I believe everyone deserves chocolate cake- no matter what their diet. This amazing signature recipe comes from my very first cookbook, and to this day it is one of my – and now thousands of readers – most beloved recipes. Why? Because not only is it moist, tender and oh-so chocolaty, it takes just a bowl and a whisk to make.

To make this cake gluten-free I use Cup4Cup flour. It tastes and bakes up great, and yep, swaps in for the flour, cup for cup. To create a layer cake for extra special occasions see the Or Try This directions below.

Makes 9 servings

Ingredients

¼ cup canola oil
1 large egg
1 teaspoon vanilla extract
¼ cup packed dark brown sugar
1 cup no-calorie granulated sweetener (or 1/2 cup baking blend such as Truvia for Baking)
1 cup buttermilk
1¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup Dutch cocoa powder
¼ cup hot water
2 teaspoons powdered sugar

Instructions

1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick baking spray.

2. In a large bowl, whisk together the oil and egg until the mixture is frothy and thick. Add the vanilla, brown sugar, and sweetener. Beat with a whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly incorporated into the mixture. Add the buttermilk and continue to mix.

3. Sift the flour, baking powder, baking soda, and cocoa powder and stir into the wet ingredients. Whisk vigorously for 1 to 2 minutes, or until the batter is smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth (the batter will be thin). Pour the batter into the prepared pan and tap the pan on the counter to level the surface and to help remove any bubbles.

4. Bake for 18 to 20 minutes, or until the center springs back when touched or a toothpick inserted into the center comes out clean. Do not overbake. Cool the cake on a wire rack. Dust with powdered sugar or top with frosting before serving.

Or Try This………………………………………………………………………………

To make a layer cake double the cake recipe, pour into 2 9-inch round pans and bake according to directions. Frost and fill with:

Chocolate Whipped Cream Frosting.

Ingredients

4 ounces tub-style light cream cheese

1/4 cup cocoa powder

1/3 cup no calorie granulated sweetener (or 2 1/2 tablespoons Truvia for Baking)

2 cups light whipped topping, divided

Instructions

1. In a small mixing bowl, beat the cream cheese, cocoa powder, and sweetener with an electric mixer until well blended.

2. On slow speed, beat in 1 cup of the whipped topping to incorporate. Add the remaining 1 cup and beat on low very briefly until combined and fluffy.

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Nutrition Information Per Serving (cake with powdered sugar)
Calories 160 : Carbohydrate 22g (Sugars 8g) : Total Fat 7g (Sat Fat 1g) : Protein 3g : Fiber 1g : Cholesterol 25mg Sodium 180mg : Food Exchanges: 1 1/2 Carbohydrate, 1Fat
Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 5 | Smart Points: 6

Nutrition Information Per Serving: (frosting) 2 tablespoons
Calories 45 : Carbohydrate 4g (Sugars 1g) : Total Fat 2 g (Sat Fat 1 g) : Protein 2g : Fiber 0g : Cholesterol 0mg : Sodium 80mg :
Food Exchanges: 1 Fat : Carbohydrate Choices: 0 Weight Watcher Plus Point Comparison: 2

Recipe courtesy of Eat What You Love: More than 300 Recipes Low in Sugar, Fat, and Calories