Better Than Ina Garten's Chocolate Cake Recipe | Ina Garten Recipes
Made with whole wheat pastry flour, unsweetened almond milk, and a touch of instant coffee powder for added depth, this lightened-up adaptation of Ina Garten's Chocolate Cake delivers a moist, flavorful delight. Paired with a rich, dark chocolate frosting featuring a hint of vanilla extract, this guilt-free treat satisfies our chocolate cravings without compromising on taste.
Servings 8
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.