Feb 9, 2012

Homemade Skinny Chocolate Cake



Be still my chocolate loving heart, a moist chocolate cake made from scratch with only three tablespoons of oil in the entire cake! Top this with some chocolate syrup and fresh raspberries and oh my, what a chocolate dessert!


I've been experimenting making a cake from scratch with less fat for a few days now and after a few rounds I finally got it to where my taste testers (aka husband and friends) all thought it was great and couldn't believe it was light.

My secret? There's pudding, yogurt and applesauce in the mix!


This recipe was created for those of you who like to make their cakes from scratch, but if you prefer a quicker method by using a box cake mix as an ingredient, see my Super Moist Low Fat Chocolate Cupcake recipe.

This cake rises beautifully and the coffee brings out the flavor of the chocolate. Will it work without the pudding? Yes, however the texture will change and you'll need to increase the sugar. Can you use less oil? Yes, but I've already cut out more than half, and using less will work, but the texture will be drier.

I made this in a 13 x 9-inch pan and used a heart cookie cutter to cut out hearts, but you can make this into 24 cupcakes, a bundt cake or 2 rounds. Hope you enjoy!






Homemade Skinny Chocolate Cake
Skinnytaste.com
Servings: 20 • Serving Size: 2.5 x 2.25 inch slice • Old Points: 3 pts • Points+: 4 pts  
Calories: 163 • Fat: 2.8 g • Protein: 3.2 g • Carb: 33.2 g • Fiber: 1.6 g • Sugar: 19.7 g
Sodium: 335 mg

Ingredients:
  • 1 1/2 cups sugar
  • 3 tbsp canola oil
  • 4 oz unsweetened apple sauce
  • 1 egg
  • 2 egg whites
  • 1 cup HOT coffee
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1 cup fat free milk
  • 2 cups cake flour (not self rising)
  • 1 package instant chocolate pudding (not sugar free)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup plain fat free Greek yogurt
  • spray oil

Directions:

Preheat oven to 325°F. Lightly spray and flour your cake pan.


In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)


In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside. (wet ingredients)

In a stand mixer on low speed combine the sugar and oil; mix to combine well.  


Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.


Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.

Last step is to add the Greek yogurt and just stir to combine.
Pour into the cake pan and transfer to oven.


Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.

190 comments :

  1. Gina, I need to make cupcakes with a chocolate design sticking out of the the brownie. Do you just melt chocolate (no adding butter or cream?), place it in a piping bag and pipe it onto wax paper and let it cool?
    I cant figure out how to do a search because I dont know what im trying to ask... but you get me right? lol

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    1. you need candy coating/chocolate bark; the chocolate chips u melt and use to make chocolate pops it works great to make decorations like that.

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    2. you can just melt the chocloate in the microwave. coating chocolate works best (not choc chips or hershey or anything like that!). when its melted put it in a piping bag with a small adapter on the end or just put it in a ziplock bag and cut one of the corners out of the bag to squeeze the chocolate out. you can squeeze the chocolate out to make whatever shapes you want onto wax paper. let them cool but dont put it into the fridge cuz that will make the choc look dull and not shiny.

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  2. Looks great. Wll be trying this on for valentines day for sure.

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  3. Wooooow. I'll try this recipe.

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  4. I have a ceramic heart shaped pan - can I just bake the cake right in that? I was thinking of baking either cake or cookie cake in it...

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  5. Monique, yes you melt the chocolate, pour it into a small piping bag with a small hole cut out and pipe it onto wax paper making any shape you like. The refrigerate until hard. If yuoou mes up, simply remelt and do it again.

    d.liff- Sure! You may need to use 2 pans depending on the size of your pan.

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  6. Can you use regular yogurt?

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  7. Substitute for coffee? Smells yummy, tastes yucky (to me).

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    1. The coffee just tastes like chocolate when baked, it really is good!

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    2. Shannon Talkington Pierron2/10/12, 9:35 AM

      You can't even taste the coffee when you bake with it. It just enhances the chocolate flavor. I ALWAYS add some coffee to my chocolate dessert items and it make the chocolate SO much richer. Give it a try! You won't even know it's coffee!

