I met the love of my life in high school. Tall, dark, and handsome, he teased me from across the room at a birthday party, tempting me to come closer. A shy girl, I blushed and looked away, but I eventually mustered up enough courage to walk across the room. I approached, smiling, and…
I took a really big bite.
He wasn’t the star QB of the football team or the drum major in the marching band—he was a piece of chocolate cake! 6 layers of moist cake with 6 layers of fudgy chocolate frosting… My idea of perfection!
But alas, the romance was not meant to be… The chocolate cake came from Costco, and I’m not a member! So we parted ways after the birthday celebration ended, never to see each other again.
Until last summer, when I discovered that my local grocery store sells individual slices of a 6-layer chocolate cake too! They aren’t quite as rich or fudgy, but at least I don’t need a membership just to buy a slice.
So to celebrate my blog’s new makeover, I knew I had to make my own decadent chocolate cake. And with frosting this fudgy, it’s a miracle any of it made it onto the cake… While waiting for the cake to bake, I ended up eating lots of the frosting with a spoon!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cake!
| Fudgy Chocolate Cake with Fudgy Chocolate Frosting | | Print |
- fudgy chocolate cake (modified from this recipe)
- 1⅔ cups (200g) all-purpose flour (measured correctly)
- 1 cup (80g) unsweetened cocoa powder
- 1½ tsp baking soda
- 1 tsp salt
- 4 egg whites
- 1 cup (192g) sugar
- 1 tbsp vanilla extract
- 1½ cups (360g) plain nonfat Greek yogurt
- ½ cup (120g) unsweetened applesauce
- fudgy chocolate frosting (modified from this recipe)
- 2 oz unsweetened Baker’s chocolate, roughly chopped
- 1 (14 oz) can fat-free sweetened condensed milk
- 2 tbsp (10g) unsweetened cocoa powder
- To prepare the cake, preheat the oven to 350°F. Lightly coat the bottoms of two 9”-round cake pans with nonstick cooking spray with flour, and line with wax paper. Once pressed into the bottoms of the pans, lightly coat the wax paper with the nonstick cooking spray with flour.
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt. In a medium bowl, whisk together the egg whites, sugar, and vanilla. In a separate bowl, stir together the yogurt and applesauce.
- Whisk the yogurt mixture into the egg mixture. Make a well in the center of the flour mixture, and pour the wet ingredients into the dry, stirring just until incorporated. Divide the batter evenly between the two prepared pans, and bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes before turning out onto a wire rack and peeling the wax paper off of the bottom. Cool completely to room temperature.
- To prepare the frosting, place the chocolate in a large microwave-safe bowl, and heat on HIGH in the microwave for 20-second intervals, stirring well after each, until the chocolate melts. Spoon the condensed milk into a separate bowl, and microwave on HIGH for 15-20 seconds or until slightly warmed.
- Pour the condensed milk and cocoa powder into the melted chocolate, and stir until thoroughly mixed. Place in the refrigerator to chill, stirring every 15-20 minutes, until it reaches a spreadable consistency.
- To assemble the cake, spread half the frosting across the top of one of the layers, and plate the second layer on top. Spread the remaining frosting over top of the second layer, allowing some to drip decoratively down the sides. Refrigerate for 10 minutes before serving.
Ummm okay I tried this and follow directions. The cake part when mixing was not the usual smooth gooey consistency and it was very hard to spread in the pans. It didn’t pour like normal batter. Then the frosting is liquid and I have it in the refrigerator but it’s still liquid after 30 minutes it’s not hardening or anything. Is this normal?
The cake batter should have been slightly thicker than normal, closer to the consistency of muffin batter. Did you make sure you measured the flour correctly with the spoon and level method? (Check the link in the recipe if you aren’t sure!) And yes, that’s normal for the frosting. It may take an hour or more to set, depending on the temperature of your fridge. I promise the taste is worth the wait!
made this cake yesterday….YUMMOOOO is all I can say…I made half the recipe…for a single layer…I also made 1 or 2 changes…used a whole egg, 1/2 cup each applesauce and nonfat greek yogurt…I only wanted to buy a small carton of the yogurt…I also used regular and dark cocoa powder…we love dark…then made a small bowl of regular frosting….just enough to frost the top….
this is so tasty….but I ONLY wanted a single layer staring at me…..lol..thank you for the recipe
I’m so happy you enjoyed the cake Shelley! Your adaptations sound wonderful, and I completely agree… Two layers can be much too tempting, especially for a chocoholic like me! 😉
HI,
If I whip this would it become alittle fluffy ? if not …how could I make it so ?
