Low Fat Chocolate Pound Cake

Here you go, the Smash Cake before it was destroyed by a mallet. Can you see what I mean now? As I said the picture is just awful. Ah, well. the cake however is delicious.

Low Fat Chocolate Pound Cake

It’s everything a pound cake should be in texture and crumb: dense. That’s why to my disappointment when I dropped the cake from the top of a four-step ladder just to see it splatter its life away, it frustratingly did no such thing. It just landed with hardly any damage. Maddening. So can you imagine how much pleasure I took smashing it with a mallet.

Now lets talk flavor. To make this low-fat I used 4% cottage cheese for a portion of the butter and it turned out great. This recipe is actually a chocolatey tweak of my Low-fat Pound Cake from last year. Admittedly, I’m not a low-fat dessert person, but the low fat pound cake was a hit, so I thought – shoot, a chocolate version is a must. Why? Well no real reason; other, than if you haven’t noticed I sort of love chocolate.

Low-fat Chocolate Pound Cake

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Low-fat Chocolate Pound Cake

Yield: Makes one 10 cup bundt shaped pound cake or two 9x5 loafs

Ingredients:

  • 1 1/2 cups unsalted butter, melted and cooled
  • 1/2 cup 4% cottage cheese, pureed to smoothness
  • 3 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 6 eggs
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup water
  • 1/2 cup unsweetened cocoa powder (I used Hershey's)
  • 1/4 cup Hershey's Special Dark Chocolate cocoa powder

Directions:

Preparation

Butter pan and lightly dust with cocoa powder.

  1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
  2. Fit stand mixer with a paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition.
  3. Place water in a sauce pan and heat until just simmering. Add in both cocoa powders and stir until completely combined. Add cocoa powder mixture into main mixture and mix until combined. Turn mixer down to low and keep mixer running while gradually adding in flour.
  4. Pour batter into pan and bake at 350 degrees F until inserted cake tester comes out free of crumbs, about 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before glazing

A few notes:

  • I finished the cake with a Valentine's spin, but feel free to keep it simple with a chocolate glaze. To finish like the picture, simply use the glaze from this recipe and tint it with pink food coloring (I used Americolor's Deep Pink). Then top it with a simple piping using Wilton's 1M tip, give the tip a quick circular swirl and top with a few raspberries.
  • To lower the fat in the cake I swapped out some of the butter portion for 4% cottage cheese (if you want to remain "full" fat just flip that portion back to butter). To use the cottage cheese make sure you puree it in a food processor or blender to a smooth texture. There should be no lumps left behind or they will bake into your cake as such and reveal itself when sliced.
  • I used a 10 cup bundt pan, but if you prefer to make the chocolate pound cake in the shape of a loaf use two 9x5 pans.
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56 Responses to “Low Fat Chocolate Pound Cake”

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    1
    Dos entre bambalinas — January 16, 2013 @ 8:54 am

    It looks delicious!! I love chocolat, so I love your recipe too!
    xo

    Reply

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    Averie @ Averie Cooks — January 16, 2013 @ 10:06 am

    I can’t believe it withstood a ladder-fall and pretty much stayed in tact! And your pic looks nice! I can’t believe you were so displeased by it but we’re our own worst critics but seriously, it’s a great pic!

    Reply

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    Rebecca @ Pavlova's Dog — January 16, 2013 @ 11:25 am

    That’s… that’s a bad picture? Your pictures are all excellent but you must hold yourself to such a high standard if that’s bad! This looks yum though, and I’ve just saved the classic low-fat pound cake as an easy everyday cake to eat, um, several times a day.

    Reply

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    DessertForTwo — January 16, 2013 @ 1:11 pm

    Your “bad” photos are 10x better than my good photos :)

    I’m so impressed you dropped a cake from a ladder. I think I need to get more creative with my food photography!

    xo

    Reply

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    joan — January 16, 2013 @ 1:21 pm

    LOVE your blog, LOVE your recipes and beautiful photography, but I just have to ask this question: How does a cake that has 3 sticks of butter in it qualify for low fat?

    Reply

    • Naomi replied: — January 17th, 2013 @ 12:50 am

      Joan-It’s only low-fat compared to its classic counterpart that uses one pound of butter.

      Reply

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    Sarah, Maison Cupcake — January 16, 2013 @ 2:08 pm

    Golly you’d never know from the pictures this was low fat. Looks amazing despite what you say about the photo!

    Reply

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    Regina @ SpecialtyCakeCreations — January 16, 2013 @ 2:18 pm

    Oh Naomi, I which I could take pictures as ‘bad’ as yours. Those would be my good ones!
    I love that this is low-fat. You totally can’t tell from the looks of it ;)

    Reply

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    Amanda @ The Dormestic Goddess — January 16, 2013 @ 2:29 pm

    Low fat can withstand high impact! Who knew? I think this picture AND the one of the smashed cake were gorgeous. I’m always so impressed with your glaze work, it looks so flawless and professional (not to mention tasty)!

