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1
Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
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2
Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl.
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3
Combine the cocoa and espresso powder in a small bowl.
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4
Pour the boiling water over the cocoa mixture, whisking until smooth.
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5
Stir in the vanilla.
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6
Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended.
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7
Gradually add the flour mixture, stirring just until combined.
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8
Stir in the currants and chopped chocolate.
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9
Pour the batter into the pan.
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10
Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes.
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11
Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely.
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12
Dust generously with confectioners' sugar just before serving.
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Nutritional analysis per serving: 1 slice.
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14
Calories 180, Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 1 g); Protein 3.5 g; Carb 29 g; Fiber 1 g; Cholesterol 12 mg; Sodium 180 mg
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15
Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
