Chocolate Kahlua Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
160
protein 
2 g
sodium 
35 mg
carbohydrates 
23 g
fat 
7 g
fiber  
2 g
cholesterol 
12 mg
Servings 
20
Ingredients 

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

Chocolate Ganache
1 cup semi-sweet chocolate chips
½ cup evaporated skim milk

2½ cups fresh raspberries

Instructions 
  1. Preheat oven to 375F. Lightly coat a 9-inch by 13-inch baking sheet with canola oil spray and dust with flour.
  2. Combine pastry flour, cocoa, baking soda, baking powder and sugar. Mix well.
  3. 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.
  4. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.