Chocolate is so very comforting and sometimes, like in the midst of my final semester as an undergrad, it is completely and utterly necessary. Just in time for Valentine's Day, this moist and decadent, yet simply healthy chocolate cake is perfect for dipping into a chocolate fondue or topping with strawberries and whipped cream.
Slightly tangy from the yogurt, sinfully chocolately, delicate and chock full of protein and fiber. Just the way I like my cake! I had Brad try this before I told him I had "healthified" it and he said he never would have known.
Inspired by: Debbie Koenig's Chocolate Yogurt Loaf
Dry
3/4 cup +1 tbsp whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup Hershey's Special Dark cocoa powder or any Dutch process cocoa
Wet
1/4 cup granulated white sugar
1/2 cup NuStevia Fiber baking blend
1 tsp vanilla extract
1 egg
400 grams or 14 oz 2% plain greek yogurt
Preheat oven to 350F
Whisk all dry ingredients together in a medium bowl
In a large bowl mix sugar, NuStevia, vanilla, egg, and 1/3 of the yogurt until well combined
Add about 1/3 of your dry ingredients and 1/3 yogurt, stir until just incorporated
Repeat until all dry ingredients and yogurt are mixed into the wet
This batter is kind of thick but it shouldn't be too hard to stir, don't over mix
Let batter rest for 3-5 minutes
Spray a loaf pan with no-stick cooking spray and dust with cocoa
Pour batter into loaf pan and spread out so it is evenly distributed
Bake for 35-40 minutes until a toothpick comes out clean when inserted into the middle
My cake took 35 minutes to bake completely
Let cool completely in the pan before slicing
This is delicious served warm
Servings 6
Per serving (1 slice of cake) 135 calories
8 grams protein, 7 grams fiber