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    3. People always say that, but I really don't like it at ALL and taste it even when others don't. I'm going to scroll down the comments to see if anyone tried something else.

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  8. Have a great Chocolate day. And that the best way to celebrate....m just drooling seeing the pics

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  9. Looks yummy! I think I am going to make this with my mini bundt pan!

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  10. This looks amazing! I'm printing the recipe ...this is a must try. Thank you so much for sharing!

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  11. This cake looks amazing to a chocoholic like me. I love your low fat ingredients, so I'll have to try this. thanks!

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  12. I don't drink coffee or use it in anything. Do you have any suggestions for a coffee alternative in this recipe?

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  13. Thank you, thank you, thank you! This looks amazing!

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  14. I will be making this for my sweety for Valentine's Day! Thank you.

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  15. Can you use whole wheat pastry flour as a substitute for cake flour?

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  16. I love your stuff! I sooooo want to try this iut next week. What could you replace instead of the hot coffee? Not big coffee lovers over here.
    Thanks,
    Janine

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  17. Love the look of this, sooo yummy!

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  18. Im sure you cant taste the coffee. If just brings out the chocolate taste. Buy instant and make it that way if you dont have any real coffee grounds or a pot to make it with.

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  19. Absolutely LOVE all of your recipes. I have 2 questions regarding this one:
    I have had a difficult time finding cake flour- any substitutions?
    Can you use splenda instead of the sugar?

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    1. Add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour

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  20. I'm a new subscriber and you literally just captured my heart..AKA my stomach! I love your blog

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  21. I'm like the princess and the pea with coffee in anything; I guarantee you I can taste it if there is even a TB of it! I'm going to try it with just hot water.

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    1. Heather, you should try this with the coffee...I'm the same way about it, but when put into a chocolate cake you absolutely cannot detect any coffee flavor.

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  22. I love your receipes! Thank you ����

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  23. Yes, regular yogurt would work.

    You don't taste the coffee, it just brings out the taste of the chocolate. You can buy a cup of black coffee at McDonald's or Starbucks if you don't normally drink it. If you really insist on not, using it, I guess just boil water.

    I've not tried this with whole wheat pastry flour, if you do let me know how it turns out.

    I personally don't use Splenda, so I am not sure how it would effect the cake. Maybe the Splenda baking blend would be best.

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  24. Yes, regular yogurt would work.

    You don't taste the coffee, it just brings out the taste of the chocolate. You can buy a cup of black coffee at McDonald's or Starbucks if you don't normally drink it. If you really insist on not, using it, I guess just boil water.

    I've not tried this with whole wheat pastry flour, if you do let me know how it turns out.

    I personally don't use Splenda, so I am not sure how it would effect the cake. Maybe the Splenda baking blend would be best.

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  25. This might be our valentines dessert I think :D

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  26. PERFECT FOR VALENTINES! LOVE YOUR RECIPIES! MAKE ABOUT 2-3 A WEEK! HONESTLY AMAZING! KEEP UP THE GREAT WORK AND THANKS SO MUCH FOR SHARING!!!1

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  27. YAY! This will be perfect since V-day hits on a non high cal day this year! Brilliant!

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  28. This looks incredible!

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  29. This is wonderful, Gina. I'm making Spaghetti Carbonara for our V-Day dinner, and it's nice to know that we can have a yummy chocolate dessert that won't be quite so calorie-dense. We CAN have our cake and eat it too :)

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  30. I would like to make this dessert this weekend. It looks and sounds delicious! Did you use a small or large package of pudding?

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  31. This is so timely! I just asked my daughter yesterday what cake she would like for her birthday which is the day after Valentine's Day. She told me "something chocolate with raspberries". Thank you, Gina!

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  32. This is similar to a cake I make called "killer cake". I use NO fat, just the pudding, yogurt, sourcream and chocolate chips. It's great. Thanks for sharing.

