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Chocolate-Buttermilk Cake

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 From 3 ratings.

User Reviews

rating sarita
Well worth the effort - I topped it with vanilla whipped cream and fresh boysenberrries. I think this will be our standard chococake recipe from now on. Would make a great black forest base too. I also made it in two round pans instead of the suggested. Took about 40 minutes to bake - perfection. Very forgiving recipe - I accidentally mixed the beaten egg whites in with the yogurt mixture before adding to the dry - lots of volume despite.
rating sffoodlover
As with her other fussy fare from " Chcolate soup", hardly worth the bother. I was a guest at Mayacamas, where she "cooked", and was not alone in my opinion. Dull and not what I read about in the press. I am sure, with help and all day to prep., the results are note worthy. Under pressure, and when it counts, a short order cook would ring her bell. I eat out at least 5 times per week. I enjoy the spoils of a lavish corperate client expense account. As a graduate of the Cordon Blue, I feel I know good from Marisa Churchill. I admit she is easy on the eye, but please...leave bad TV out of the review process! 
rating ROBINO

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Chocolate-Buttermilk Cake

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS 45 MIN
SERVES: 8
The Good News Marisa Churchill uses red beets—a good source of the powerful, heart-healthy vitamin folate—to sweeten this cake and eliminate the need for extra fat. The recipe is one she devised for a healthy-cooking challenge on Top Chef.
ingredients

CAKE

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 1/4 cups low-fat buttermilk
  • 1 cup fat-free plain yogurt
  • 1 medium red beet (5 ounces), peeled and finely shredded
  • 4 egg whites

GLAZE

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons water
  • Raspberries, for serving
directions
  1. Make the Cake: Preheat the oven to 350°. Spray a 10-by-2-inch cake pan with cooking spray. In a bowl, whisk the flour with the granulated sugar, baking powder, baking soda, salt and cocoa powder. In another bowl, whisk the buttermilk with the yogurt and beet. Mix the beet mixture into the dry ingredients. In another bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cake batter.
  2. Scrape the batter into the baking pan. Bake for 55 minutes, until a toothpick inserted in the center comes out clean. Cool the cake on a rack for 20 minutes, then turn it out and let cool completely.
  3. Make the Glaze: Sift the confectioners’ sugar and cocoa powder into a bowl. Whisk in the water until smooth.
  4. Cut the cake into wedges and transfer to plates. Spoon 1 tablespoon of the glaze over each slice. Serve with the raspberries.

NOTES One Serving 354 cal, 1.6 gm fat, 0.2 gm sat fat, 78 gm carb, 3 gm fiber.

Recipe by Marisa Churchill
From A Pastry Chef’s Healthy Desserts
This recipe originally appeared in May, 2008.