Single Layer Chocolate Cake | Low Fat, High Taste

If you want to have your cake and eat it too, then this delicious single layer chocolate cake will let you do just that.

The good part about this one layer chocolate cake is that it's so beautifully dark, and so unbelievably soft, moist, fluffy and chocolatey on the inside.  

But, the great part about this chocolate cake is that it's relatively lower in fat and calories than most other chocolate cakes.  You would never guess the secret ingredient in here is actually thick, fat free Fage Greek yogurt.  Plus, with 3/4 cup of Greek yogurt in this cake, it actually packs this cake with a good deal of protein.

So, that means the best part about this chocolate cake is that you can have another slice without feeling guilty. Now, how about that?

This cake is delicious eaten plain. But can also be frosted with a whipped, light chocolate ganache made with half milk and half cream and then topped off with fresh raspberries. Delish!

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This recipe makes a single layer chocolate cake which bakes beautifully in a 9 inch round cake pan. Do note that this is not a very high cake and I would suggest frosting just the top rather than trying to slice this cake into two layers to frost the center.

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For a rich, shiny top and a soft, moist interior, the chocolate cake is baked low and slow so that the cake rises evenly without drying out on the edges. So, no doming and no unsightly cracks on top. The flat top is ready to frost without needing to level out the top of the cake.



Chocolate Cake Recipe in a Nutshell

Step 1. Preheat oven to 325°F and line 9 inch cake pan.

Step 2. Combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt and sugar).

Step 3. Combine the wet ingredients (except hot water) in a separate bowl. (eggs, oil, Fage Greek yogurt, milk and vanilla.) 

Step 4. Combine wet and dry ingredients together.

Step 5.  Add hot water to create a smooth, velvety batter.

Step 6. Bake for 50 minutes.

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A slice of chocolate cake, frosted with chocolate ganache and ready to dig into.


Kitchen Notes: Tips and Tricks

For a moist chocolate cake:

1. Measure the flour correctly.

Too much flour will result in a dry cake. So, for this recipe, rather than relying on cup measures, weigh the flour instead. However, if you don't have a weighing scale, then use cup measures as a secondary alternative, but follow the method below. This recipe calls for  1 1/4 cups of flour.

To measure the flour correctly, first spoon 1 1/4 cups of flour into appropriate measuring cups. Do not compress or flatten the flour. And do not shake the measures to make the flour settle. Pile the flour into the measure and then without shaking the measure, drag a knife over the top of the measure to level the flour. This process is called "spooning and leveling."

Then sift this flour into a plate along with the baking soda, baking powder and salt. This separates the tiny particles of flour and thoroughly blends them with the baking soda, baking powder and salt. It also prevents getting lumps of unmixed leavening agents in the cake that will be very sour and unpleasant to taste.

Now spoon the sifted flour back into the 1 1/4 cup measures and level out the flour again with a knife dragged over the top of the measures. You will find that you have some flour remaining. Discard the remaining flour.

2. Bake at a slightly lower temperature (about 25°F lower)

Most cakes are baked at 350°F, but when baking a chocolate cake bake it at 325°F instead since chocolate cakes are likely to scorch at high temperatures. This will also ensure the cakes rises slowly and evenly which will prevent the top of the cake from doming and getting cracks.

3. Don't overmix the batter

When combining the wet and dry ingredients together, instead of using an electric mixer, just fold them together with a spatula until no trace of the dry ingredients are visible. 

4. Substitutes

If you wish to substitute skimmed milk and fat free Greek yogurt with full fat ingredients, go for it! The cake will turn out just as well. Greek yogurt can also be substituted with sour cream or full fat plain yogurt.


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Recipe for an Easy Chocolate Cake

Prep: 50 minutes | Cook: 50 minutes

Ingredients:

Dry Ingredients:

☐ 150 grams all-purpose flour  or  1 1/4 cups flour, sifted, spooned and leveled.
☐ 1/2 cup (45 grams) unsweetened cocoa powder (Hershey's cocoa powder)
☐ 1 and 1/4 cups (275 grams) granulated sugar 
☐ 1/4 teaspoon baking soda 
☐ 1/4 teaspoon baking powder 
☐ pinch of salt 


Wet ingredients:

☐ 2 large eggs at room temperature
☐ 1/2 cup (100 grams) vegetable oil 
☐ 3/4 cup (170 grams) thick Greek yogurt (Fage fat free)
☐ 1/4 cup (60 grams) skimmed milk
☐ 2 teaspoons vanilla extract
☐ 1/3 cup (75 grams) boiling water


Step-by-Step Instructions

Step 1. Prep

Preheat oven to 325°F. Set rack in center of oven.

Line a  9" round cake pan with butter paper or wax paper. Coat with butter or oil and lightly dust with flour. Dust out excess flour and set pan aside.

Lined 9inch round cake pan, round cake tin lined

Step 2. Combine the dry ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar to the bowl and mix with a fork to combine well.

Step 3. Combine the wet ingredients (except hot water)

In a separate bowl, whisk together the eggs, oil, Fage Greek yogurt, milk and vanilla

Step 4. Combine wet and dry ingredients together

Make a well in the flour and sugar dry ingredient mixture. Add the wet ingredients to the dry ingredients in thirds, folding the dry ingredients into the center of the well to combine. Continue until the wet and dry ingredients are well incorporated. Don't overmix.

Step 5.  Add hot water

Slowly add the hot water and stir it into the cake batter to thin it out and create a batter with a smooth, velvety texture.

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Step 6. Bake

Pour batter into the center of the cake pan. Place the cake pan in the center of the rack in a pre-heated oven at 325°F. Close oven gently and do not open until it's time to check the cake for doneness. Check cake at the 50 minute mark.

Bake until a toothpick inserted into the center of the cake comes out clean.

Place the cake pan on a cooling rack to cool for 30 minutes. After which, remove cake from pan. 

If frosting, wait until the cake has completely cooked before frosting.


Recipe inspired by: Baker by Nature


To frost this cake with an easy chocolate ganache try my chocolate ganache recipe with only 3 ingredients.


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I hope you enjoyed reading this blog post!
To see my other global recipes, click on the 'Global' label below.


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