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    1. This is actually how I know Cheesecake (I'm from Germany, the cheesecake is a little different here) You just use vanilla pudding powder instead of chocolate and the joghurt is a little different too, but that's just because of the different products in different countries i guess.

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  33. Oh Gina, thank you soooo much!!!! I'll likely make this for valentines day! You site truly is the best!!!! Have a good day!

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  34. Wow! what a wonderful V-day treat! I love how low the calories are, now I can eat my cake too!!

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  35. What a fabulous creation! I cannot wait to try this in cupcake form.

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  36. Do you think this would work with Almond milk?

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    1. Sure, I think it would be just fine with almond milk.

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    2. Looking for the chocolate glaze over the top...where are directions for that - looks amazing!!!

      Thank you!

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    3. Almond milk will work with anything but pudding :(

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  37. Oh wow, what could be better than skinny chocolate cake!!?

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  38. I am going to use chocolate instead of coffee. I hope it works.

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  39. Skinny chocolate cake AND with coffee?! My two favorite things. This is a great recipe.

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  40. Is there any way to make this Gluten Free? I want to make it for a Valentines Day Party but I would also like to have a slice myself!

    THANKS

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    1. I was thinking buying a gluten-free baking mix might work.

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    2. I just substituted the cake flour for King Arthur all purpose Gluten Free flour and it turned out amazing!

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  41. Yummy! I am going to try this! Thnx! =)

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  42. I have just found this site and love love love it. Is a ww member and love how u point out the recipes. Have made the Coconut curry shrimp, but used chicken. yum yum. Thanks for the wonderful site.

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  43. Oh, no, you did-unt! I am salivating!

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  44. aside from wanting to lick my computer monitor after seeing your beautiful dessert, I was wondering what type of whisk you have and where you got it? lol I need a new one to try this dessert!

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    1. Funny everyone asks me about the whisk. I think I got it at home goods :)

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  45. Do you make it the small box of pudding or the larger box?

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    1. I should have mentioned, it's a small box.

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  46. Thank you Gina! I usually do not keep boxed cake mixes around and need to buy them for the pumpkin/cake mix recipes (it's totally worth it) so this is a nice alternative!

    soupseeds.blogspot.com

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  47. YUM. Theres something about Valentines day and chocolate- but pair chocolate and raspberries and its just so much better! These cakes are adorable!

    And also- that whisk is so cute!

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  48. This looks really yummy. Is it just melted chocolate drizzled on top?

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  49. I'm allergic to coffee...would the same amount of hot tea work in it's place or would the flavors not come together properly? Thanks so much! I love this blog!!

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  50. Looks so good! Can you use all purpose flour? Also what did you drizzle on top to make it look so pretty? Thank you Gina, love chocolate, love coffee :)

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  51. Gina! I made this last night, it was a huge hit with the hubby, thank you! I didn't have cocoa powder on hand so I used unsweetened baking chocolate squares, and it turned out perfectly, so moist and flavorful!

    About the coffee, when I tasted the batter I could taste the coffee, but after it cooked you couldn't taste it at all. Thanks again!

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  52. Have you tried grapeseed oil as a substitute for the canola oil?

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  53. Why wont it work with Sugar Free Pudding mix?

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  54. I'm drooling. Thanks so much for your amazing recipes. You've made a difference in so many people's lives by providing them!

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  55. This looks wonderful, although, I could never make it last for 20 servings:-)

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  56. Oh this looks SOOO good! I am going to make this on Sunday - so I can take it into the office on Monday (of course we will try a little bit before then). Nice to taste, not good for me (or hubby) to have too much around - even if it is the skinny version.
    Thanks so much for sharing!

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  57. It's in the oven now!! What did you use to drizzle on top?

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  58. Seconded! Cake's in the oven and I would love to know what to drizzle on top for tonight.

    I was also wondering if you had any tips for making the twill without a pastry bag. I was planning to use unsweetened baking chocolate. Any other advice for that step? Thanks!

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  59. Do you think any leftover cupcakes could be frozen?

