Coffee-Infused Chocolate Cake

11 Mar


Yesterday, a ridiculously rainy day, just spitting rain. I was busy doing taxes (ugh). One of those days. But while Rafe was out climbing, I whipped up a chocolate bundt cake. I finished a tin of cocoa in the making of it!

(Adapted from here, but I made it healthier… added fat-free yogurt and milk)


  • 1 3/4 c flour
  • 1/2 c whole wheat flour
  • 1/2 c cocoa powder
  • 1/3 c splenda sugar blend (or 2/3 c regular sugar)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 3/4 c warm coffee
  • 1/4 c canola oil
  • 1/3 c milk (I used almond)
  • 1/4 c fat free vanilla yogurt
  • 2 tsp vanilla


  • Preheat at 350. Grease bundt pan with PAM and dust with cocoa powder.
  • Whisk flour, cocoa, sugar, baking soda, baking powder, salt together in a large bowl.
  • In a medium bowl, whisk together wet ingredients. Add wet ingredients to dry and whisk/stir until combined. The batter will be very thick!
  • Pour batter into bundt pan and bake for ~35 min or until a knife comes out clean from the center. Cool on cooling rack and then invert cake.
  • Serve with vanilla ice cream or just pour a little heavy cream onto it…

One Response to “Coffee-Infused Chocolate Cake”

  1. Tom Wuthipol March 12, 2012 at 5:40 am #

    wow this looks absolutely delicious, drooling away 🙂

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