Chocolate Divine Cake Recipe




Chocolate Divine Cake Ingredients

1 cup sifted all-purpose
1 unbleached flour
3/4 cup sifted stone-ground whole
1 wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup granulated sugar
1/4 cup (plus 2 tablespoons lightly
1 packed brown sugar
1 medium baking potato, 4 oz.,
1 peeled and quartered
1 pt nonfat plain yogurt or
1 nonfat sour cream
2 tbsp mild honey
1/4 tsp vanilla extract
1/4 tsp chocolate flavor (optional)
1/3 cup canola oil
3 large egg whites, at room temp

A Recipe for
Chocolate Divine Cake

 

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This Recipe for Chocolate Divine Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


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This is a recipe for Chocolate Divine Cake from the recipe cookbook of Recipes-to-go (Dessert)


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Food Tip
Try basting or searing beef with stock or broth instead of oil.




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Chocolate Divine Cake

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.







Chocolate Divine Cake Directions

Preheat oven to 350F. Grease a 12-cup Bundt pan and dust with
unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa
powder, baking soda, and salt. Mix in both sugars until there are no
lumps. Set aside. Put the peeled potato into a large food processor.
Using the steel blade, process the potato until finely minced. Drain
the yogurt of all excess liquid. Discard excess liquid. Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
to the minced potato in the food processor and mix on high for 60
seconds. Be sure to scrape the sides of the bowl while processing.
Pour this mixture into the bowl of dry ingredients and beat with an
electric beater on high for 60 seconds. Be sure to scrape the sides
of the bowl while beating. Clean and dry the beaters well. In another
bowl, beat the egg whites until soft peaks form. Fold the egg whites
into the batter until everything is mixed well. Pour the batter into
the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
or until a cake tester comes out clean. Remove the cake from the oven
and let cool for 25 minutes. Do not be concerned if the cake falls
slightly. Using a knife, go around inside and out side edges of
cake. Invert the Bundt pan over a plate and carefully shake the cake
loose. Let the cake cool completely and frost with a chocolate glaze.

Serves: 14

 

 

 

 

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