Low Sodium Bolo de Chocolate
Indulge in the rich, chocolatey decadence of this *Low Sodium Bolo de Chocolate*, a Brazilian-inspired chocolate cake that's perfect for those watching their sodium intake without sacrificing flavor. Made with unsweetened cocoa powder, a touch of brewed coffee for depth, and a homemade buttermilk substitute using apple cider vinegar, this cake boasts a moist, tender crumb and a full-bodied chocolate profile. Optional dark chocolate chips add a delightful texture and extra richness. Ready in under an hour with just 15 minutes of prep, this low-sodium dessert is ideal for celebrations, everyday indulgence, or as a guilt-free treat to share. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream to elevate your dessert game while keeping it heart-healthy and delicious!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 whole large eggs
- 1 cup low-fat milk
- 1 tablespoon apple cider vinegar
- 0.5 cup brewed coffee, cooled
- 0.5 cup dark chocolate chips (optional for lower sodium)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with a little unsalted butter or line it with parchment paper.
In a large bowl, sift together the all-purpose flour and cocoa powder to remove any lumps. Add the sugar and baking powder, mixing them thoroughly.
In a separate bowl, cream the softened unsalted butter with the vanilla extract until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition until fully incorporated.
Mix the low-fat milk with the apple cider vinegar in a small bowl and let it sit for 5 minutes to create a buttermilk substitute.
Gradually add the flour mixture to the creamed butter mixture, alternating with the milk-vinegar mixture, starting and ending with the flour mixture. Mix well after each addition.
Stir in the cooled brewed coffee until the batter is smooth and all ingredients are well combined.
If desired, gently fold in the dark chocolate chips into the batter for added texture and flavor.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the bolo de chocolate plain, or for an extra treat, pair it with a dollop of whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
3939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 632.7 g | 230% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 364.2 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 704 mg | 54% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 3557 mg | 76% | |
*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.