I love it …but kids want fluffy
Thanks
I’m not entirely sure what you mean Abby. Are you referring to the cake or the frosting?
I made this tonight for hubbys birthday….I see now that the topping is like a glaze -sorta, it was amazing, chocolaty & super rich.
I didn’t have the picture in front of me when I was making it , so I thought the frosting was going to be fluffy…..that is what my question was about.
Thanks for a wonderful recipe !
You’re so sweet to bake your hubby a homemade birthday cake! I’m so glad everyone enjoyed it, and I’m sorry about the confusion over the frosting. Hopefully your kids enjoyed it too, Abby! 🙂
Did they ever…..one had 2 pieces !
That’s the best compliment ever! 🙂
Hi amy
I can’t thank you enough for your amazing awesome perfect recipes I’ve tried lots of them and every single one……..just perfect ♥ ♥ ♥
I’ve almost tried all your chocolaty recipes except for this one!!!lbut it’s absolutely in my baking list 😉 I was just wondering if I could use honey or maple syrup instead of suger so that I’d have both fat and suger free chocolate cake^_^
Thanks again♡♡♡
Thank you for your sweet works Sarah! Both honey and maple syrup contain a lot more liquid than granulated sugar, so that might change the texture and baking time of the cake. If you had a “clean” solid sweetener, that might be a little easier to swap instead, or perhaps try subbing half maple syrup/honey and half Stevia or Truvia. Does that make sense? Either way, I hope you enjoy the cake!
well well!!! I baked this and guess what??the result was really really great^_^just as all your amazing recipes♡♡♡
as you said I used half honey /half stevia and everything thing was fine, it took 40 minutes to bake completely….I shared it with my friends and no one noticed that it’s fat-sugar free everybody just loved it and asked me for the recipe……again can’t thank you enough you’re awesome♥♥♥
I’m so happy to hear that Sarah! It sounds like the perfect cake. You’re so sweet to share it with your friends too! 🙂
Is there a dairy free substitute for the yogurt?. I don’t tolerate yogurt well. Can I use more applesauce.? I really want to try this recipe but need to be careful due to health problems. Thanks very much.
Many grocery stores actually sell dairy-free yogurt now Cindy! I love the soy-based ones by Silk, and other companies make almond-based and coconut-based as well. If you can tolerate non-dairy yogurt, that would be the perfect substitution. I hope you enjoy the cake!
Hi Amy! Your cake looks amazing and I would love to give it a try! Can I try making this with a crust underneath? Thank you! x
Thanks Susan! I’m not entirely sure I understand what you mean by a crust underneath. Were you thinking of something similar to a graham cracker crust for a cheesecake?
Hey there!! This looks great I can’t wait to try it! Where do I find fat free unsweetened bakers chocolate?
I’m sorry for the confusion Jessica! A “fat free” version of unsweetened bakers chocolate doesn’t actually exist. Unsweetened bakers chocolate is also called unsweetened chocolate or 100% chocolate, and you should be able to find it on the baking aisle near the chocolate chips. 🙂 I’d love to hear what you think of the cake if you try it!
I tried this yesterday with my 3 year old daughter, and it was the best low calorie cake I’ve ever made, and the icing makes it moist because it’s a bit thinner than usual so the cake absorbs it, so don’t skip it. But even without it, it was really good and tasty. The only 2 things I changed is that I used fat free greek yogurt because that’s what I had in hand and used 1/2 cup of sugar instead of a cup and added 1/2 tsp stevia extract to cut back more calories, and it was just perfect for us. Will definitely make it again. Thank you for sharing!
I’m so glad you enjoyed the cake Rose! That means a lot to me that you’d definitely make it again — thanks for sharing that with me! 🙂