Makes 18 Servings
Total Time: 1 hour and 30 min
INGREDIENTS:
2-1/2 cups cake flour, sifted, or 2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt, lowfat or fat free
1- 1/4 cup sugar (I use organic evaporated cane)
1/2 cup avocado oil
1/2 cup egg whites or 3 egg whites
1/2 cup lowfat buttermilk
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
DIRECTIONS:
Preheat oven to 350°F.
Using cooking spray, grease 2-8″ round cake pans, set aside. Set aside 1/2 cup of the cake flour. In a large bowl, combine the 1-3/4 cups flour, baking powder, baking soda, and salt.
2. In another large bowl, whisk together yogurt, sugar, oil, egg whites, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
3. Spoon half of the white batter evenly into the prepared pans. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter. Using a knife or a toothpick and make swirls for the marble effect.
4. Bake for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack and cool completely before frosting.
You may frost with any favorite frosting or use my go-to Chocolate Frosting.
Nutrition Details
per serving
Calories 200, Fat 7g, Cholesterol -, Sodium 120mg, Saturated Fat 0.5g, Protein 4g, Fiber 0g, Carbohydrates 32g
