So I know this blog is called Screw Your Diet, but I did say that at least every once and a while, I would post something relatively healthy. I don't know how often that will actually happen, or if there will even be any regularity to the healthier stuff, but I'm sure I'll come up with a plan at some point.
Anyway, for my first healthy-ish recipe here on SYD, I've chosen a light and moist, almost spongy chocolate cake with a cream cheese based frosting. I mean, it's still a chocolate cake, but it's not particularly rich and won't fill you up the way something like cinnamon sugar pull apart bread might do. The original recipe called for espresso powder, making this a mocha cake, but seeing as how I didn't have any on hand, it's just chocolate.
Recipe adapted FoodNetwork.com
Active Prep Time: 25 minutes
Total Prep Time: About 1½ hours
Special Equipment: Electric Hand Mixer
- Cooking spray
- ¾ cup whole wheat flour
- ½ cup all purpose flour
- ½ cup processed cocoa (sweetened)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons butter, melted (preferably unsalted)
- 2 tablespoons canola oil
- 2 eggs
- 2 egg whites
- 1½ cups low fat yogurt (Used Greek style plain)
- 2 teaspoons vanilla extract
- ¾ cups granulated sugar
- 2 ounces dark chocolate (sweetened)
- 1 (8 ounce) bar cream cheese, room temp
- ⅓ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 small square dark chocolate
- Place a rack at the center of the oven and preheat to 350ºF
- Spray a 9x13 inch cake pan with non-stick cooking spray and set aside
- In a medium sized bowl, whisk together both types of flour, cocoa, salt, backing soda, and baking powder. Make sure they are completely mixed.
- In a large bowl, whisk together melted butter and canola oil. Add eggs and egg whites and whisk it all together. Fold in yogurt, vanilla extract, and sugar. Melt the chocolate in the microwave or a double boiler and fold into the batter.
- Gradually add dry ingredients into the larger bowl with the batter, stirring until incorporated. Do not overbeat - the batter should be thick and lumpy.
- Pour batter into prepared cake pan and bake for 25 - 30 minutes. Cake should be nicely risen and a toothpick inserted into the center should come out clean.
- Set aside and allow to cool for about 20 - 30 minutes.
- (While the cake is cooling, move on to the frosting)
- Place cream cheese, confectioners' sugar, and vanilla extract in a bowl and combine with an electric hand mixer until soft and creamy. (You can mix it by hand without the electric mixer, it just takes a little longer.)
- Spread frosting evenly over cake. Finely grate one small square of chocolate and sprinkle it on top. Cut into squares and enjoy!
Just look at this delicious cake!