| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 16 servings (1 serving equals 1 square) |
Ingredients
- Cooking spray
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 cup Dutch processed cocoa
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- 2 eggs
- 2 egg whites
- 1 1/2 cups lowfat yogurt
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
- 2 ounces good-quality dark chocolate
- 1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon espresso powder dissolved in 1 teaspoon hot water
- 1 teaspoon coffee liqueur or vanilla
- 1 small square chocolate
Instructions
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
Nutrition Facts
| Calories | 195 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 42 milligrams |
| Sodium | 237 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 5 grams |
Reviews
This is a really good chocolate coffee breakfast cake or snack cake. I changed the recipe to make it gluten free by using gluten free flour and almond flour. I also added buttermilk and hot coffee instead of yogurt and oil butter. I made my cake vegan. It was so good.
not sweet enough for me… too much dark chocolate flavor. also, this cake is only about an inch think… it definitely does not serve 16 people. it serves maybe half of that.
Just served this to a group of coworkers and we all loved it! The cake begs to be served with milk or ice cream as it’s very moist. I followed the directions exactly (minus not having or finding Dutch process cocoa powder, so used just regular unsweetened and it came out perfectly. I loved the frosting as did the rest of the group. Didn’t find it sour at all as others said. I thought it had a subtle mocha flavor that was very enjoyable and nearly guilt free. Thanks Ellie!
I made this exactly as written………I keep all those ingredients in my pantry. This was a very moist, fudgy, intensely flavored cake. We normally get tired of a 9×13 sized cake after a few days, however we kept this covered in the frig and ate it up completely. It actually tasted even better at the end. I was not crazy about the frosting – I think cream cheese frosting is overused and pretty much only belongs on carrot cake. But hubby loved it so that gives it 5 stars. Next time, I might just powder sugar dust it or make a small amount of vanilla drizzle icing. Very good and very healthy! Thanks Ellie!
Wow! I didn’t expect it to be this good. Obviously, it exceed my expectations. I didn’t even use sugar. I used Splenda instead. Also, I did not frost the cake. It came out chocolatey and moist and full of flavor. Even my husband who is a chocoholic loved it. I will make it again. I did not, however, make the frosting because I figured it was not necessary as this was supposed to be a healthier treat.
I’ve made this a few times over the years, but I’ve never made it with the frosting. I’m a big cake-for-breakfast fan, so I eat it for breakfast and it goes great with coffee or hot chocolate.
Delicious !!! It was a great hit with all my friends !! Thanks Ellie!
I made this with Whole Wheat Flour since I couldn’t find the pastry flour and Greek Yogurt with a splash of water instead of the reg yogurt then doubled the powdered sugar in the frosting and it got rave reviews at the party! No one knew it was actually pretty guiltless! Next time I’ll try the WW Pastry Flour since I just ordered it on Amazon and see how it turns out. Thanks Ellie for another great guiltless recipe!!!
the best and so easy to make. everyone loved it
I did not like the frosting so I made my own. That being said, the cake is good if you want something chocolate without the guilt. It tastes good, But it cannot compare to ‘real’ chocolate cake. You know the kind. Your eyes close when it hits your tongue.