Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  2. 1/4 cup 27g / 1oz Unsweetened cocoa powder

  3. 1 teaspoon 5ml Baking soda

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/4 cup 49g / 1.7oz Margarine

  6. 1 cup 198g / 7oz Sugar

  7. 3/4 cup 177ml Nonfat buttermilk

  8. 2 tablespoons 30ml Hot water

  9. 1 teaspoon 5ml Instant coffee granules

  10. 1 teaspoon 5ml Vanilla extract

  11. 1 1/2 oz 42g White chocolate

  12. 1 1/2 teaspoons 7 1/2ml Skim milk

  13. 2 cups 474ml Fresh raspberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F; coat a 6-cup ring mold with nonstick cooking spray.

  2. Combine flour, cocoa, baking soda and salt in a small bowl; set aside.

  3. Melt margarine in a medium saucepan over low heat.

  4. Remove from heat, and stir in sugar. Add buttermilk; stir well.

  5. Combine hot water and coffee granules, stirring until dissolved. Add to sugar mixture; stir well.

  6. Gradually add flour mixture to liquid mixture, stirring with a wire whisk just until blended. Stir in vanilla.

  7. Pour batter into prepared pan and bake for 25 minutes.

  8. Cool completely in pan. Invert cooled cake carefully onto a serving platter.

  9. Combine white chocolate and skim milk in a glass measure.

  10. Microwave at HIGH for 25 seconds, or until melted, stirring well. Drizzle evenly over cake.

  11. Spoon raspberries into the center of the cake. Garnish with additional raspberries and a mint sprig, if desired.

  12. Recipe By: Cooking Light, Guilt-Free Desserts


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