A mixture of dark chocolate, cocoa powder and instant coffee gives this cake has an indescribable rich taste and aroma that Interestingly emphasize spices such as cardamom and vanilla. Thanks to rapeseed oil, which can be replaced by another odorless vegetable oil, Greek yogurt and milk the texture of the cake becomes moderately moist and soft. And the dark raisins only adds juiciness. Cupcake does not need additional to impregnation, sprinkle it with plenty of icing sugar and serve. the value of one serving: (24 in total) 180 Calories, 7 g in total fat, saturated fats, proteins 3.5 g, carbohydrates 29 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 15 minutes. Complexity: easy Servings: 24 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. flour
- 1 and 1/3 Art. Sahara
- 2 tsp baking powder
- 0.5 tsp soda
- 1/4 tsp cardamom
- 3/4 tsp fine salt
- 2/3 Art. cocoa powder
- 1 tsp soluble espresso powder
- 0.5 tbsp. boiling water
- 1 tbsp. l vanilla extract
- 1 tbsp. Greek yogurt with a fat content of 2%
- 0.5 tbsp. milk fat content of 1%
- 1/3 Art. rapeseed oil
- 1 large egg of category CO
- Protein 1 of a large egg, category CO
- 1/3 Art. dark raisins, soaked for 1 minute in boiling water, drain the water
- 0.5 tbsp. chopped dark chocolate
- Icing sugar to sprinkle
Recipes with similar ingredients: premium flour, sugar, cardamom, cocoa, coffee, vanilla extract, yogurt, milk, eggs, raisins, bitter chocolate, icing sugar
Recipe preparation:
- Preheat the oven to 160 ° C. Sprinkle generously with a cooking spray shape with a diameter of 25 cm.
- In a medium-sized bowl, combine flour, sugar, baking powder, soda, cardamom and salt. Mix in a small bowl of cocoa and espresso. Pour boiling water over the coffee mixture and mix. Intervene vanilla.
- Whisk together in a large bowl yogurt, milk, canola oil, egg and egg white, add the coffee mixture and mix until homogeneous consistency. While stirring, gradually add flour mixture. Then mix in raisins and chopped chocolate.
- Pour the dough into a mold. Bake at the middle level of the oven, until the tester inserted in the cupcake comes out clean, about 50 minutes. Cool on a wire rack without removing from the mold for 10 minutes, then put the cupcake on the wire rack to cool completely. Before serving sprinkle generously with powdered sugar.
