If you’re a chocolate lover like me, then Ina’s recipe for the most fabulous chocolate cake might already be a staple in your kitchen repertoire. I mean are there any really bad chocolate cake recipes???
But what if I told you there’s a way to enjoy all that rich, indulgent goodness with a lighter touch? That’s right, we’re taking a detour from the traditional and venturing into the a lighter, yet equally delightful version of this clear winner. This isn’t just any chocolate cake makeover—it’s a transformation of the best recipe into something a bit more guilt-free.
Picture this: a slice of pure bliss, where each bite delivers a chocolate sensation that’s intense yet surprisingly light, leaving you totally satisfied. That’s the magic we’re conjuring up with our revamped version of Ina’s cake. By embracing smart swaps and mindful adjustments, we’re elevating the rich chocolate flavor you know and love to new heights. So, whether you’re treating yourself to an indulgence by yourself or sharing with loved ones, get ready to experience chocolate cake bliss like never before.
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Swerve Granulated Sugar Substitute
King Arthur Whole Wheat Pastry Flour
Baker’s Unsweetened Dark Chocolate
PIN FOR LATER
Better Than Ina Garten’s Chocolate Cake Recipe | Ina Garten Recipes
Better Than Ina Garten's Chocolate Cake Recipe | Ina Garten Recipes
Ingredients
Dry Ingredients
- 1 Cup Whole Wheat Pastry Flour (I used King Arthur Brand)
- 3/4 Cup All Purpose Flour
- 1.5 Cups Granulated Sugar Substitute (Swerve, Splenda or erythritol)
- 3/4 Cup Unsweetened good Cocoa Powder (I used Hershey's Cacao)
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Tsp Instant Espresso Powder or Instant Coffee Granules (To Enhance Chocolate Flavor Without Adding More Calories)
Wet Ingredients
- 1 Cup Unsweetened Almond Milk
- 1/4 Cup Unsweetened Applesauce
- 2 Extra-Large Eggs
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Hot Coffee (Leftover) If you don't have leftover coffee, you can simply add 1 to 2 teaspoons of instant coffee granules to a cup of hot water
For the Frosting
- 4 Ounces Baker's Unsweetened Dark Chocolate, Chopped
- 1/2 Cup Light Whipped Butter at Room Temperature
- 1.5 Cups Swerve Confectioner's Sugar, Sifted
- 1 Pinch Salt
- 1 Tsp Pure Vanilla Extract
- 1/4 Cup Low Fat Sour Cream
- 1/4 Tsp Almond Extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- In a large bowl of an electric mixer, whisk together the whole wheat pastry flour, all-purpose flour, granulated sugar substitute, cocoa powder, baking soda, baking powder, salt and instant espresso powder until well combined to form the cake batter. Side note: For a richer coffee flavor, you can add a teaspoon of instant espresso powder to the dry ingredients.
- In a liquid measuring cup, whisk together the unsweetened almond milk, unsweetened applesauce, eggs, and pure vanilla extract until smooth. Then, gradually add the melted butter and continue to whisk until fully incorporated. Add a small amount of coffee to enhance flavor, if desired.
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Then, add the remaining hot coffee and mix until the cake batter is smooth.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack or wire rack to cool completely. Scrape any remaining batter from the bottom of the bowl to ensure no waste.
For the Frosting
- In a heat-proof bowl, melt the dark chocolate over a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter until creamy and pale. Gradually add the powdered sugar substitute, salt, and vanilla extract, beating until smooth and fluffy. Whisk the sour cream into the melted chocolate until well combined.
- With the mixer on low speed, gradually add the chocolate mixture to the butter mixture, beating until smooth and creamy. If the frosting is too soft, refrigerate it for 10-15 minutes to firm up before frosting the cake.
- Once the cakes are completely cooled, frost the top of one cooled cake with a generous amount of frosting. Place the second cooled cake on top and frost the top and sides of the cake with the remaining frosting. (It may help to place each cake pan on a cake pedestal for easy frosting or for presentation.)
- This makes 8 servings.
Weight Watchers Points
- This makes 8 servings/slices. Each serving is 10 WW Points. Enjoy your new favorite chocolate cake recipe.
Frequently Asked Questions About This Best Chocolate Cake Recipe
- Can I use regular all-purpose flour instead of whole wheat pastry flour?
- Yes, you can substitute all-purpose flour for whole wheat pastry flour in equal amounts.
- Can I use regular milk instead of almond milk?
- Yes, you can use regular milk if you prefer. Almond milk is used for its dairy-free option, but any milk will work.
- What can I substitute for instant coffee powder?
- You can omit the instant coffee powder if you don’t have it on hand. It adds depth to the chocolate flavor but is not essential.
- Can I make this cake without cocoa powder?
- Cocoa powder is a key ingredient for chocolate flavor in this cake. Omitting it will significantly alter the taste and texture.
- How do I store leftovers?
- Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze this cake?
- Yes, you can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and aluminum foil for up to 2-3 months. Thaw in the refrigerator before frosting.
- Can I use a different frosting?
- Absolutely! Feel free to use your favorite frosting recipe or store-bought frosting if you prefer. Buttercream frosting would be amazing.
- Can I make this cake gluten-free?
- You can try using a gluten-free flour blend instead of whole wheat pastry flour to make the cake gluten-free. However, the texture and taste may vary.
- Is this cake suitable for vegans?
- This particular recipe contains eggs and dairy products. However, you may be able to adapt it with vegan substitutes such as flax eggs and non-dairy yogurt for a vegan-friendly version.
- Can I make this cake ahead of time?
- Yes, you can bake the cake layers ahead of time and store them in the refrigerator for a day or two before frosting.
- Why use both whole wheat pastry flour and all-purpose flour?
- Whole wheat pastry flour adds a nutty flavor and texture, while all-purpose flour helps create a lighter crumb. The combination balances flavor and texture.
- Can I use instant espresso powder instead of instant coffee powder?
- Yes, you can substitute instant espresso powder for instant coffee powder for a stronger coffee flavor.
- Can I make cupcakes instead of a layer cake?
- Absolutely! Simply divide the batter evenly among lined cupcake tins and adjust the baking time accordingly.
As we put the finishing touches on our chocolatey masterpiece, it’s clear that we’ve crafted a winner worthy of joining the ranks of iconic American desserts. From the first bite to the last crumb, this isn’t just any chocolate cake—it’s the best chocolate cake, reinvented with a nod to Ina’s Recipe for Beatty’s Chocolate Cake. And what’s a cake without its crowning glory? Enter the indulgent embrace of buttercream frosting, or perhaps a tantalizing twist with mocha frosting. Whichever you choose, prepare to savor every moment of this delicious journey. I promise you this is going to be your new go-to chocolate cake recipe.