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    1. i freeze left over cake, its really moist out of the freezer:)joanna

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  60. Mine is in the oven too!!! DRIZZLE!!! We need drizzle! Please tell!

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  61. It says in the intro she used chocolate syrup.

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    1. Not sure how the chocolate syrup affects the WW points? Is there a lower fat version you used? Also, still hoping for tips on the decorative chocolate topping...

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    2. Up to 1 Tablespoon of regular chocolate syrup added 1 PP.

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  62. This cake turned out sooo delicious & so very very moist! I only made two substitutes 1) coconut oil for canola & 2) almond milk for fat free milk. I wasn't sure what size instant pudding box so I bought the smallest one & it turned out perfect. I drizzled your chocolate glaze & the same glaze but without chocolate over the entire cake. My kids all raved over it. Thank you for your hard work in putting together such great recipes! We've tried so many & loved all of them!

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  63. I'm new to baking....so sorry if I'm asking stupid questions. For cake flour - is that bleached or unbleached? I saw the two kinds in the grocery store and I wasn't sure which be to use. Also, is the instant pudding mix...just the jello kind? Thank You.

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  64. My heart just did a double-flip when I saw this! So rich and decadent! I'm sure any man would fall in love if we gave them this! :D Loving your blog!

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  65. Omg it's so pretty! Well done :) And your whisk is super cute, love colorful cooking tools!

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  66. I LOVE this recipe. I don't have any pudding on hand, but I may try subbing vanilla yogurt and some agave nectar... We'll see how it turns out!

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  67. Making this tonight for company. SO nice to be able to make a nice dessert for people coming over and stay on WW plan. Thank you!

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  68. Delicious! And oh so moist with a great chocolate flavor. Hard to believe it's low-fat! Yummy!
    Reeta

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  69. I made this tonight for my Bunco group and it was a hit! Everyone was shocked to find out it was a lighter version. The cake was very moist and delicious! Thanks!

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  70. I made this last night - FANTASTIC! It was moist, loved the texture, sort of fudgy-like. It was a hit - hubby loved as well as myself and two 7 year old boys. Love that I can work this into my WW plan, plus feel good about serving it to my family as there's no junk in it like splenda or something artificial. Thank you for an awesomely chocolate recipe!

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  71. made this yesterday and it came out amazing!!!! Hubby loved it! thanks for sharing...will pass it along

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  72. I can't wait to try this. I'm so excited about your site, I heard about you at my WW meeting and you're my new favorite! Even if I wasn't struggling to stay in my points, I'd love your recipes! Thanks!

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  73. Made mini muffins out of this for a gathering I have tonight! Turned out soooo yummy! I just used regular white flour since I couldn't find cake flour! Hope that doesn't change the points too much!

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  74. I can taste coffee in anything even when people swear I won't taste it so I'm not going to risk it. I'm going to try this with a cup of chai tea and see what little bit of something extra that adds.

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    1. Me too. Curious if anyone tried something different and how it worked.

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  75. I just made this cake for my family and they LOVE IT!!!! I did put whipped peanut butter fluff frosting on it and I must say this is the best chocolate cake recipe I have ever made. Will definitely be making it again...

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  76. What kind of syrup did you put on top?

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    1. did you ever get your answer? I am also curious.

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    2. I just used regular chocolate syrup on mine and it was delicious. Up to 1 tablespoon only adds 1 PP if you are on WW.

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    3. So sorry, I used Hershey's syrup. It's naturally fat free and easy!

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  77. I used splenda and accidentally left out the yogurt and it was TO DIE FOR!!!

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  78. My son and I made this into cupcakes last night as a Valentine's for his dad. They are light, moist and absolutely delicious! The best chocolate cake I've ever made! (By the way, I substituted whole wheat pastry flour for half of the flour, and you can't tell at all.)

