Chocolate Fudge Skinny Cake

Chocolate Fudge Skinny Cake

An easy and delicious chocolate cake baked in the oven or a slow-cooker.  Moist and decadent, but secretly lightened-up! Chocolate Fudge Skinny Cake Recently I was preparing a meal for guests, and I thought I’d like to do something impressive for a change.  Enough of these cookies and squares.  Let’s have us some cake!!!  🙂  I wanted a moist, fudge-like chocolate cake that would go well with a fluffy white icing recipe I discovered awhile ago.  I hoped I could find a cake recipe that was low in calories, because the icing certainly isn’t!  😉

I finally found a recipe on Amy’s Healthy Baking that looked about like what I wanted.  (View the original recipe here.) Once I adapted the recipe slightly, the cake was EXACTLY what I was looking for!  Rich, moist, fudge-like, just heavenly!  Absolutely perfect in every way!  It was chocolaty, but not overbearingly strong.  My mom, who barely likes chocolate, loved the cake!  And I, a crazy chocoholic, LOVED the cake!!!!

The rich, dense cake was perfectly complimented by the light, fluffy, Best Whipped Frosting that I topped it with!  (I’ll try to post the recipe for the frosting soon!)  The key is to serve the cake at room temperature, or the cake becomes cold and stiff, rather than moist and chewy.  I made the mistake of serving the cake straight from the fridge, and while it was still delicious, it just didn’t taste quite like it had the day before, when I was icing it!  After letting the cake sit on the counter overnight in plastic wrap, I iced it and put it in the fridge.  This is fine, but instead of serving it cold, allow several hours for the cake to properly thaw to room temperature before serving it, to get the best texture.  This is crucial to getting ideal flavour and texture in both the cake and the icing, which turns stiff instead of fluffy when the butter in it hardens.  Don’t be afraid to freeze the cake though! I froze the cake, already iced with Best Whipped Frosting, and it still had great flavour and texture once it was properly thawed to room temperature.  This is a great way to preserve your masterpiece if you have to make it ahead.

Instead of icing it, you could serve the cake with fresh strawberries, raspberries or other fruit, whipped cream, icing sugar, thickened fruit, or just serve it plain!  It’s very versatile and will steal the show no matter what you serve it with!  😉

I loved how the cakes turned out, but I had to adapt the original recipe a little to suit my taste.  The recipe asked for a lot of unsweetened cocoa powder, and much as I wanted the cake to be dense and fudge-like, I really didn’t want it to taste like dark chocolate.  I love milk chocolate, but dark chocolate is just too strong and overbearing for my weak little taste buds!  So, I wondered, could I use less cocoa powder?  In the end, I used 1/2 cup cocoa (just normal cocoa powder, not unsweetened) for one recipe, instead of 1 1/4 cups unsweetened cocoa, like the recipe asked for.  The cakes turned out very chocolaty, but light enough to still be enjoyed by someone who doesn’t like chocolate as well.

The original recipe asked for plain nonfat greek yogurt, and nonfat milk.  This would be a great way to lighten up a cake for most people, but this wasn’t an option for my family.  Some of us are intolerant to cow’s milk, so we use whole raw sheep’s milk from a farm instead.  We love this milk, and it doesn’t bother our allergies.  The only problem is that the milk is extremely rich throughout, and the cream doesn’t separate well.  So, getting nonfat sheep’s milk is easier said than done.  The same story goes for the yogurt.  We use the whole sheep’s milk to make greek yogurt, but it isn’t fat-free. So, although the chocolate cake asked for fat-free milk and yogurt as a way to cut calories, I used full-fat sheep’s milk and yogurt.  The cake was delicious, but probably higher in calories.  Because most of you can probably use nonfat milk and yogurt, I’ll use those as the ingredients in the recipe.  I just thought I should tell you how I actually did it, and that it turned out GREAT, just a little richer and more calorie-dense than necessary.

The other problem I had with the recipe was baking the cakes in a slow cooker.  (In my recipe, I give instructions for baking in a conventional oven.  If you prefer to use a slow cooker, follow Amy’s recipe and instructions here.)  I can see that the slow cooker thing would be great if someone wants just one cake, but I wanted to do two double-layered cakes.  (Four cakes in total.)  So, I opted to use my nine-inch circular cake pans and try baking the cakes in the oven.  They turned out great, and after they cooled completely on a wire rack, I wrapped them in plastic wrap and let them sit for the night.  This made them super moist and dense!  Just be sure you don’t cut into your cake before it’s completely cooled.  This apparently could dry it out and make it more cakey and less fudgy, so resist the temptation to taste it, and be patient!  Trust me, it’s worth the wait!  😉 So… Now for the recipe!  🙂

Chocolate Fudge Skinny Cake
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A dense, moist, chocolate fudge cake sure to please everyone! They'll never guess it's lightened up!
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
32-37 minutes 55 minutes
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
32-37 minutes 55 minutes
Chocolate Fudge Skinny Cake
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A dense, moist, chocolate fudge cake sure to please everyone! They'll never guess it's lightened up!
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
32-37 minutes 55 minutes
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
32-37 minutes 55 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 300°F.
  2. Lightly coat a 9-inch round cake pan with oil or non-stick cooking spray.
  3. Whisk together the cocoa powder, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the sugar, yogurt and ¼ cup of milk, mixing thoroughly until no large lumps remain. Alternate between adding the flour mixture and remaining milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
  4. If using gluten-free flour, like the recipe asks for, let the batter sit for 5 minutes after mixing it together. This allows the flour and xantham gum to activate properly.
  5. Spread all of the batter evenly into the oiled pan, and bake at 300°F for 32-37 minutes, or until the center is just barely set.
  6. Once it's baked, cool let the cake cool in the pan for 20 minutes. Then, carefully flip it out and let it cool completely on a wire rack before wrapping it in plastic wrap. Let it sit on the counter overnight, to get extra moist and fugdy. Do not cut into the cake before it is completely cooled, or it will dry out!
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