therefore, you will enjoy it without any remorse.

STATS:

  • Calories: 170 kcal
  • Prep time: 15 minutes
  • Serving size: 1 slice
  • Cook time: 30 minutes
  • Cuisine: American
  • Total time: 45 minutes
  • Course: Dessert
  • Diet: Weight Watchers amiable.
  • Serving: 12

EQUIPMENT:

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 9-inch round cake pan
  • Oven

INGREDIENTS:

  • 1 cup all-purpose flour.
  • A single cup of low-fat buttermilk
  • 1 cup sugar.
  • 1/2 cup cocoa powder without sugar..
  • 1/4 cup canola oil, 2 big eggs.
  • 1 teaspoon vanilla extract.
  • A single tablespoon of baking soda is sufficient
  • 1 teaspoon of powder for baking.
  • 1/2 teaspoon salt.

INGREDIENT NOTES:

Flour:

  • The cake is made of flour, which provides structure. To make it healthier, you can swap one half with whole wheat flour, which will make it denser.

Butter Milk:

  • Buttermilk is used to make the cake moist and provides a tangy flavor. In case you do not have it, combine 1 cup of milk and 1 tsp juice from the lemon or vinegar and allow it to stand 5 minutes.

Cocoa Powder:

  • Cocoa powder is fat-free and gives the chocolate taste. Never use cocoa that has sugar in it.

Canola Oil:

  • Canola oil additives are less saturated fat and tender than butter. Any other neutral oil may be used, though canola is the most effective.

Egg:

  • Eggs provide support to rising and are a binding agent. Eggs mix better when at room temperature.

Sugar:

  • Sugar imparts equitable sweetness. You could cut back on the amount, or you can use a sugar substitute so as to cut on points.

Baking Soda:

  • Baking soda and baking powder should both be used to rise. They make the cake light.

Vanilla Extract:

  • Vanilla essence enhances flavor balance as well as smooth out the taste of cocoa.

INSTRUCTIONS:

  1. First, turn on your oven to 350°F.Apply grease and flour to a nine-inch cake pan.
  2. Mix the flour, baking powder, cocoa, baking soda, and salt in one bowl.
  3. In another bowl, beat sugar, eggs, oil, and vanilla until combined.
  4. Add buttermilk and stir.
  5. Add dry mix to wet mix. Stir till just mixed. Do not overmix.
  6. Smooth the batter after adding it to the cake pan.
  7. A toothpick is expected to come out clean after 30 minutes of baking.
  8. In the pan, allow to chill for 10 minutes. Move it on a metal rack and allow it to cool completely.
  9. Cut into twelve equal parts and eat.

SERVING SUGGESTIONS:

Dessert Pairings

  • Dust with powdered sugar
  • Lib with sugar-free whipped cream.
  • Served with raspberries or strawberries.

Snack Time Ideas

  • Uses hot coffee or green tea.
  • Enjoy with apple slices
  • Incidentally, sprinkle some nuts.

Party & Gathering

  • Trays cut into mini dessert squares.
  • Serve with fruit skewers
  • Drizzle sugar-free chocolate syrup.

Post-Meal Treat

  • After a light salad lunch
  • With a grilled chicken dinner
  • As a snack in the evening with cold skim milk.

TIPS:

  • Do not stir up the batter and make it thick.
  • Check baking time, 28 minutes to avoid drying.
  • Add blended room-temperature eggs.
  • Bring 1 tsp Instant Coffee to the cocoa to give it more flavor.
  • Slices are cut into equal portions.

STORAGE INFORMATION:

FRIDGE:

  • Store refrigerated sides in a box. Store for at least 4 days. Preheat and serve, if you wish.

FREEZER:

  • Cover slices with plastic wrap and foil. Store for 2 months. Before serving, let it thaw in the fridge.

FAQs:

Can I replace buttermilk?

  • Yes, milk and vinegar or lemon juice.

How can I make it dairy-free?

  • Yes, almond milk with lemon juice would be an excellent substitute for buttermilk.

Can I reduce sugar?

  • Yes, use a sugar substitute. It reduces calories and points.

Can I frost the cake?

  • Yes, but frosting is an addition of calories. Apply light yogurt or cream cheese-based frosting.

NUTRITIONAL INFORMATION:

Calories: 170Carbs: 29 g

Iron: 6%

Vitamin A: 2%

Calcium: 4%

Protein: 4 gFiber: 2 g

Iron: 6%Total carbs: 29 g

Serving size: 1 slice

Sodium: 185 mg

Serving: 12

Potassium: 145 mg

WW Decadent Chocolate Cake has seven serving points of Weight Watchers.