    Reply

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    Heather Christo — January 16, 2013 @ 3:05 pm

    Oh Naomi- those pictures are GORGEOUS! Love the idea of subbing cottage cheese- I have never considered that, so smart!

    Reply

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    Sommer@ASpicyPerspective — January 16, 2013 @ 3:07 pm

    Say Whaaaaa? Low-fat? Brilliant!

    Reply

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    Jenny Flake — January 16, 2013 @ 3:13 pm

    Oh yah baby! This looks awesome, I remember that smashed cake picture, lol!

    Reply

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    Kate@Diethood — January 16, 2013 @ 3:14 pm

    Low fat cake… I’ll take it!
    And this is in no way a bad photo. Your photos are always beautiful… I love your style!

    Reply

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    Michelle @ Hummingbird High — January 16, 2013 @ 3:21 pm

    Wait. This is a bad picture? Are you SERIOUS!? It’s gorgeous! I wish my ‘bad’ pictures were as good as yours. No, I wish my ‘good’ pictures were as good as your bad ones!

    Reply

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    Oana — January 16, 2013 @ 3:58 pm

    The picture is awful?! I think it’s beautiful and very much the style of your other pictures. Out of curiosity, why don’t you like it?

    The cake looks delicious, and the fact that it’s low-fat makes it that much more appealing.

    Reply

    • Naomi replied: — January 17th, 2013 @ 1:12 am

      Oana- First off, thank you! To answer your question,I don’t love the styling for the exact reason you mentioned-it’s very much like my other pictures. As a person who is always looking to improve, this shows no growth. Aside from that factor, the styling is wrong for the cake – it doesn’t show off the cake decorating (although, hopefully the pound cake crumb is visible in the sliced pieces). The lighting is wrong: (1) too dark (2)there is lack of dimension in the picture (3) and as a result of 1 and 2, the un-sliced cake portion looks plastic.

      Having said all that, practice-practice-practice, right? :)

      Reply

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    Julie @ Table for Two — January 16, 2013 @ 4:03 pm

    seriously? low fat? you could’ve fooled me!! BUTTTTTT since it IS low fat, it would totally justify me having more than 3 slices, correct? :)

    Reply

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    claire @ the realistic nutritionist — January 16, 2013 @ 4:11 pm

    low fat?? I can’t believe it. But I’m so going to make it. Gorgeous!

    Reply

  17. #
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    Tasha Zee — January 16, 2013 @ 4:11 pm

    Completely agree with everyone .. the pic is amazing … and the cake .. totally does not look low fat .. way to trick the brain ;)

    Reply

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    Kevin (Closet Cooking) — January 16, 2013 @ 4:17 pm

    I really like the sound of using cottage cheese in a cake!

    Reply

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    marla — January 16, 2013 @ 4:24 pm

    Low fat means I can eat a double portion of this beautiful cake ~ right??!!

    Reply

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    jennifer — January 16, 2013 @ 4:28 pm

    You are way to hard on yourself, that picture was beautiful and I really liked the Valentine’s day spin on it. This is going into the “TO MAKE” file!

    Reply

  21. #
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    Aikko @ Bake Happy — January 16, 2013 @ 5:08 pm

    Seriously, this is low fat? I can’t tell! :) this is one amazing cake, Naomi! :)

    Reply

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    Laura (Tutti Dolci) — January 16, 2013 @ 5:21 pm

    Beautiful, love the glaze work!

    Reply

  23. #
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    Cookin Canuck — January 16, 2013 @ 5:37 pm

    Cottage cheese is such a great replacement for fatty ingredients. I use it in place of ricotta cheese a lot. This is one gorgeous cake, Naomi!

    Reply

  24. #
    24
    Gaby — January 16, 2013 @ 5:38 pm

    Loving that smashed cake photo!! That’s typically what a cake looks like for me after I go to town and eat it :)

    Pound Cake was something my mom always made for us for breakfast when we were growing up – but CHOCOLATE pound cake. Oh that’s a whole other story. I need some of that in my life immediately!

    Reply

  25. #
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    Caroline @ Pass the Cocoa — January 16, 2013 @ 5:45 pm

    Such a pretty picture, almost as good as the picture of the deconstructed cake! (:

    Reply

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    Mary @ The Kitchen Paper — January 16, 2013 @ 6:20 pm

    I’m not sure what you’re talking about.. ALL of your pictures are beautiful! I did like the smashed version, too ;)

    Reply

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    Lisa @hoopla palooza — January 16, 2013 @ 6:59 pm

    your cake pops out against the dark background-i think the pic is awesome because of this! please teach us how to take bad pics! :)

    Reply

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    Sylvie @ Gourmande in the Kitchen — January 16, 2013 @ 8:09 pm

    I sort of love chocolate too. ;-)

    Reply

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    Lola — January 16, 2013 @ 10:12 pm

    I love, love, love your website but how is this low fat if there’s 6 eggs and 1 and 1/2 cups butter? Am I missing something?

