Greek Yogourt Chocolate Cake
Dessert is the perfect way to wrap up a good meal. The final touch. It doesn’t have to be much. For those of us with a sweet tooth, a small piece of sweetness ends the meal perfectly. We could always use more but because I indulged in the past on seconds in the dessert section, I now have to watch my portions. This cake is moist, flavourful and even gives that little extra in protein. With this portion size, even my diabetic friends can indulge in a serving.
- 1 cup of unsalted butter
- 1/3 cup of cocoa powder
- 1 tsp of instant coffee
- 1 tsp of salt
- 1 cup of water
- 2 cups of all purpose flour, a little more for the pan
- 1-3/4 cups of sugar
- 1-1/2 tsp of baking soda
- 2 large eggs
- 1/2 cup of plain Greek Yogourt (I use 0% fat)
- 2 tsp pure vanilla extract
- Cooking spray
- Preheat oven to 350. Use cooking spray on 10-12 cup Bundt pan and flour. Set aside
- In a small saucepan, combine butter, cocoa powder, instant coffee, salt and water and put over medium heat. Cook until just melted and combined, stirring occasionally. Remove from heat and set aside.
- Combine flour, sugar and baking soda in a large bowl and whisk to blend. Add half of the cocoa mixture and whisk until completely combined (this will be very thick). Add remaining cocoa mixture and whisk to combine. Add one egg at a time, whisking at each step. Then whisk in yogourt and vanilla until smooth.
- Pour into pan and bake for 40-45 minutes. Until toothpick comes out clean.
- Let cool in the pan on rack for 15 minutes and then invert onto rack and let cool to room temperature.
Nutrition Per Serving
- Calories 141
- Fat 4.5 g
- Sugar 15 g
- Carbohydrates 23.5 g
- Protein 2.5 g
- Fibre 0.7 g
As you can see, I did not frost this cake. You can make a glaze for it. I chose to simply sprinkle 1/16 of a tsp of icing sugar for the look. You could decorate with bright berries like raspberries or strawberries. It may not seem like much but it is enough to satisfy your sweet craving. Have fun and make it your own.