- 1 2/3 mugs Gold Medal® whole wheat flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 1/2 cups low-fat plain yogurt
- 2 tbsps canola oil
- 1 teaspoon vanilla extract
- 3 large egg whites, from room temperature
- 1 1/4 mugs raspberries
- 2 tbsps honey
- 2 tablespoons hot tap water
- 1/4 mug raspberry all-fruit preserves, melted
How to make Chocolate-Raspberry Avalanche Cake
- Preheat the stove to 350°F. Layer a 9” x 9” baking dish along with cooking food spray.
- In a sizable bowl, blend the flour, 1/2 mug of the sugar, 1/4 cup of the cocoa, the actual baking powder, baking soda, as well as salt.
- In a little dish, mix 1 mug of the yogurt, the actual oil, and vanilla.
- Place the egg whites in a moderate bowl. Using an electric mixer on high-speed, defeat till gentle peaks form. Progressively defeat within the leftover 1/2 mug sugar till stiff, glossy highs form.
- Stir the actual yogurt combination into flour combination just till moistened. Fold within the egg white wines until no streaks of whitened stay. Pour into the prepared baking meal. Sprinkle equally with 1 cup from the raspberries.
- Bake for 40 minutes, or even till a wood pick inserted within the center arrives thoroughly clean. Cool on the stand for Ten minutes. Remove from the pan and place on the stand for cooling completely.
- In a small dish, mix the actual honey, water, and the leftover 1/4 mug cocoa. In an additional normal size bowl, blend the preserves and the remaining 1/2 mug yogurt. To serve, cut the wedding cake into pieces as well as best having a speck of yogurt and a drizzle of dark chocolate sauce. Garnish using the remaining 1/4 cup raspberries. 1 3/4 cups whole grain pastry flour may be used rather than the whole wheat flour.
Chocolate-Raspberry Avalanche Cake is ready to serve.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings