Homemade Skinny Chocolate Cake Recipes

SKINNY CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 13x10 inch baking pan with cooking spray and set aside.
• In a large bowl, mix together the cake mix, Greek yogurt, and water. Mix vigorously for 1 minute. Pour mixture into prepared baking pan and bake in the preheated oven for 25-35 minutes. Mine was ready at 25 minutes. Cool completely on a wire rack.
• In a medium sized bowl, stir together the pudding mix, milk, and vanilla extract until thickened. Fold in the whipped topping. Spread frosting over the top of cooled cake and add mini chocolate chips if desired. Enjoy!

HOMEMADE SKINNY CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F.
• Lightly spray and flour your cake pan.
• In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)
• In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside. (wet ingredients)
• In a stand mixer on low speed combine the sugar and oil; mix to combine well.
• Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
• Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
• Last step is to add the Greek yogurt and just stir to combine.
• Pour into the cake pan and transfer to oven.
• Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE

Steps:

• For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
• Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
• Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
• For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

SKINNY COFFEE-CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
• In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
• Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
• In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
• Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.

SKINNY BITTERSWEET CHOCOLATE CAKE WITH BERRIES

Steps:

• Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
• In a medium bowl, stir together the 1/2 cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
• Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
• To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.