    Reply

    • Naomi replied: — January 17th, 2013 @ 12:48 am

      Lola-It’s only low-fat when compared to it’s classic counter part that entails one pound of butter.

      Reply

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    Karen Keyser — January 16, 2013 @ 10:58 pm

    I was greatly admiring this frameable photographic masterpiece and had to do a double-take when you were claiming it to be … wait, what were your words? (I need to look again) … “just awful”?? You are a funny one. ;) Great photo and great blog, Naomi. As always, keep up the outstanding and inspirational work. ;)

    Reply

  31. #
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    Aimee @ Simple Bites — January 16, 2013 @ 11:38 pm

    I’d enjoy a slice or two, smashed or not!

    Reply

  32. #
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    Karly — January 17, 2013 @ 3:21 am

    Oh, yes, Naomi. What a terrible photo. Psh.

    Reply

  33. #
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    Megan {Country Cleaver} — January 17, 2013 @ 4:16 am

    I am 110% behind this pound cake. And it sure took a pounding from that mallet – both photos (smashed and unsmashed) look gorgeous in my eyes. I would have unabashedly dug in hands first to that smashed one. Somehow it already deconstructed just made me want me to shove it in my face twice as bad…

    Reply

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    Maria — January 17, 2013 @ 3:13 pm

    Your photos are always stunning and I will eat this cake in any form, by the piece or a smashed mess!

    Reply

  35. #
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    Yael Even — January 18, 2013 @ 7:33 am

    I’m just learning about photographing my food , so I would love it if you could tell me what is wrong with the picture you didn’t like. My eye isn’t well trained enough to notice anything but I would like to learn.
    The cake sounds amazing and I am going to give it a try! Thanks!

    Reply

  36. #
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    Lola — January 18, 2013 @ 2:02 pm

    Thanks Naomi! I think I think my arteries just burst, lol!

    Reply

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    Lori @ RecipeGirl — January 18, 2013 @ 3:09 pm

    low fat totally works for me right now :) Looks delish!

    Reply

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    Danijela — January 18, 2013 @ 3:11 pm

    This looks so yummy. Just too beautiful!

    Reply

  39. #
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    Leslie — January 18, 2013 @ 3:17 pm

    Whaaaaaaaaaa? You thought the photo was bad. You.CRAZY!
    BEAUTIFUL and delicious!

    Reply

  40. #
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    Libby — January 19, 2013 @ 5:22 pm

    Looks delicious! Think I can use this recipe with the Mini Bundt pan? My tasting team loves getting Mini bundts and not having to deal with cake slices.

    Reply

    • Naomi replied: — January 20th, 2013 @ 6:58 am

      Libby- Mini bundts will work just fine. I would start checking for doneness at 40 minutes though.

      Reply

  41. #
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    Rochelle Hutchinson — January 19, 2013 @ 9:33 pm

    I wish my good photos were like your ‘bad’ ones. This looks beautiful as usual

    Reply

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    Ali @ Solano's Kitchen — January 21, 2013 @ 1:56 am

    I know I’m not the first one to say this, but I totally seriously wish that my good pictures looked as good as your “awful” ones :) Your desserts always look so beautiful!

    Reply

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    Ali @ Solano's Kitchen — January 21, 2013 @ 2:00 am

    andd that wasn’t supposed to say “totally seriously” :) way to sound super intelligent, huh? anyway, I really enjoy your blog – thanks for sharing!

    Reply

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    Stephanie @ Girl Versus Dough — January 21, 2013 @ 11:07 pm

    Oh yeah… this photo is terrible. So terrible, in fact, that I’m drooling and wish that I had that cake in my life ASAP so I could devour it entirely (because it’s low fat and all). ;)

    Reply

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    Elvira — January 24, 2013 @ 8:19 am

    Hey Noami…this cake is to die for! Your recipes, blog, pictures are superb. A+

    Reply

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    Carla @ Carlas Confections — January 29, 2013 @ 12:40 am

    I was thinking the same as Christina. Your bad photos are 1000x better than my good photos! (seriously) This cake looks amazing. And the smashed version of it speaks volumes. So pretty and so awesomely messy. I would love to be chomping on that mess ;)

    Reply

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    Faye Hyam — March 31, 2013 @ 8:32 pm

    Your cake and photos look amazing! I just did the math, though, regarding fat content and the butter and eggs work out to 306 grams of fat. If the yield for the cake is sixteen pieces using the bundt pan, this means the fat content per slice is 19 grams. Yikes!

    Reply

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    Anita Z. — March 28, 2014 @ 12:23 pm

    No need to use food coloring in the glaze – just use cranberry juice instead of orange!

    P.S. We enjoyed the cake, and I substituted even more of the butter with lowfat cottage cheese instead of 4% – it was still very tasty.

    Reply

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