Name: Healthy chocolate cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: For the cake:; 3 large eggs; 3 tbsp honey or maple syrup; ½ cup muscovado sugar; 2 cups plain thick Greek yogurt (not low-fat); 1 tsp bicarbonate of soda; 1 tsp baking powder; 1 tsp vanilla extract; 2 pinches of salt; 1/2 cup cacao powder (pure); 1 cup self-raising whole wheat flour; 1 cup self-raising flour; Frosting:; ½ cup plain Greek yogurt; 3 tbsp cocoa powder; 50g dark chocolate (85%) melted & cooled; 1 tsp vanilla extract; 2 tbsp honey or maple syrup; 1/2 cup icing sugar (approx.)

Healthy chocolate cake

1 Sep 2019

by Wholeness

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Background

Even chocolate cakes can be made more healthy if you use good quality chocolate and healthy ingredients, such as yoghurt. This healthy chocolate cake is almost fat free, as it’s baked without butter or oil - even the frosting is made with yogurt. Most of the sugar is substituted with maple syrup or honey - in fact you could just use that instead of any sugar (just add more).

Ingredients

For the cake:
3 large eggs
3 tbsp honey or maple syrup
½ cup muscovado sugar
2 cups plain thick Greek yogurt (not low-fat)
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
2 pinches of salt
1/2 cup cacao powder (pure)
1 cup self-raising whole wheat flour
1 cup self-raising flour
Frosting:
½ cup plain Greek yogurt
3 tbsp cocoa powder
50g dark chocolate (85%) melted & cooled
1 tsp vanilla extract
2 tbsp honey or maple syrup
1/2 cup icing sugar (approx.)

Instructions

In a large mixing bowl, whisk the eggs, sugar and maple syrup until combined.
Add the cacao powder and mix well. Add flour and whisk until you get a smooth batter, but don’t overmix.
Divide the batter between the cake tins, spreading it out evenly.
Bake on the lower rack in the oven for 25-30 minutes or until a wooden skewer inserted in the centre comes out clean.
While the cake is baking, prepare the frosting. In a large bowl, combine yogurt, cocoa powder, maple syrup, and vanilla, then whisk well. Pour in the cooled chocolate and whisk until smooth and thick, adding the sugar gradually. Add more sugar if the sauce is not thick enough (it should be spreadable - but it will get thicker in the fridge!) Refrigerate it until you’re ready to frost the cake.
Remove the cakes from the oven and let them cool in the tins for 10 minutes.
Using a spatula, separate the edge of each cake from the pan, then turn them onto a wire rack. Peel off the parchment paper, turn them overt, then place them (bottom down) on the wire rack. Let them cool completely.
Take the frosting out of the fridge - if not thick or sweet enough, mix in more icing sugar.
Add a thick layer of frosting on top of a cake. Put this on a serving plate. Put the other cake on top and frost the cake all over with the remaining cream.
Rest in the fridge for an hour for the frosting to set.
Dust with cocoa powder before slicing and serving (or use icing sugar, edible star-dust, sprinkles, chocolate shavings, fresh berries etc).