So… what do you say about making a Low Calorie Chocolate Cake with the Low Calorie Fudge Filling & Chocolate Frosting that is healthy, all-natural, fast to make and super-delicious? 🙂
I say… it can definitely bring my spirits up! And good mood means a wide smile, right? Whereas the wide smile means… looking and feeling great! 🙂
The Low Calorie Chocolate Cake:
So… do you remember this Chocolate Cake recipe? It was pretty basic, right? At the same time I promised that I’d be posting the recipes involving this cake that will look (and taste) much more exciting!
I’m loving this though recipe because it’s SO EASY to make, and at the same time it’s so healthy and yummy!
Low-Calorie Fudge Filling:
To make the filling I used this Healthy Fudge Sauce.
But here’s a tip:
If you want to expedite the process, or if you just don’t have a head to mess with another step, you can also use a store-bought Healthy Fudge Sauce such as this one.
Oh, and another thing that you can do is – you can just use the Chocolate Frosting in this recipe to just both frost and fill this cake! 🙂
Although the Chocolate Frosting on this cake looks (and tastes) quite decadent, not only it’s low-calorie, – it’s also healthy and SO EASY to make! 🙂So… what do you think? Let’s make it? 🙂
Low-Calorie Chocolate Cake with Low-Calorie Fudge Filling and Chocolate Frosting
The Low-Calorie Chocolate Cake with Low-Calorie Fudge Filling & Chocolate Frosting is healthy and very easy to make while looking and tasting exquisitely decadent!
For the Cake:
- 1/2 cup white whole wheat flour
- 1/2 cup cocoa powder
- 2 eggs
- 3 egg whites
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
For the Fudge Filling:
- 2 tbsp milk of choice
- 1/3 cup honey
- 1/3 cup cocoa powder
For the Chocolate Frosting:
- 2 cups Fat-free greek yogurt
- 3.4 oz packet instant chocolate pudding mix
To make the Cake preheat the oven to 350 F. Line a 8 inch round cake pan with parchment or drizzle with some oil.
Whisk all the dry ingredients except for the sugar together. Whip the eggs, egg whites and sugar until light and foamy. Fold dry mixture into the whipped eggs and stir until incorporated.
Pour the dough into a baking pan. Bake for about 30 minutes. When the toothpicks inserted in the middle comes out clean - the cake is done! Let the cake cool before taking out of the pan.
To make the Fudge Filling heat up the milk with the date syrup in a saucepan. Add the cocoa powder. Stir very well, until the sauce is nice and silky.
To make the Chocolate Frosting pour 2 cups of greek yogurt in a large bowl. Add the instant pudding mix whip until fluffy and incorporated. The mixture will become very thick at first, but you need to keep beating it until it fluffs up for the lusciously light texture!
Cut the cooled cake into 3 layers. Spread the Fudge Filling over two bottom layers and cover with the top layer.
Frost the top and the sides of the cake with the Frosting and stick the cake in the fridge for about 15 minutes before cutting it.
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