Editor's note: The recipe below is excerpted from Canyon Ranch Cooks and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.
Recipe information
Yield
Makes 16 servings
Ingredients
Preparation
Step 1
1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour.
Step 2
2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
Step 3
3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips.
Step 4
4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool.
Step 5
5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings.
