2 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. unsweetened cocoa, preferably dutch
1 1/3 c. sugar
1/4 c. water
1 tsp. instant espresso powder
4 tbsp. unsalted butter
1 large egg
1 large egg white
1 c. nonfat plain yogurt
2 tsp. vanilla extract
powdered sugar, for garnish

Preheat oven to 350°F. Coat a small (10 cup) Bundt pan or an 8-cup loaf pan with non-stick cooking spray; lightly dust with flour, tapping out any excess.

Sift together flour, baking powder, baking soda and salt; set aside. Stir together cocoa powder, 1/3 cup of the sugar, water and espresso powder; set aside.

Beat butter with an electric mixer on high speed for 1 minute. Add remaining 1 cup sugar and beat 1 minute more. Mixture will by dry and grainy. With mixer on low speed, slowly add egg and egg white. Beat on high speed for 2 minutes. Reduce mixer speed to low; alternately add flour mixture, yogurt and vanilla in thirds, mixing lightly.

Remove 1 1/2 cups batter; stir cocoa mixture into this portion of the batter. Spoon about 3/4 of the white batter into the prepared pan. Spoon alternating dollops of chocolate and white batters over batter in pan, then use a butter knife to marble the batters together.

Bake until a toothpick inserted in the center comes out clean - about 45 to 50 minutes if baking in a Bundt pan or 50 to 55 minutes if baking in a loaf pan. Cool in pan for 10 minutes before removing.

Serving Size: 12