30 MINUTE HEALTHY CHOCOLATE CAKE
It's here. The chocolate cake of your dreams. A healthy chocolate cake stuffed with superfoods including sweet potato, cocoa and avocado. Made with only 8 main ingredients, it's dairy free, refined sugar free and saturated fat free. What are you waiting for?
Provided by Helen
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
- Preheat the oven to 355F/180C.
- Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
- Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
- Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
- Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
- Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
- Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.
Nutrition Facts : Calories 428 kcal, Carbohydrate 52 g, Protein 7 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 149 mg, Fiber 7 g, Sugar 25 g, ServingSize 1 serving
30 MINUTE CHOCOLATE CAKE
Simple and delicious, this cake is perfect for when you need some chocolate in about 30 minutes!
Provided by Kristin
Categories Dessert
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add all other ingredients, and stir until fully combined.
- Pour into a parchment paper lined 9x13" pan and bake @350 for 20-25 minutes, or until a toothpick comes out clean.
- Freeze any leftovers (HAHA, like there will be any), after 2 days, to maintain maximum freshness ????
Nutrition Facts : Nutrition Information Serving size 1
30 MINUTE CHOCOLATE CAKE FOR TWO
Provided by Sarah Fennel
Number Of Ingredients 16
Steps:
- In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
- Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
- While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.
30 MINUTE CHOCOLATE CAKE
Make and share this 30 Minute Chocolate Cake recipe from Food.com.
Provided by Chef jshaffer
Categories Dessert
Time 43m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Mix first 6 items.
- Melt other 4 and add.
- Pour in a 9x13 pan.
- Bake in a 350 oven for 38 minutes.
- That's it. You don't have to grease and flour the pan. You don't have to cream anything. It is so simple there should be a law against it. Just be sure it has cooked through into the middle of the top. It may take a few minutes more or less in your oven. In mine, it takes exactly 38 minutes.
- You can use this cake as the basis for Better than sex cake, or it will take any icing or frosting.
Nutrition Facts : Calories 370.3, Fat 17.4, SaturatedFat 4.3, Cholesterol 35.7, Sodium 216.8, Carbohydrate 50.7, Fiber 0.8, Sugar 34, Protein 3.9
30-SECOND CHOCOLATE CAKE
Steps:
- In a microwave-safe bowl, melt the chocolate. Add and thoroughly whisk together the eggs, sugar, and flour. Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and pressurize. Spray mixture into a greased glass, ramekin, or whatever microwave-safe container you will cook it in, leaving at least the top third of the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.) Microwave for 30 seconds or until the foam has set. Flip onto a plate and dust with powdered sugar. (For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.)
TWO MINUTE CHOCOLATE CAKE
Make and share this Two Minute Chocolate Cake recipe from Food.com.
Provided by ikiv4036
Categories Dessert
Time 33m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in bowl in order given above, then beat well for two minutes.
- Bake in a greased tin in a moderate oven for approx 30 minutes.
Nutrition Facts : Calories 223.5, Fat 4.1, SaturatedFat 2.2, Cholesterol 44.6, Sodium 40.7, Carbohydrate 42.7, Fiber 0.7, Sugar 25.1, Protein 4.3
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
TWENTY-MINUTE CHOCOLATE CAKE
I often make this quick cake in summer when I don't want the oven to be on too long. My husband, two children and I especially enjoy it after a long day of haying.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake.
Nutrition Facts :
MIMI'S 300 DOLLAR CHOCOLATE CAKE
My grandmother shared this recipe with me. It is quick, easy, moist and yummy!
Provided by Jami
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1/2 cup butter, oil, 4 tablespoons cocoa, and 1 cup water. Boil for 1 minute.
- In a large bowl, mix flour and white sugar. Beat in chocolate mixture. Beat in eggs, buttermilk and 1 teaspoon vanilla. Pour batter into prepared pan.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Frosting: In saucepan, combine 1/2 cup butter, 6 tablespoons cream, and 4 tablespoons cocoa. Boil for 1 minute. Place confectioners' sugar in a large bowl. Pour in chocolate mixture and beat until desired consistency is achieved. Beat in vanilla.
Nutrition Facts : Calories 618 calories, Carbohydrate 89.2 g, Cholesterol 82.3 mg, Fat 28.8 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 13.5 g, Sodium 135.8 mg, Sugar 70.6 g
15-MINUTE CHOCOLATE CAKE
Steps:
- Preheat oven to 425. Generously grease a 10-inch springform cake pan and line with baking parchment.
- Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
- In a separate bowl over simmering water, beat the eggs until they start to thicken. Remove from heat and beat about 4 or 5 more minutes. Fold half the eggs into the melted chocolate, then fold in the remainder. Pour the batter into the pan and cover with buttered foil.
- Place in a bain-marie of very hot water. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
- Bake for five minutes, remove the foil and bake for 10 minutes longer until just set. Remove from the water and cool in the pan. Unmold when completely cool.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 28 milligrams, Sugar 16 grams, TransFat 1 gram
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