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Skinny Coffee-Chocolate Marble Cake
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Prep Time:
30 minutes
Total Time:
2 hours
Espresso glazed dessert with significantly less saturated fat and sodium than the original. Perfect for a coffee break with a flavorful twist.
Ingredients:
  • 2 1/2 cups sifted cake flour or 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Yoplait® plain fat-free yogurt
  • 1 1/4 cups granulated sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/2 cup refrigerated or frozen fat-free egg product, thawed
  • 1/2 cup low-fat buttermilk
  • 2 teaspoons vanilla
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 1/2 cup boiling water
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant espresso coffee powder or instant coffee crystals
  • 2 teaspoons powdered sugar and/or unsweetened cocoa powder
Instructions:
  • Preheat the oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan and set it aside. Reserve 1/2 cup of the cake flour or all-purpose flour. In a large bowl, mix the rest of the flour, baking powder, baking soda, and salt.
  • In a separate bowl, blend together yogurt, 1 1/4 cups granulated sugar, oil, egg product, buttermilk, and vanilla. Combine this yogurt mixture with the flour mixture and mix until just combined. In another bowl, mix cocoa powder with 2 tablespoons espresso powder. Take half of the yogurt mixture (about 2 cups) and combine it with the cocoa mixture until smooth. Set aside. Add the remaining 1/2 cup of flour to the rest of the yogurt mixture and whisk until just combined.
  • Layer the white batter evenly into the prepared pan. Spoon the chocolate batter carefully over the white batter in an even layer. Repeat with remaining batters.
  • Bake for 30 to 35 minutes until a toothpick comes out clean when inserted near the center. Let the cake cool in the pan for 15 minutes before removing it. Place the cake on a wire rack over a sheet of waxed paper and poke holes throughout using a long wooden skewer.
  • Mix together hot boiling water with sugar and espresso powder until fully dissolved.
  • Gently drizzle coffee mixture over the cake, ensuring even coverage. Allow it to cool completely before dusting with powdered sugar and/or cocoa powder.

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