Ingredients for Healthier Chocolate Cake
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Dark Chocolate Chips
- 1 cup Boiling Water
- 1 1/2 cups Sugar
- 1 (15-ounce) can Pumpkin puree
- Olive Oil
- 1 1/2 teaspoons Vanilla Extract
- 2 large Eggs
- Whole Wheat Pastry Flour
- Oat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Nonfat Milk
- Walnuts
- 4 ounces Dark baking chocolate
- 2 cups All-purpose flour
- 1/2 cup Rolled Oats
- 1/4 cup Brown Sugar
- 1/4 cup Pecans
- 2 tablespoons Melted Butter
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How to Make Healthier Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1/2 cup unsweetened cocoa powder and 4 ounces of chopped dark baking chocolate. Add 1 cup of boiling water and stir until chocolate is completely melted and smooth. Set aside to cool slightly.
- In a large bowl, whisk together 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 2 large eggs, 1 cup milk, and 1 (15-ounce) can pumpkin puree.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently stir in the cooled chocolate mixture and 1 cup dark chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- For a streusel topping (optional): Combine 1/2 cup rolled oats, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 2 tablespoons melted butter. Sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Once completely cool, decorate as desired. Suggestions: Fresh strawberries, a drizzle of chocolate sauce, or a dusting of powdered sugar.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
87g
Fat
10g
Carbs
11g