It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Recipe courtesy of Joanne Lusted
Double Chocolate Cake
12 hr 40 min
40 min
12 hr
Serves 12 (makes one 9-inch round layer cake)

Nutrition Info

12 hr 40 min
40 min
12 hr
Serves 12 (makes one 9-inch round layer cake)

Nutrition Info


  • 1 1/2 cups non-fat plain Greek yogurt
  • 1/4 cup unsweetened cocoa powder (Dutch-process is best)
  • 4 ounces dark chocolate (70% cocoa or greater), chopped, melted and cooled to room temperature
  • 1/2 cup organic icing sugar
  • 2 1/2 cups whole-wheat pastry flour
  • 1 cup unsweetened cocoa powder (Dutch-process is best)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/4 cups unsweetened applesauce
  • 1 cup non-fat plain Greek yogurt
  • 1/3 cup honey
  • 1/3 cup organic sugar
  • 1/3 cup unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups egg whites (about 12 large)


Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up. 

Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans. 

Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. 

In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix. 

In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.) 

Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely. 

Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Cook's Note

The icing must be prepared in advance so the layers don't slide off each other. What is a crumb coat? This is a thin preliminary layer of icing that traps all the loose crumbs, so the final layer of icing glides on smoothly.


Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

Chocolate Stout Cakes

Recipe courtesy of Chuck Hughes

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Cherry Chocolate Cake

Recipe courtesy of Zoë François

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Hazelnut Chocolate Cake

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bourbon German Chocolate Cake

Recipe courtesy of Andria Gaskins

Chocolate Cream Cake

Recipe courtesy of Laura Calder

Black Bean Chocolate Cake with Buttercream Frosting

Recipe courtesy of Haylie Duff

Trending Videos

So Much Pretty Food Here