Healthy Chocolate Cake
User Reviews
5
Healthy Chocolate Cake
Description
The Healthy Chocolate Cake recipe blends flours and cocoa powder with flax meal for added texture and nutrition. The espresso powder subtly intensifies the chocolate flavor without imparting a coffee taste, making the cocoa notes more robust. Olive oil keeps the crumb moist, while the eggs help bind and give structure. Mini semi-sweet chocolate chips folded into the batter melt during baking, creating rich, melty spots throughout. Baking in a greased and floured Bundt pan ensures an even bake with a tender outside and moist inside.
The flavor is a balanced chocolate richness with a slight nuttiness from the flax meal and a smooth, tender crumb. This cake suits occasions where a traditional frosted cake or a simple dusting of powdered sugar is desired. Its moist texture and chocolate chips make it enjoyable alone or alongside coffee or tea.
For best results, the cake should be baked until a toothpick inserted comes out almost clean with a few moist crumbs. Cooling it completely before adding frosting or drizzle will prevent melting and allow clean slicing. Leftovers store well at room temperature if covered airtight and can also be frozen for up to one month without loss of quality.
Ingredients
- 1 ¾ cups all-purpose flour or white whole wheat flour
- ¾ cup Dutch-process cocoa powder
- ½ cup flax meal whole
- 2 tsp instant espresso powder or instant coffee powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
- 2 cups granulated sugar
- 4 egg lightly beaten, large
- ¾ cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 ½ cups water
- 2 cups chocolate chips mini, semi-sweet
Instructions
- Adjust oven rack to lower middle position and preheat to 350F. Grease and flour a Bundt pan.
- In a large bowl, combine the flour, cocoa, flax meal, espresso powder, baking powder, baking soda, salt, and sugar. Whisk to combine well.
- To the same bowl, add eggs, oil, and vanilla. Beat just until smooth.
- Slowly add water and beat just until smooth. Fold in chocolate chips. Pour batter into greased/floured Bundt pan.
- Bake for 40-43 minutes or just until a toothpick inserted into the center comes out almost clean, with a few tender crumbs attached.
- Cool cake in the pan on a wire rack. Once cake is completely cooled, carefully use a thin knife to loosen edges. Invert cake, gently but firmly tap and remove the cake.
Notes
- Use powdered sugar, frosting, or drizzle of your choice to finish the cake once cooled.
- Store the cake airtight at room temperature or freeze for up to one month.
- Flax meal adds nutty flavor and nutrients; ground chia seeds can be substituted.
- Instant espresso powder enhances chocolate flavor without adding coffee taste.
- Grease and flour the Bundt pan thoroughly to prevent sticking and maintain shape.
- Add dry ingredients gradually to avoid lumps and mix just until combined to avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 52.2g | 17% |
| Protein | 6.1g | 12% |
| Fat | 16.8g | 26% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 62mg | 21% |
| Sodium | 326.9mg | 14% |
| Fiber | 3.5g | 14% |
| Sugar | 34.2g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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