CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING (A Healthier Recipe)

MAKES ONE 13x9-INCH CAKE, SERVES 16

I must admit that I love a good piece of chocolate cake on occasion. I have long been searching for a healthier recipe that is lower in fat (preferably using some healthier fat) and sugar without using products loaded with unnatural ingredients. I also like my cake moist with an intense chocolate flavor. And I wanted to incorporate whole grain flour to add nutrition. I finally found what I was searching for and, not only is it delicious, but very easy to make. This is based on a recipe by Ellie Krieger in ‘The Food You Crave’ cookbook. I made a few changes, like using darker chocolate, a little less sugar and, with the addition of cocoa, I made a chocolate cream cheese frosting. Much to my amazement, this is one of the best chocolate cakes I have ever tasted, and my family agrees. And, because it has so much chocolate flavor, a moderately-sized portion satisfies completely.

INGREDIENTS

Cake:

Cooking spray

3/4 cup whole wheat pastry flour (see notes below)

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

Pinch of salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons unsalted butter, melted

2 tablespoons canola or other vegetable oil

1 ounce dark chocolate, at least 60% cacao (see notes below)

1 ounce unsweetened chocolate

2 large eggs

2 large egg whites

1-1/2 cups non-fat or low-fat plain yogurt

2 teaspoons pure vanilla extract

Scant 3/4 cup granulated sugar

1 tablespoon espresso powder, dissolved in 1 tablespoon hot water (see notes below)

Frosting:

8 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup confectioner’s sugar, sifted if lumpy
1/4 cup unsweetened cocoa, sifted if lumpy
1 teaspoon espresso powder, dissolved in 1 teaspoon hot water
1 teaspoon pure vanilla extract
Non-fat or low-fat milk, if needed

For the cake: Preheat oven to 350° F. Lightly spray a 13x9-inch cake pan with cooking spray. Place the flours, cocoa, salt, baking soda and baking powder in a sifter or fine mesh strainer and sift into a medium bowl. Whisk to combine well.

Place the chocolates in the microwave or over a double boiler, stirring occasionally, just until melted. Set aside. In a large mixing bowl, whisk together the melted butter and oil. Add the eggs and egg whites and whisk to combine. Gently stir in the yogurt, vanilla, sugar and espresso. Fold in the melted chocolate. Gradually add the dry ingredients, gently stirring just until combined. Pour the batter into the prepared cake pan. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. (Oven temperatures can vary significantly. Always check the cake sooner, and don’t be surprised if it takes longer than specified.) Place on a rack and cool completely.

For the frosting: Combine all of the ingredients in a medium bowl and beat with an electric mixture until creamy. If it is too thick, add a little milk and beat until spreadable. When the cake is cool, spread the frosting evenly the top. Serve within several hours, or cover and store in the refrigerator for about 3 days. To serve, cut into 16 pieces.

Notes: If you can’t find whole wheat pastry flour, you can order it online. Alternately, ou may use regular whole wheat flour, but the cake will not be as tender. Since I always have a good-quality 60% cacao chocolate on hand, as well as unsweetened chocolate, I mix the two for an intense flavor. You could use 2 ounces of a good-quality 70% or 80% cacao chocolate, or just the 60%. It really depends on taste. If you can’t find espresso powder, you may certainly use and instant coffee powder, but the flavor will not be as intense. If you are serving a crowd, the cake will disappear instantly. If not, cut into serving sizes, place on a sheet pan and into the freezer until the frosting is frozen. Then wrap individually, place in a freezer bag and freeze for future chocolate cravings.

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