(Healthier) Chocolate Cake
Tools You'll Need
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Fine mesh strainer
- Whisk or electric beater
- 9-inch round cake pan
- Parchment paper
- Baking sheet or aluminum foil
- Cooling rack
- ¾ cup plus 2 tablespoons whole-wheat flour
- ¼ cup granulated sugar
- ¼ cup dark brown sugar, packed
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 extra-large egg
- ¾ cup nonfat plain yogurt
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ cup hot instant espresso
- Confectioners' sugar, for dusting
Preheat oven to 350°.
Coat a 9" round cake pan with cooking spray. Line the pan with a circle of parchment paper.
Sift dry ingredients
Place a fine mesh strainer over a large mixing bowl and sift together all the dry ingredients into the bowl.
Add wet ingredients
Add egg, yogurt, canola oil, vanilla, and espresso to the bowl. Using a whisk, mix together until well combined. (You can use an electric mixer for this step, but be careful not to over mix.)
Pour the batter into the cake pan.
Place cake pan on a baking sheet or aluminum foil on the middle rack of your oven, and bake for 25–35 minutes (until a skewer/utensil inserted into the center comes out clean).
Cool in the pan on a wire rack for 10 minutes.
Remove from pan
Remove from pan, peel off the parchment paper, and continue to cool until cake reaches room temperature.
Before serving, dust the top with confectioners’ sugar.