Diet Chocolate Cake Recipes

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DIET CHOCOLATE CAKE



Diet Chocolate Cake image

Moist, double-layer chocolate cake with chocolate pudding frosting. Fat-free, sugar-free (almost) Simple to make, easy to eat all you want.

Provided by homemade8

Categories     Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 (18 ounce) box chocolate cake mix
3 eggs
1/3 cup applesauce
2 tablespoons canola oil
1 1/2 cups water
2 tablespoons cocoa powder
1 ounce chocolate cook-and-serve pudding mix (sugar-free, fat-free)
1 3/4 cups skim milk
2 tablespoons cocoa powder

Steps:

  • Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
  • Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
  • Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
  • This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.

BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

DIED AND GONE TO HEAVEN CHOCOLATE CAKE



Died and Gone to Heaven Chocolate Cake image

Make and share this Died and Gone to Heaven Chocolate Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 eggs
1/4 cup canola oil
2 teaspoons vanilla
1 cup hot strong black coffee
1 cup confectioners' sugar
1/2 teaspoon vanilla
1 -2 tablespoon buttermilk or 1 -2 tablespoon low-fat milk

Steps:

  • Preheat oven to 350°F.
  • Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
  • Dust with flour and shake out excess.
  • In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
  • Add buttermilk, brown sugar, eggs, oil and vanilla.
  • Beat on medium speed for 2 minutes.
  • Whisk in coffee until well blended.
  • Pour into the prepared pan.
  • Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
  • Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
  • Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
  • Set the cake on a serving plate and drizzle the icing over the top.

DIET COKE CAKE



Diet Coke Cake image

A friend in college gave me this recipe, if you can even call it that! Since then, I've shared it with pretty much everyone I know: friends, coworkers, family, EVERYONE! Finally, a relatively healthy alternative to chocolate cake! This cake comes out so moist and delicious! For those of you who are worried, it doesn't taste like Diet Coke - I promise!

Provided by AnnieLynne

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 3

1 (18 ounce) chocolate cake mix (I prefer a "fudge" cake mix with pudding in the mix, but this recipe will work with whatever you hav)
1 (12 ounce) can Diet Coke
1 (8 ounce) container Cool Whip Free or 1 (8 ounce) container Cool Whip Lite

Steps:

  • Preheat oven to temperature on cake mix box.
  • Grease a 9x13 pan.
  • Combine cake mix and Diet Coke in large mixing bowl. Mix according to directions on box. (For example, my favorite brand says to mix at medium speed for 2 minutes!).
  • Pour into 9x13 pan. Bake 5 minutes less than the recommended time on the box. For example, if the box says to bake a 9x13 cake for 28 minutes, bake your Diet Coke Cake for 23. Cake is done when a fork or toothpick inserted in the middle of the cake comes out clean.
  • Cool in pan on wire rack.
  • When cooled, frost with Cool Whip topping.
  • Refrigerate leftovers. (I never have any!).
  • Enjoy!

MOIST CHOCOLATE CAKE



Moist Chocolate Cake image

This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
FAVORITE ICING:
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Additional baking cocoa, optional

Steps:

  • Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

DEATH BY CHOCOLATE CAKE



Death by Chocolate Cake image

Make and share this Death by Chocolate Cake recipe from Food.com.

Provided by Burrheadssis

Categories     Dessert

Time 55m

Yield 1 Cake, 12-16 serving(s)

Number Of Ingredients 7

4 eggs
1/2 cup oil
1/2 cup water
8 ounces sour cream
1 (18 ounce) box chocolate cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
12 ounces milk chocolate chips

Steps:

  • Beat 4 eggs, water, oil,& sour cream until smooth.
  • Add the box of cake mix and pudding stirring until smooth.
  • added chocolate chips, mixing just until blended.
  • Pour into greased bundt pan.
  • Bake at 350 degrees for 50 to 60 minutes.
  • I sometimes garnish with powdered sugar when cooled.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION



Died and Went to Heaven Chocolate Cake,diabetic Version image

** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
  • Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
  • Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
  • Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
  • Pour batter into cake pan or bundt pan.
  • Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
  • Note.
  • Exchanges per Serving: 2 Starches, 2 Fats.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

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

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

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

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