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  79. i have a flour called flaky crust flour for cookies and pie, (i live near a Amish dry good store, thats why i have a strange flour:) wondered if i could use that and also u prolly didn't add the choc. topping pts. in, right? thanks joanan

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  80. I tried this tonight on my family-( all of us are doing WW). Everyone LOVED IT! Absolutely could not taste the coffee, it just gave it a richer taste. Thanks, Ann

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  81. Would a regular hand mixer work (not the one for soups or blender, but the type you stick to parts to the bottom and select slow medium and so on work? ) I dont have a stand mixer???? I want to make tomorrow.

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    1. I used a regular hand mixer on low and it turned out perfect!

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  82. 1 more question.. How did you make the drizzle on top.. Is it listed here and I missed it?

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  83. It's just Hershey's syrup! It's fat free!!

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  84. would it be ok to use vanilla greek yogurt?

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  85. Oh. My. God. This is the most amazing thing EVAR! We host a Bible study at our house on Tuesday nights and I made the cake last night. Tonight I'll do the presentation part. I melted down some Nestle Toll House Semi Sweet Chunks, put it in a pastry bag, and wrote each person's name in the chocolate. I put it in the freezer to harden. They turned out beautiful!!

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  86. I made this cake over the weekend and I had to add how delicious it is! Very fudgy, good chocolate flavor. Topped with a little whipped cream or nothing at all it's fabulous. I don't have a stand mixer and my hand mixer is currently not working; so I mixed by hand with a whisk - it came out great. I think this will be my go-to chocolate birthday cake recipe! Thanks so much for this site - I've lost 100 pounds on WW and finding sites like this makes my day!!!! :)

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  87. What size pudding do you use? I have a 3.9 and a 5.9 box. I can't wait to make this tonight!!! :)

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  88. Hmm. I forgot to use the Greek Yogurt (seems like I always screw up something!). I've already baked the cakes. They look and smell good. I'm curious what the effect of the yogurt is?

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    1. I'm guessing it makes it more moist like sour cream in a cake recipe would do

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  89. This was beyond delicious! The entire family raved about it. i used all purpose flour and it came out absolutely perfect! Thank you again for another home run recipe!

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  90. Ok, so I made this today for our V-Day dessert! It was yummy but really dense and "thick" I don't know if I did something wrong or if that is how it was supposed to look and/or feel. It wasn't like a normal cake to me. We still loved the flavor however I would love your feedback!

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    1. you might have over mixed it :) try only doing the minimum of mixing you can, as soon as it looks mixed, stop :)

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  91. I made this tonight for Valentine's Day. I made quite the mess but it was really, really good.

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  92. I have made this twice already. It is the BOMB!!!! As usual the recipe was easy to follow, delicious and turned out absolutely beautiful. I used heart cutters as well to make Valentine cakes. Poked a little ghiradelle chocolate chip inside of each raspberry and drizzled with a little bit of dark chocolate syrup. MMMMMMMMM. Thanks again

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  93. OMGOSH.... Gina I don't know how you do it but this was the most amazing cake. I made it yesterday and I think I'm going to have to throw it in the garbage or risk me eating all the leftovers today. The cake is so moist it doesn't even need frosting. I love it!

    I don't drink coffee and I couldn't taste the coffee in it. I do know from baking with other recipes that the coffee just enhances the chocolate to a deeper level.

    Great Cake!

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  94. I made this yesterday and it was very good! I didn't tell the husband about the coffee and he never tasted it.

    Kristina

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  95. I made this for Vday and my husband and I both thought it was some of the best chocolate cake we have ever had! Yum!

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  96. You have such an amazing blog! Love all ur clicks...superb!! Very inspiring for new bloggers like me :)

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  97. This looks amazing! Very cool presentation too. I'm going to make your cake this weekend. Yum!

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  98. Love this idea. It's beautiful.

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  99. this was delicious!!!!!!! My grocery store was out of plain Chobani yogurt so I substituted for the black cherry flavor and it was great! Thanks Gina for all of your amazing recipes! I've lost 9lbs already and look foreward to losing more with your help.

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  100. This is the best chocolate cake I have ever made - so moist and wonderful chocolate flavor. For those asking about cake flour - I was taught many years ago that you can substitute 1 cup minus 1 tablespoon of all-purpose flour, sifted, for 1 cup of cake flour. This is what I did yesterday - the cake turned out perfectly.

