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.
Can you please write the ingredients of the celebration cake in grams?
Thank you!
Done! 🙂
Can i also replace sugar with coconut sugar?
Yes, you can! I can’t wait to hear what you think of this cake Xenia! 🙂
Well Amy, I’ am back again, after the photos I sent you!
First of all, the cake was very easy to make (no mixer just bowls). I have mixed all purpose and wholewheat flour. I always do that in cakes. I used palm in place of regular white sugar. I baked it at 175 C 25 to 30 min. The cake turned out great: rich dark chocolate flavor, very soft and gooey and very very tasty. I didin’ t do the frosting though that is the reason it looks stable in the photos. I used the frosting from your recipe “Dark chocolate cupcakes”. I doubled the frosting,I put 20 ml of vanilla extract, I used 1 tsp of vanilla stevia extract (liquid), and it still wasn’t bittersweet enough. So I started adding agave (around 60 ml) and a bit of honey, in the end (the addition of agave loosen it a lot because it was very hard).I managed to bring it to my taste and it was really good. Thank you for this wonderful recipe. This was a birthday cake for my husband by the way. He really loved it! Till next time.
Xenia
I’m so glad you enjoyed this cake Xenia, and thank you so much for sharing your pictures with me! I’m truly honored that you made it for your husband’s birthday. That means so much to me that you’d use one of my recipes to celebrate such a special occasion! 🙂
I want to bake this for my brothers birthday but just a single 9 inch cake, if I half the ingredients that should work for a single 9inch?
Yes, you should be able to make a half-recipe using just one 9″-round cake pan! I’d love to hear what you and your brother think of this cake if you decide to try making it! 🙂 And happy birthday to your brother, Aman!
how many calories are in the whole cake
I really appreciate your interest in my recipe Victoria! The full nutrition information, including calories, are actually included directly beneath the recipe. I know it can be easy to miss that! If you’d like to know how many calories are in the entire cake, simply multiply the number of calories in one serving times the number of servings (12). 🙂 I’d love to hear what you think if you try making this cake!
what can i substitute the applesauce for? thanks 🙂
Substituting Greek yogurt for the applesauce will work! 🙂 I’d love to hear what you think if you try this cake Chloe!
Like to make this next weekend but cannot buy yoghurt or apple sauce hereabouts (Philippines), have you any alternative suggestions please?
I’m honored that you’d like to try making this recipe, Roy! Are you able to buy regular (non-Greek) yogurt in the Philippines? If so, that would be the best substitute for the Greek yogurt! Then mashed banana may be substituted for the applesauce. You may detect a faint banana flavor, but the texture will be the same! 🙂 I’d love to hear what you think of this chocolate cake if you try making it!
Hello! I’m excited to do this recipe, I just don’t have apple sauce. So, I was thinking of substituting it with banana. Would it be the same amount? Or if not, I have apples and could make apple sauce. Could you tell me how?
Which option do you recommend to me?
Thank you!! 🙂
I’m honored that you’d like to try this recipe, Sophie! If you’d like to substitute mashed banana, it would be the same amount. You may detect a faint banana flavor, but the texture will be the same — and that would probably take a lot less time and effort than making applesauce from scratch! 😉 I can’t wait to hear what you think of this chocolate cake!
Hi Amy! Thanks for your recipe!. I don’t have any yogurt at all at home. Is there a good substitute for yogurt?.
I’m honored that you’d like to try this recipe, Lilie! Because there’s SO much yogurt, entirely substituting for it and using none whatsoever can greatly affect the texture of this cake — and not necessarily in a good way. 🙁 Are you able to find yogurt at any grocery stores near you?
Yes!. I will go and grab a half a quart at the supermarket!. I was just too lazy to go, haha. Thanks for your reply, Amy!
It’s my pleasure! And I completely understand the lazy feelings, Lilie — there are some weeks where I feel like I go to the grocery store almost every day because I keep running out of baking staples! 😉
Hi Amy!
Well, I finally tried your cake recipe and it was Delicious!. Thanks a lot for sharing this amazing recipe!
I’m so thrilled to hear that, Lilie!! Thank you SO much for taking the time to let me know — that means the world to me! ♡
I made this cake for my dad’s birthday since he asked for something healthy (he has heart disease). I followed the cake recipe to a T but still found it a bit dry. It’s hard to tell why since my oven isn’t very reliable when it comes to holding a temperature, but something for me to think about the next time I make it. I substituted chocolate whipped cream for the frosting and added fresh sliced strawberries in between the layers. The strawberries added a bit more sweetness and moisture that everyone enjoyed. I also substituted coconut sugar for the granulated sugar. All around a very good option for a healthy chocolate cake 🙂
I’m honored that you tried this recipe of mine too, Jill! I love your idea of chocolate whipped cream and fresh strawberries. That sounds delicious! 🙂 That’s strange that your cake was dry though. I’d love to help solve that issue! Did you use a kitchen scale or measuring cups to measure the flour and cocoa powder? If the latter, can you describe how you used them to measure? And you used the full amount of egg whites, plain nonfat Greek yogurt, and unsweetened applesauce, correct?
I used a kitchen scale and followed the recipe to a T, which is why I’m confused as to why it was dry. I could have baked them slightly too long. My oven loses about 100 degrees after 30 minutes so I’ve been trained to leave things in for slightly longer than they should need or to increase the temperature to try to stabilize it. We’re renting our place but it is something I’m hoping to have fixed soon. I’ll be using this recipe again and hopefully it comes out fine next time! Thank you for this recipe and the carrot cake!
Thank you for sharing, Jill! I’m always relieved when I hear people use kitchen scales. They’re so much more accurate for measuring the weights of solid (and solid-ish!) ingredients! 🙂 When you made this cake, do you remember whether you left it in longer or increased the temperature — or both? I’m guessing that may have played into the dryness, as you suggested. How was the texture of your cake compared to the slice in my very first photo? And what brand of plain nonfat Greek yogurt did you use?