Can I bake it as cupcakes?

Yes! Line your muffin tin with paper cupcake liners. Divide the cake batter among the cups, filling almost to the top but not overflowing. Bake and test for doneness after about 15 minutes. The cupcakes should be lightly domed and spring back to the touch. Read more here.

Can I bake it as layer cake?

Yes you can, however there is not enough frosting to frost the cake when assembled this way. You can either use another frosting recipe or double ours. For best results cut the parchment into rounds trimmed to fit into the bottom of the round cake pans. To bake the cake, simply divide the batter among two cake pans and bake until just puffed and set up. Depending on your pans, the cake will bake for about 25% less time.

Healthy Chocolate Cake {Whole-Wheat and Lower Calorie}

Description

You’ve just found your go-to chocolate cake recipe! It is rich, moist, fluffy, and oh-so chocolatey! But it won’t set you back in your healthy eating goals. It is 100% whole grain, lower in sugar and only 309 calories per slice!

Ingredients

Units Scale

For The Cake

1 1/4 cup whole wheat flour or white whole-wheat flour
1/4 cup cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda, sifted
1/2 teaspoon salt
3/4 cup sugar
3/4 cup cooking oil such as avocado oil or canola oil
3 large eggs, room temperature
1 1/4 cup applesauce
2 teaspoons vanilla extract
1 teaspoon espresso powder, optional
3/4 cup dark chocolate chips (5 oz), melted and cooled slightly
1/2 cup milk, buttermilk or cream

Whipped Chocolate Ganache Frosting

1/2 cup half and half
1 tablespoon agave or corn syrup
1 cup dark chocolate chips (6.2 oz)

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Instructions

Preheat oven to 325 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Line with a single sheet of parchment, trimmed to fit, allowing the sides to hang over like handles.
Sift together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
Beat sugar, oil, eggs, applesauce, vanilla and espresso powder in a medium bowl until smooth.
Gradually beat in 5 ounces of melted chocolate and beat on low speed until completely incorporated.
Add half of the flour mixture, and stir by hand until just moistened. Add milk and stir to combine. Add the remaining flour and stir by hand until smooth.
Spread batter into the pan.
Bake until the cake is lightly domed and a toothpick comes out with moist crumbs attached, 27 to 29 minutes. Let cool completely.
Heat half and half and agave or corn syrup in a small saucepan over medium until it starts to simmer or microwave on high for 1 minute in a glass measuring cup. Place 1 cup chocolate chips in a medium metal bowl and pour the steaming hot cream over the chocolate chips. Stir constantly until smooth and shiny.
Fill a large bowl with ice and water. Place the bowl of melted chocolate ganache on the ice bath and beat with a handheld mixer on high until it is light in color and has a whipped fluffy texture like frosting, 4 to 5 minutes.
Spread the ganache over the cake with an offset spatula and refrigerate to let it set. Keep refrigerated but allow the cake to come to room temperature for at least 30 minutes before serving. It is best at room temperature.

Notes

Tip* to melt chocolate for step 4: place chocolate in a small microwave-safe container. Microwave in 30 second bursts, stirring between each round, until mostly melted. Let sit, stirring often until completely melted.

Prep Time: 1 hour
Cook Time: 27 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1/16th cake
Calories: 309
Sugar: 21 g
Sodium: 194 mg
Fat: 21 g
Saturated Fat: 6 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 4 g