Nutrition Information (per serving)
⅔ cup pastry flour
¼ cup cocoa
¼ tsp baking soda
¼ tsp baking powder
¾ cup sugar
1 whole egg
⅓ cup low-fat milk
¼ cup canola oil
3 Tbsp Kahlua
3 Tbsp brewed coffee
1 cup semi-sweet chocolate chips
½ cup evaporated skim milk
2½ cups fresh raspberries
- Preheat oven to 375F. Lightly coat a 9-inch by 13-inch baking sheet with canola oil spray and dust with flour.
- Combine pastry flour, cocoa, baking soda, baking powder and sugar. Mix well.
- Combine egg, milk, canola oil, kahlua and coffee. Beat with a wire whip until combined. Add dry ingredients and mix until just combined. Pour into baking sheet. Bake for 10 to 12 minutes, or until cake bounces back when touched in the center. Cool.
- Place chocolate chips in a medium bowl. Heat milk until scalded. Pour over chocolate chips and let sit for 5 minutes. Whisk with wire whip. When cake is cooled, spread ganache on top. Let cool completely and cut into 20 servings. Garnish with 2 tablespoons fresh raspberries.