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  101. Both my husband and I are on WW...am pleased about the low points but might be too much cake overall for two of us. Don't want to use up all my points on cake but also don't want it to go stale before we can eat it all. So...can this be cut in half?

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    Replies
    1. I froze half of mine and it was still moist and delicious when I thawed one piece if it.

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    2. I made a half recipe and baked in an 8x8 inch pan. It worked great!

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  102. This looks delish, however, do you have any recommendations for coffe substitutes? My family and I do not drink coffee. Thank you!!

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  103. OMG SO DELICIOUS! I made it in a large heart pan for Valentine's Day and we at the entire thing in 3 days. The moistest, tastiest chocolate cake I've ever had. And for those who are scared of the coffee, you cannot taste it - I swear! It's simply to make it moist and bring out the chocolate flavor.

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  104. Is there a reason why you don't use sugar free choc. pudding? Hubby is a diabetic & to me SF pudding is delicious & I was wondering about using Splenda instead of sugar. Those are the only 2 changes I would like to make....has anyone else tried it this way??

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    1. You can, I just don't prefer Splenda.

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  105. One package of instant chocolate pudding - how much is that exactly.. I live in Denmark and the packages here might not be the same as yours.. Could you tell me how many grams is in one package? Thank you :)

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  106. Um this was THE BEST CHOCOLATE CAKE I HAVE EVER HAD!!!!!!!!!!!! I drizzled some chocolate syrup over it, PERFECTION. Icing would have ruined it! Totally indulged one night and had it with a scoop of Breyers fat free vanilla ice cream and some fresh strawberries. FANTASTIC. I'll never make another chocolate cake again.

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  107. This looks Amazing! A friend uses pudding mix into her cakes and they are always so moist and rich!

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    1. It really does add moistness, perfect since we are taking out so much fat.

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  108. I'm so happy you all liked it!

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  109. I'm not quite sure what I did wrong or if it's my oven or what but mine would not bake threw. I seriously had it in the over for an hour and a half and when I inserted a toothpic (several actually, lol) they all still came out with batter on them. I'm dissapointed because my kitchens a mess and I still don't have a cake! :/

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    Replies
    1. you might want to check your oven in case its temp is off. also did you use all the ingredients in their correct measurements?

      What size pan did you use? A too large pan will need a nail in the middle to help it bake properly in the centre, but my main guess is going to be that your oven temp is off.

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  110. Made this yesterday for my mother-in-law's birthday. I made a half recipe and baked in an 8x8 inch pan. I ended up baking it for about 32 minutes. It was sooo moist and the chocolate flavor was spot on. Completely delicious. My MIL is on Weight Watchers and loved that it was only 4 points. Thanks for a great recipe! It is a keeper.

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  111. So excited for this. I'm making Irish Car Bomb cupcakes this weekend and I'm going to sub the coffee for Guinness. Can't wait!

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  112. I came across your website while searching for a weight watchers friendly dessert to bring to a friend's home tonight (she started WW a few weeks ago). I just put it in the oven. If the finished product tastes as good as the raw batter did, it's going to be amazing!

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  113. Made this for a family party and EVERYONE (young and old) licked their plate clean and begged for more. They refused to believe it only had 2 grams of fat... It. Was. So. Good! We are not coffee drinkers so I used Pero (similar to Postum) and it was perfect. Drizzled raspberry and chocolate sauce over the plate, topped the cake with FF whipped cream and a fresh raspberry. Picture perfect! Thank you for your hard work to bring us such quality recipes! YUMMY!

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  114. Hi Gina-Your recipes rock I've made so many for me and the family and they love everything. I've looked in three supermarkets and can not find cake flour, can i use all purpose??
    Please help it is my hubbys birthday and I want to make for him...

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  115. This recipe looks so good. What kind of gluten free flour would you recommend to replace the cake flour?

