Chocolate Fudge Skinny Cake
A dense, moist, chocolate fudge cake sure to please everyone! They’ll never guess it’s lightened up!
Servings Prep Time
12slices 20minutes
Cook Time Passive Time
32-37minutes 55minutes
Servings Prep Time
12slices 20minutes
Cook Time Passive Time
32-37minutes 55minutes
Ingredients
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!