Dark chocolate cake made with sugar substitute. Granular sucrolose is a heat stable sweetener that can be substituted for sugar in equal amounts.
INGREDIENTS (for 1 servings):
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup margarine
- 1/2 cup granular sucrolose sweetener
- 2 teaspoons vanilla extract
- 1 cup cold water
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.