Low Fat Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this Low Fat Classic Chocolate Cake featuring a rich and luscious chocolate buttercream icing. Perfect for satisfying your sweet tooth without compromising on flavor, this dessert combines wholesome substitutes like unsweetened applesauce and low-fat buttermilk to deliver a moist and decadent cake with fewer calories. The airy, melt-in-your-mouth texture pairs beautifully with the velvety buttercream icing made from semisweet chocolate and a hint of cream. Ready in under an hour, this recipe is ideal for celebrations or cozy evenings, serving up to 12. Whether you're looking for a lightened-up treat or simply a timeless chocolate cake recipe with a healthy twist, this dessert is sure to become a favorite. Keywords: low fat chocolate cake, healthy chocolate dessert, chocolate buttercream icing recipe, easy chocolate cake.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened applesauce
- 1 cup low-fat buttermilk
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.5 cup hot water
- 0.25 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 0.5 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In another bowl, mix the applesauce, buttermilk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
Slowly stir in the hot water until fully incorporated. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
To make the chocolate buttercream icing, melt the chocolate chips in a microwave or double boiler until smooth. Let cool slightly.
In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until fluffy.
Add the melted chocolate and cream to the butter mixture, and beat until smooth and spreadable.
Once the cakes are completely cool, spread a layer of chocolate buttercream icing on top of one cake layer.
Place the second cake layer on top and cover the top and sides with the remaining icing.
Serve and enjoy your low-fat chocolate cake with chocolate buttercream icing!
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 811.4 g | 295% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 546.6 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 746 mg | 57% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 4016 mg | 85% | |
*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.
