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Healthy Chocolate Cake

A moist and rich chocolate cake that uses honey and Greek yogurt instead of butter and oil, making it a healthier dessert option.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Skim milk
  • 1 large Egg Use large eggs for the best results.
  • 1/2 cup Honey Natural sweetener.
  • 1 teaspoon Vanilla extract For added flavor.
  • 1 cup Plain Greek yogurt Full-fat or low-fat works well.
  • 1 1/4 cups All-purpose flour Whole wheat or gluten-free can be used.
  • 1 teaspoon Baking soda For rising.
  • 1/2 cup Unsweetened natural cocoa powder, sifted Sifting is important for smooth batter.
For the Topping
  • 1/2 cup Semi-sweet chocolate chips Or sugar-free chocolate chips.
  • 1 cup Fat-free Cool Whip For frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray an 8-inch square baking pan with non-stick spray.
  2. In a large bowl, whisk together skim milk, egg, honey, vanilla extract, and Greek yogurt until smooth.
Mixing Ingredients
  1. In a separate bowl, mix the flour, baking soda, and sifted cocoa powder together.
  2. Pour the dry mixture into the wet ingredients and stir gently until combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 22 to 24 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool completely before frosting.
Making the Frosting
  1. Melt the chocolate chips in the microwave at 50% power. Let cool for 5 minutes, then stir into Cool Whip until smooth.
  2. Spread frosting over the cooled cake and refrigerate until ready to serve.

Notes

Serve chilled or at room temperature. Store covered in the refrigerator for up to 4 days or freeze the unfrosted cake for up to 2 months. Frost right before serving for the best texture. Explore variations like adding instant espresso for mocha flavor or peanut butter swirl.