Ingredients
Chocolate Cake
- 80 grams all-purpose flour, spooned and leveled
- 10 grams unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 100 grams applesauce, banana or pumpkin
- 78 grams maple syrup
- 1 large egg, room temperature
- 56 grams Greek Yogurt, room temperature
Chocolate Cream Cheese Frosting
- 227 grams cream cheese
- 37 grams maple syrup
- 10 grams unsweetened cocoa powder
Method
Chocolate Cake
- Preheat the oven to 350F (177C) convection and grease and line three 4 inch pans (or 1-2 6-inch pans) with baking spray and parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt and set aside.80 grams all-purpose flour spooned and leveled, 10 grams unsweetened cocoa powder, 1 tsp baking powder, 1/4 tsp salt
- In another bowl, whisk together the applesauce, maple syrup, egg, and yogurt until they’re completely smooth.100 grams applesauce banana or pumpkin, 78 grams maple syrup, 1 large egg room temperature, 56 grams Greek Yogurt room temperature
- Add the dry ingredients to the wet ingredients and fold just until they’re combined.
- Distribute the batter evenly into the three pans, about 4 oz per pan and bake for approximately 18-20 minutes, until the center springs back when you press on it.
Chocolate Cream Cheese Frosting
- Use an electric mixer, at high speed, to cream the cream cheese until it's fluffy.227 grams cream cheese
- Add the maple syrup and cocoa powder and beat until it's well combined.37 grams maple syrup, 10 grams unsweetened cocoa powder
- Spread 1/4 of the frosting on the first layer, repeat with the second layer and refrigerate for 30 minutes.
- Then use the second half of the frosting to frost the outside.
Nutrition
Serving: 1gCalories: 1840kcalCarbohydrates: 234gProtein: 42gFat: 87gSaturated Fat: 48gPolyunsaturated Fat: 27gCholesterol: 418mgSodium: 1895mgFiber: 14gSugar: 121g