The secret to making this damp chocolate cake recipe with only 3 tablespoons butter is a mixture of pudding, yogurt and apple sauce – you will not believe it is light!
A recipe for a damp chocolate cake
I experimented, making this healthy chocolate cake from scratch with less fat and calories than a traditional chocolate cake, which is not easy! After a few rounds of testing, I finally got it to the place where my taste testers (also known as a husband, children and friends) think it is great and cannot believe it is easy. My secret? The mixture has pudding, yogurt and apple sauce! Completely optional, but I like to complement it with some chocolate syrup and fresh raspberries to do it from above! More chocolate desserts you may also like, try this Chocolate cake without flour or those PB2 without flour browns.
Why this chocolate cake works
I created this chocolate cake recipe for those of you who like to make their cakes from scratch. It is so incredibly moist thanks to the pudding mixture, with some of the fat in most recipes. That’s why it works:
- Less fat
- Moist and delicious
- A great chocolate taste
- Can easily be done GlutenS
Initially, I created this recipe on February 9, 2012, but gave her new photos. I hope you like it!
What will you need
This cake rises beautifully and coffee reveals the aroma of chocolate. Here are the ingredients I used to make this chocolate cake recipe. See a recipe card for measurements below:
- Sugar Adds sweetness and helps with moisture retain. Instead, a fruit fruit sweetener can be used.
- Avocado or coconut oil – Provides moisture and keeps the cake gentle.
- Apple sauce – A healthier substitute for a little fat, adding moisture.
- Egg – acts as a binder and provides a structure.
- Egg whites – lightens the texture and adds protein for stability.
- Hot cooked coffee – Improves the chocolate scent and helps to bloom cocoa.
- Cocoa – It gives the cake with the deep chocolate taste.
- Vanilla extract – adds depth and increases the overall aroma.
- Fat -free milk – Provides moisture and helps to dissolve dry ingredients.
- Cake flour rather than self -saving -Creates a lighter, softer texture of the cake.
- Instant chocolate pudding (I didn’t use no sugar but you can) – adds moisture and wealth.
- Salt – Improves the aroma and balances sweetness.
- Baking powder – Helps to lift the cake by adding kvass.
- Baking soda – Works with acidic ingredients to create lifting.
- Usually Greek yogurt without fat – adds Tang and keeps the cake moist.
- Spray oil – Prevents sticking and helps with easy release from the pan.
Will it work without the pudding? Yes, however, the texture will change and you will need to increase sugar. Can you use less oil? Yes, but I have already cut more than half and the use of less will work, but the texture will be drier.
Heart -shaped cakes
I have used This cookie cutter To pierce heart forms, but this is completely optional. Instead, you can cut them into squares.
More chocolate desserts
For more dessert ideas Using chocolate, see those Five delicious chocolate dessert recipes To inspire your next treat!
Yield: 20 portions
Size serving: 2 .5 x 2.25 inches slice
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Preheat the oven to 325 ° F. Gently spray the flour from the cake pan.
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Dry ingredients: In a large bowl, combine flour, a mixture of dried chocolate, salt, baking powder and baking soda and set aside.
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Wet ingredients: In a medium bowl, combine hot coffee with cocoa powder until dissolved. Slowly add milk and vanilla extract. Set aside.
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Mix: In a low -speed stand mixer, combine sugar and butter; Mix to combine well.
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Add the apple sauce until mixed. Then add eggs and egg whites until they are switched on.
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Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed.
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The last step is to add the Greek yogurt and just mix for combination.
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Pour into the cake pan and transfer to the oven.
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Depending on the pan you use (I used a 13 x 9-inch pan), bake for 40 minutes or until the placed toothpick comes out clean. Tartlets will be closer to 25-30 minutes.
Last step:
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Completely optional, but you can smear it with chocolate syrup and serve a raspberry garnish if you wish.
*I tested this with King Arthur a gluten -free measure to measure flour And it works great. The only change was to bake the cake for about 45 minutes.
I hope you like it!
Service: 2 .5 x 2.25 inches slice., Calories: 163 kcal., Carbohydrates: 33 g., Protein: 3 g., Fat: 3 g., Saturated fat: 0.5 g., Cholesterol: 9.5 mg., Sodium: 335 mg., Fiber: 1.5 g., Sugar: 19.5 g
