Deep Dark Chocolate Cake from Cook Yourself Thin
Indulge your chocolate cravings guilt-free with the "Deep Dark Chocolate Cake from Cook Yourself Thin," a luscious dessert that doesn’t sacrifice flavor for fewer calories. This decadent treat combines the richness of unsweetened cocoa powder with the subtle sweetness of unsweetened applesauce, creating a moist and tender cake that's lower in fat but full of bold chocolate flavor. Balanced with the creamy tang of low-fat buttermilk and the depth of brewed coffee, this cake delivers a sophisticated, bittersweet bite in every forkful. Ready in just 45 minutes from start to finish, this single-layer masterpiece is perfect for casual gatherings or an after-dinner indulgence. Dust it with powdered sugar or pair it with light whipped cream for an elegant, low-guilt touch. This easy-to-make chocolate cake recipe proves that you can satisfy your sweet tooth while staying on track with your goals!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 1 unit large egg
- 1.5 teaspoons pure vanilla extract
- 0.5 cup low-fat buttermilk
- 0.5 cup strong brewed coffee, cooled
- 1 as needed vegetable oil spray (for the pan)
Instructions
Preheat your oven to 350°F (175°C). Lightly spray an 8-inch round cake pan with vegetable oil spray and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, mix the granulated sugar, unsweetened applesauce, egg, and vanilla extract until smooth and well combined.
Incorporate the dry ingredients into the wet ingredients in three additions, alternating with the buttermilk and coffee. Start and end with the dry ingredients. Mix gently until the batter is just combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before serving.
Optional: Serve the cake dusted with powdered sugar or dolloped with a small spoonful of light whipped cream, if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 170.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2344 mg | 50% | |
*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.
