The secret to make this wet chocolate cake recipe with only 3 tablespoons of oil is pudding mixture, yoghurt and apple sauce – you will not believe that it is easy!
Damp chocolate cake recipe
I have experimented when I made this healthy chocolate cake from scratch with less fat and calories than conventional chocolate cake from scratch, which is not easy! After a few tests, I finally brought it to where my taste tester (also known as a husband, children and friends) thought it was great and could not believe that it was easy. My secret? There is pudding, yogurt and apple sauce in the mix! Totally optional, but I would like to surpass this with some chocolate syrup and fresh raspberries to make it exaggerated! Other chocolate dinders that you could also like, try this mealless chocolate cake or PB2 flour brown.
Why this chocolate cake works
I have created this chocolate cake recipe for those among them who want to make their cakes from scratch. Thanks to the pudding mixture, it is so incredibly moist, with a fraction of the fat in most recipes. Here is the reason why it works:
- Less fat
- Moist and tasty
- Great chocolate taste
- Can be made slightly gluten -free.
I originally created this recipe on February 9, 2012, but there were new photos. Hope you enjoy!
What you need
This cake rises beautifully and the coffee expresses the taste of the chocolate. Here are the ingredients with which I made this chocolate cake recipe. The following measurements can be found under a prescription card:
- Sugar – Add sweetness and help with moisture retention. Mönchskrucht sweetener can be used instead.
- Avocado or coconut oil – offers moisture and keeps the cake tender.
- Unsweetened apple sauce – A healthier replacement for some fat that adds moisture.
- egg – acts as a binder and offers structure.
- protein – increases the texture and adds protein for stability.
- Hot coffee – improves the chocolate taste and helps to bloom the cocoa.
- Unsweetened cocoa powder – gives the cake its deep chocolate taste.
- Vanilla extract – Add depth and improve the overall taste.
- Fat -free milk – offers moisture and helps to dissolve dry ingredients.
- Cake flour, do not climb yourself – Creates a lighter, softer cake texture.
- Immediate chocolate pudding (I didn’t use sugar -free, but you can) – adds moisture and wealth.
- Salt – improves taste and compensates for sweetness.
- baking powder – helps the cake by adding sourdough.
- baking powder – works with acid ingredients to create buoyancy.
- Simple fat -free Greek yogurt – Add Tang and keep the cake damp.
- Spray – prevents gluing and helps with the simple release from the pan.
Will it work without pudding? Yes, however, the texture changes and you have to increase the sugar. Can you use less oil? Yes, but I have already cut out more than half and less will work, but the texture becomes drier.
Heart -shaped cake
I used This biscuit cutter To strike out heart forms, but it’s totally optional. Instead, you can cut them into squares.
More chocolate desserts
For more Dessert ideas Check them with chocolate Five delicious chocolate dinner recipes To inspire your next enjoyment!
Yield: 20 Portions
Serving size: 2 .5 x 2.25 inch slice
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Preheat the oven to 325 ° F. Spray your cake pan lightly and flour.
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Dry ingredients: In a large bowl, combine dry chocolate pudding mix, salt, baking powder and baking powder and set aside.
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Wet ingredients: Mix hot coffee with the cocoa powder in a medium -sized bowl until it dissolves. Slowly add milk and vanilla extract. Set aside.
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Mix: Combine the sugar and oil in a blender at low speed; Mix to combine well.
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Add the apple sauce until you are mixed. Then add eggs and protein until you are incorporated.
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Slow with the dry ingredients a little dry, then add something from the moist ingredients that switch between wet and dry until all the ingredients are mixed.
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The last step is to add the Greek yogurt and easy to combine.
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Pour into the cake tub and add to the oven.
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Depending on the pan you use (I used a 13 x 9-inch pan) for 40 minutes or until the insertion of toothpicks comes out clean. Cupcakes are closer to 25 to 30 minutes.
Last step:
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Totally optional, but you can drizzle it with chocolate syrup and serve with raspberries if desired.
*I tested that with King Arthur Gluten -Free Measure for Measurement Flour And it worked great. The only change was to bake the cake for about 45 minutes.
Hope you enjoy!
Portion: 2 .5 x 2.25 inch slicePresent Calories: 163 KcalPresent Carbohydrates: 33 GPresent Protein: 3 GPresent Fat: 3 GPresent Saturated fat: 0.5 GPresent Cholesterol: 9.5 mgPresent Sodium: 335 mgPresent Fiber: 1.5 GPresent Sugar: 19.5 G
