Chocolate Currant Cake with Tangy Chocolate Frostin

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chocolate Currant Cake with Tangy Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions