Best 7 Light Chocolate Cake Recipes
Are you craving a light and fluffy chocolate cake but don't want the added guilt? Look no further! This article will introduce you to the world of light chocolate cakes, providing you with the secrets to creating a scrumptious dessert that won't weigh you down. With careful ingredient selection, mindful portion control, and a few clever baking techniques, you can indulge in a slice of chocolatey goodness without sacrificing your health goals. Get ready to embark on a journey of culinary exploration as we uncover the best recipe for a light chocolate cake that will satisfy your sweet tooth without compromising your waistline.
Here are our top 7 tried and tested recipes!
LIGHT CHOCOLATE CAKE
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.
Nutrition Facts :
BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)
Made this for a family gathering. It is delicious! The combination of chocolate and banana is great! It also makes a nice cake since it is two colors when you slice it! I also added half a banana for decoration on the cake. Can't wait to bake it again! I adapted a bit this recipe from a R. Reisman recipe.
Provided by Redsie
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
- Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
- Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.
LIGHT PEANUT BUTTER CHOCOLATE CAKE
When her mom was told to avoid sugar and fats, Annette Abbott got busy in Charlotte, North Carolina and whipped up this light, delectable dessert. "Mom loves indulging her sweet tooth while following doctor's orders," she laughs.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack. , For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 413mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
LIGHT COFFEE MUG CHOCOLATE CAKE
REVISED: Thanks for the feedback - I've made some adjustments - hope you all enjoy. This is a fluffier version of the popular coffee mug chocolate cake. When you are looking for a quick taste of chocolate - but want something lighter - this is the recipe for you! I make this as a quick snack or when you "need" a quick dessert - and the kids love making it themselves.
Provided by MadamImAdam
Categories Dessert
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Use one large coffee mug.
- Combine dry ingredients in coffee mug.
- Add egg, milk, lemon juice, oil & vanilla to cup - mix well.
- Add any optional ingredients, if desired.
- Place the coffee mug in the microwave and cook on high for 3 minutes.
- As it cooks, the cake will rise above the cup but shouldn't make a mess (larger cups ensure this).
- Cool a couple of minutes and enjoy!
LIGHT CHOCOLATE CAKE
Light in both color and texture, this cake uses a surprise ingredient and goes well with ice cream. It's somewhat reminiscent of gingerbread.
Provided by T.O.M.
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
- Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
- Add vanilla, scrape sides of bowl, and mix once more.
- Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
- Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
- Bake at 350 for 30 minutes.
- Cool 20 to 30 minutes and serve warm with vanilla ice cream.
LIGHT CHOCOLATE SHEET CAKE
Make and share this Light Chocolate Sheet Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
- In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
- Over medium heat, bring to a boil, stirring often.
- Pour the boiling cocoa mixture over the flour mixture and stir to combine.
- Add the buttermilk, eggs and vanilla.
- Blend well.
- Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
- When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
- Blend well.
- Spread on the hot cake.
LIGHT GERMAN CHOCOLATE CAKE
This German chocolate cake recipe is very moist and dense. Since there is no leavening agent, the cake does not rise. But what you get is one very chocolaty cake. The frosting tastes just like a traditional German chocolate cake frosting. So good!
Provided by Chelsea Mitcham
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. PREPARE THE PAN: Spray an 8x8 pan with Pam.
- 2. FOR THE CAKE: 1) Mash the banana and stir in chocolate chips or pieces. Microwave 30-45 seconds then stir until chocolate is melted. 2) Stir in the sugar. 3) Whisk in the eggs. 4) Whisk in the cocoa until blended and no powder is visible on top. 5) Bake at 375 for 20-25 minutes. 6) Let cool before frosting.
- 3. FOR THE FROSTING: 1) Combine the milk, cornstarch, banana, and brown sugar in a small saucepan and heat on medium heat until mixture is bubbly and thickens (about 3 minutes). 2) Remove from heat and stir in the vanilla, coconut, and pecans. 3) Cool to room temperature then frost the cake
Tips:
- Mise en Place: Before you start baking, measure and prep all of your ingredients. This will help you stay organized and avoid scrambling.
- Use Quality Ingredients: The quality of your ingredients will directly affect the taste of your cake. Use the best quality chocolate you can find, and make sure your other ingredients are fresh. Using the best quality chocolate for the best taste
- Don't Overmix the Batter: Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake at the Right Temperature: The ideal oven temperature for baking a chocolate cake is 350°F (175°C). Baking at a higher temperature will make the cake dry.
- Check the Cake for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter attached, bake for a few more minutes.
- Let the Cake Cool Completely Before Frosting It: This will help to prevent the frosting from melting.
Conclusion:
Light chocolate cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for special occasions or simply as a sweet treat. With a few simple tips, you can make a light chocolate cake that is both delicious and beautiful.
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