Chocolate Currant Cake with Tangy Chocolate Frosting Recipe

Name: Chocolate Currant Cake with Tangy Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried currants; 2 tablespoons whiskey; 1 1/4cups all purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/4cups sugar; 1 cup plain low-fat yogurt; 2/3 cup vegetable oil; 1/4 cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup miniature semisweet chocolate chips; Tangy Chocolate Frosting

Servings: persons

1/2 cup dried currants
2 tablespoons whiskey
1 1/4cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4cups sugar
1 cup plain low-fat yogurt
2/3 cup vegetable oil
1/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
Tangy Chocolate Frosting

1
Preheat oven to 350F.
2
Butter and flour 13x9x2-inch metal baking pan.
3
Combine currants and whiskey in small bowl.
4
Let stand 20 minutes.
5
Sift flour, cocoa, baking soda and salt into medium bowl.
6
Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl.
7
Mix in dry ingredients.
8
Fold in currant mixture and chocolate chips.
9
Pour batter into prepared pan.
10
Bake until tester inserted into center comes out clean, about 30 minutes.
11
Cool completely in pan on rack.
12
Spread Tangy Chocolate Frosting over cooled cake and serve.

992

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup dried currants, 2 tablespoons whiskey, 1 1/4cups all purpose flour, 1/2 cup unsweetened cocoa powder, and more.

Yes, Chocolate Currant Cake with Tangy Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Currant Cake with Tangy Chocolate Frosting

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