Low Sodium Classic Chocolate Cake
Indulge in the rich and decadent flavors of this Low Sodium Classic Chocolate Cake, a perfect dessert for those looking to enjoy a timeless treat with reduced sodium. Crafted with unsweetened cocoa powder and softened unsalted butter, this moist and chocolaty cake comes together effortlessly in just 15 minutes of prep time, making it both easy and satisfying. The use of buttermilk and boiling water ensures a tender, airy crumb, while the absence of excess salt offers a heart-healthier twist on a beloved classic. Ideal for celebrations or as an everyday indulgence, this cake serves 12 and pairs beautifully with your favorite low-sodium frosting. Whether you're cutting back on sodium or simply craving an irresistibly rich chocolate dessert, this recipe proves you don’t have to compromise on flavor to stay mindful of your health.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.75 cup Cocoa powder, unsweetened
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1 cup Boiling water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy cake removal.
In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, and baking soda. Stir thoroughly to combine.
In another bowl, beat the softened unsalted butter until creamy using a hand mixer or stand mixer on medium speed.
Add the eggs to the butter, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
Slowly add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with your choice of low sodium frosting and assemble your cake. Enjoy this classic dessert with reduced sodium, guilt-free!
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 431.1 g | 157% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 166.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 619 mg | 48% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3448 mg | 73% | |
*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.
