Tuesday, February 14, 2012

Dark Chocolate Yogurt Cake

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.


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

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

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