Healthy Chocolate Cake

I’ve had this healthy chocolate cake recipe of mine popping up here and there on iFOODreal since 2014, without comments, and frankly, making me nervous. Every time I would see it, I would cringe. And that is not good when you cringe at your own food, especially if you make a living off cooking. It just can’t be good, the cake and the situation.

You know what no comments means? Well, sometimes, not always, but it means that recipe sucks. I bet there are at least 2 human beings that made my cake and thought “meh”, but were too polite to protest. However, there were no life threatening comments either. So, I think it wasn’t that bad but could be better.

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I also blame this chocolate cake on a batch of Instant Pot yogurt. Have you tried yet? Now, that I calculated it is 5 times cheaper than a store bought, I make a batch of organic yogurt every few weeks, place in Mason jars with plastic lids, and we are good for 10 days. Seriously, life changing hack and I was super sceptical – “why would anyone wanna make yogurt in the pressure cooker when you can go buy it?!”.

What you need to know about this slice of heaven?! It is every dark chocolate lover’s dream! My kids claimed that, since they love their overly sweet milk chocolate, me and Alex were left to enjoy pretty much entire cake (if too much dark chocolate keeps you awake, I recommend eating 1 slice before bedtime – sounds like a doctor’s advice haha). It is moist, not overly sweet and light. I based my chocolate cake on vanilla sour cream cake I grew up with in Ukraine.

If you are not “a baker” like me, this healthy chocolate cake is for you! The process and ingredients list couldn’t be simpler. You and whoever you make it for will love it! Looking for other simple cake recipes? Try my healthy almond cake, healthy peanut butter pie or no bake nutella pie.

How to Make Healthy Chocolate Cake

Gather all your ingredients.

Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with pencil, then cut out each circle with scissors.

Place cut outs inside each cake pan and spray with cooking spray covering the sides. Set aside.

Preheat oven to 350 degrees F.

In a large mixing bowl, add eggs and maple syrup, beat with an electric mixer for 30 seconds or until well incorporated.

Add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for another 30 seconds.

Add cacao powder and using a whisk, whisk until well mixed.

Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency.

Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.

While cake is baking, prepare the frosting. In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well. Refrigerate until ready to assemble the cake.

If you want runnier frosting like mine, use 2%+ yogurt. But if you want thick frosting that you can spread, use 2%+ Greek yogurt. You would have to buy 2 large containers of yogurt anyways, so you can choose the type of frosting.

Here is my test #2 picture, when I frosted entire cake with 2% Greek yogurt frosting.

Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.

When ready to assemble the cake, using long (fillet) knife, cut each cake in half lengthwise.

Place bottom layer and spread 1/4 of frosting on it (my picture show drizzle, you actually spread with spatula). Repeat with remaining layers. I would recommend to use a bit more frosting in between the layers and less on the top – cake will be richer.

Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.

Healthy Chocolate Cake

Print Recipe

★★★★★

5 from 2 reviews

This Healthy Chocolate Cake Recipe with yogurt, maple syrup and whole wheat flour is every dark chocolate lover’s dream and is perfect for beginners bakers.

• Author: ifoodreal.com
• Prep Time: 25 minutes
• Cook Time: 27 minutes
• Total Time: 52 minutes
• Yield: 10 slices

Ingredients

Cake:

• 3 eggs, large
• 1 cup maple syrup or honey
• 2 cups plain regular or Greek yogurt (3%+ fat)
• 1 tsp baking soda
• 1 1/2 tsp baking powder, aluminum free
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 cup cacao powder
• 2 cups whole wheat flour

Frosting:

• 1 1/2 cups plain Greek yogurt (2%+ fat)*
• 1/3 cup maple syrup
• 1/3 cup cacao powder
• 1/2 tsp pure vanilla extract

Instructions

1. Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with pencil, then cut out each circle with scissors. Place cut outs inside of each cake pan and spray with cooking spray covering the sides. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl, add eggs and maple syrup, beat with an electric mixer for 30 seconds or until well incorporated. Add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for 30 seconds.
3. Add cacao powder and using a whisk, whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency. Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.
4. While cake is baking, prepare the frosting. In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well. Refrigerate until ready to assemble the cake.
5. Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.
6. When ready to assemble the cake, using long (fillet) knife, cut each cake in half lengthwise. Place bottom layer and spread 1/4 of frosting on it. Repeat with remaining layers. Decorate however you wish. I grated a few candies on top, you could use sprinkles, fresh berries or icing sugar.

Store: Refrigerate covered for up to 5 days. Freeze tightly wrapped or in an airtight container for up to 3 months.

Notes

*If you want runnier frosting like mine, use 2%+ yogurt. But if you want thick frosting that you can spread, use 2%+ Greek yogurt. You would have to buy 2 large containers of yogurt anyways, so you can choose the type of frosting.

★ Did you make this recipe? Please give it a star rating in the comments.

32829.7 g247.9 mg8 g54 g15.4 g68.8 mg

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