Recipe Rehab Challenge: Healthier Chocolate Cake
Q&A with Chef Danny
Chocolate Cake: Before and After
The original chocolate cake recipe (submitted by Greatist reader Oliver Shreeve) had more than a cup of butter, a cup of sugar, and a cup of white flour — plus more in the icing! Check out how the Recipe Rehab team transformed it to be lower in sugar, fat, and calories.
The "Rehabbed" Recipe: Dark Chocolate Chip Cake with Mocha Frosting
1 can nonstick cooking spray
1 cup canned red beets (drained)
1 cup xylitol natural sugar substitutes
1 cup unsweetened vanilla soy milk
2 large egg whites
2 all-purpose whole-wheat flour
1/2 cup unsweetened cocoa powder
1/2 cup dark chocolate chips (at least 70% cocoa powder)
1 teaspoon baking soda
1 teaspoon pure vanilla extract
For the Frosting:
3/4 cup unsweetened vanilla soy milk
6 ounces chopped dark chocolate (at least 70% cocoa)
1 tablespoon instant coffee
1/4 cup powdered sugar, sifted
1/2 cup fresh raspberries (or any berry you like)
1 teaspoon powdered sugar
- Preheat oven to 375 F. Coat two 8- or 9-inch round cake pans with nonstick cooking spray. Set aside.
- Make the batter: Place the beets in a food processor or blender and process until completely smooth. Pour the pureed beets into a mixing bowl; add the xylitol and soy milk.
- Using a hand-held electric mixer, beat on medium speed until light and fluffy, about three minutes. Scrape down the sides of the bowl.
- Add the egg whites and vanilla and beat until smooth.
- Reduce the mixer speed to low. Add the flour, cocoa powder, chocolate chips, baking soda, and salt. Mix until well-combined and there are no visible lumps.
- Divide the batter between the cake pans, smoothing the surface with a spatula. Bake for 25 to 30 minutes, until the cakes are springy and fairly firm to the touch.
- Cool for about 10 minutes. Loosen the cakes from the sides of the pan by running a thin metal spatula around the edges. Turn them out onto a wire rack to cool completely.
- Now, prepare the frosting: Combine the soy milk, chocolate, coffee, and powdered sugar in a pot and place over medium heat.
- Cook, stirring gently with a rubber spatula, until the chocolate is melted and the mixture is smooth. Remove from the heat and set aside to cool. (If the frosting is too runny, place in the freezer to firm up; it should be spreadable consistency.)
- Once cook, use a metal spatula to spread about ½ cup of the frosting on top of one of the cake rounds.
- Carefully place the other cake on top. Frost the top and sides of the cake with the remaining frosting. Finish with raspberries on top of cake and sprinkle powdered sugar.