Best 6 Low Fat Chocolate Mint Cake Recipes

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Craving a sweet treat but watching your waistline? Look no further than our guide to baking a delightful low-fat chocolate mint cake! This healthier version of the classic indulgence offers a guilt-free way to satisfy your cravings. Dive into the world of delectable yet mindful baking with our curated selection of recipes, each promising a symphony of chocolatey richness and refreshing mint undertones. Whether you're a seasoned baker or a novice in the kitchen, let us lead you on a culinary adventure that will tantalize your taste buds without compromising your health goals.

Here are our top 6 tried and tested recipes!

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE



Ultra-Delish Low-Fat Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 14

1 cup cake flour
3/4 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 tablespoons applesauce
1/2 cup 2 percent lowfat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1-ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

CHOCOLATE MINT CAKE



Chocolate Mint Cake image

Provided by Molly O'Neill

Categories     project, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 14

1 tablespoon unsweetened cocoa powder
6 ounces fine-quality semisweet chocolate, chopped
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cup sugar
1 teaspoon vanilla
4 large eggs
1/4 cup creme fraiche
1 cup milk
6 tablespoons creme de menthe liqueur
Chocolate mint glaze (see recipe)
Mint sprigs for garnish

Steps:

  • Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
  • Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
  • Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
  • Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
  • Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
  • When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram

MOIST CHOCOLATE-MINT LAYER CAKE



Moist Chocolate-Mint Layer Cake image

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Steps:

  • Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
  • In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
  • In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
  • In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
  • Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
  • Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
  • In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
  • Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g

LOW-FAT CHOCOLATE CAKE



Low-Fat Chocolate Cake image

"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.

MINT-CHOCOLATE CHIP CAKE



Mint-Chocolate Chip Cake image

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Provided by mrs.embee

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 20

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
  • While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
  • Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
  • Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
  • Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
  • Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g

EXTREME LOW-FAT CHOCOLATE CAKE



Extreme Low-Fat Chocolate Cake image

This cake is almost fat-free, if you are in need of a chocolate fix and watching your fat intake then this might be what you are looking for ;-) don't bother licking the spoon before baking as the yogurt makes it taste kind of tingly and weird, lol! Watch closely, do not overbake this cake you will need to experiment with length of cooking time to suit your oven and baking pan. Enjoy one or two pieces without any guilt --- for greasing see my recipe#78579 --- *NOTE* for Weight Watchers program it is calculated at 18 pieces/2 points each

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 9

1 2/3 cups flour
1 1/4 cups sugar (can use half white sugar and Splenda if desired)
2/3 cup unsweetened baking cocoa, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup applesauce
1 1/2 cups skim milk yogurt (or use low-fat or fat-free sour cream)
1 tablespoon vanilla
4 egg whites (or use 2 whole eggs)

Steps:

  • Set oven to 350°F.
  • Generously grease a 13 x 9-inch baking pan.
  • In a medium bowl sift the flour with cocoa powder, baking soda and salt.
  • In another bowl beat the sugar with egg whites and vanilla until well combined.
  • Mix in the yogurt and applesauce until thoroughly combined.
  • Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
  • Transfer to prepared baking dish.
  • Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

Tips:

  • To make the cake layers, you will need to whip the egg whites until they are stiff peaks. This will help to give the cake a light and airy texture.
  • When mixing the dry ingredients, be sure to whisk them together thoroughly. This will help to ensure that the cake is evenly flavored.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake layers until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Allow the cake layers to cool completely before frosting them. This will help to prevent the frosting from melting.
  • When making the frosting, be sure to beat the butter and powdered sugar together until they are light and fluffy. This will help to give the frosting a smooth and creamy texture.
  • If you are using a chocolate ganache frosting, be sure to let it cool slightly before pouring it over the cake. This will help to prevent the frosting from running off the cake.

Conclusion:

This low-fat chocolate mint cake is a delicious and refreshing dessert that is perfect for any occasion. The cake is light and airy, with a rich chocolate flavor and a hint of mint. The frosting is creamy and smooth, with a sweet and chocolatey flavor. This cake is sure to be a hit with everyone who tries it.

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