Brownie Fudge Cake Light
Indulge in guilt-free decadence with this irresistible Brownie Fudge Cake Light, a dessert that combines rich, chocolatey flavor with a lighter twist! Perfectly moist and fudgy, this cake is made with wholesome ingredients like low-fat Greek yogurt and a touch of vegetable oil to keep it lighter without compromising on texture or taste. Semi-sweet chocolate chips are folded into the batter for gooey pockets of melted goodness in every bite, while a simple mix of unsweetened cocoa powder and low-fat milk adds depth to the flavor. Ready in just 40 minutes from prep to finish, this easy-to-make treat is ideal for satisfying your sweet tooth while staying mindful of your calories. Whether served on its own or adorned with a light dusting of powdered sugar, this 7-inch cake is perfect for sharing—or savoring solo over multiple days!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 100 grams Granulated sugar
- 120 grams Plain Greek yogurt (low-fat)
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 50 grams Semi-sweet chocolate chips
- 2 tablespoons Milk (low-fat)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease or line a 7-inch square or round cake pan with parchment paper.
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
In a separate large bowl, whisk the eggs and granulated sugar together until the mixture turns pale and slightly frothy.
Add the yogurt, vegetable oil, and vanilla extract to the egg-sugar mixture and gently mix until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring just until smooth. Do not overmix the batter.
Fold in the semi-sweet chocolate chips to add pockets of melted chocolate within the cake.
Add 2 tablespoons of milk to the batter to slightly loosen the consistency for a fudgier texture.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect).
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 pieces and serve as is, or garnish with a light dusting of powdered sugar for presentation!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 133.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