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  116. This is the lightest, fluffiest cake I've ever made - mine are usually really heavy and unrisen! Just eaten a piece drizzled with (skinny) dulche de leche - ok so I know that takes away from the skinny status somewhat but it was a good combination! Great recipe, thanks!

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  117. i am secretly making this for my husband for fathers day the secret is more that it is healthier :}. he likes german choclate frosting is there a healthier way less fat sugars etc to make that ?

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  118. I made this for my dad for his birthday/ father's day. It was delicious and so moist! Skinny taste has yet to let me down when it comes to delicious recepies. -Sarah

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  119. I'm making these as cupcakes for my son's 3rd birthday party can I omit the Coffee? Or use hot water instead?

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  120. Can anyone please tell me how much weights a small pudding package?

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  121. Made this for my mother in law's birthday. She and her twin LOVED it! I made a fluffy cream cheese frosting to put on top. Soooo good! Thanks for the awesome recipes!

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  122. Do you use the large or small box of pudding?

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  123. Does anyone know...would this make enough cake for 2 9 x 2.5 inch round pans? I'd like to make my first round frosted "pretty" cake and I am a bit clueless.

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  124. I went ahead and tried this, this makes such a yummy filled cake and the amount was perfect. So good Gina, I love love love this site. I have made so many of these recipes.

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  125. I made this last night for my mom's birthday cake! UN-BE-LIEVABLE!!!!! Seriously! I'm so impressed with this and my family was drooling for more! I had a container of betty crocker vanilla frosting laying around, so i iced the whole outside with that, but used two round cakes, and melted chocolate frosting in between the layers. It is to-die for. Honestly, THANK YOU! This one's definitely a keeper!

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  126. Gina I found your blog a while ago. Everything I've made so far has been great! Two questions: Can I use the non instant pudding mix? How many grams are there in the small packet?

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  127. Would using de-caf coffee still give the flavor boost?

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  128. To say I hate coffee would be a bit of an understatement, so I was very dubious about putting it in a cake. I decided to bite the bullet in the end - I figured I could just give the cupcakes away to friends, if it came to that - but to my surprise, I cannot taste even a hint of coffee in there. The cupcakes are awesome, some of the best I've ever had! Thanks Gina!!

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  129. Delicious! Great recipe! I just made it.

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  130. Hi. I have been LOVING your recipes. I have spent the last several days looking at them and making menus. Thanks!
    I am curious, for this recipe, what size package of Instant Pudding should I use?
    Also, in regards to the coffee debate, I have used hot chocolate in place of coffee for baking recipes and had good success.

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  131. Sounds amazing!!!! Can this be made gluten free? If so, what type of gluten free flour would you recommend?

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  132. OH MY!! Best chocolate cake I've EVER MADE. I made it for my delayed birthday dinner this weekend, and it was SO worth the wait. I had made chocolate lava cake for my birthday and then had to forego it once I calculated fat and calories. This dessert was my triumphant reward. Topped it with fat-free caramel and fresh raspberries....I must confess that I licked the plate when no one was looking - it was that good!

    Definitely use the hot coffee- I hate coffee but it adds a certain something to the dish that you won't want to miss.

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  133. I agree, one of the best chocolate cakes ever, as is very chocolatey and fudgy and so moist!! I made the recipe into 12 very large cupcakes (might do 16 smaller ones next time) and used greased paper liners (as very little oil in this recipe). I did not have instant pudding, so used what I had on hand regular pudding mix (Jello 113 gr. box). I also subbed butter milk for the milk, for extra tang and just used well drained plain yogurt (did not have Greek on hand). Even with these changes the cupcakes were perfect. My husband will be putty in my hands when he tries these!! Great recipe for Valentine's Day. Thank you. Love this website!!

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  134. i wonder if this would work if it was cooked in a silicone muffin tin (heart shaped one) probably..... I will have to try it!

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  135. I just made this and it tastes absolutely amazing! Definitely one of the easiest, healthiest and yummiest cakes I've ever made.

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  136. Wonderful!!! very light, tasty a wonderful recipe. woo hoo... I can have my cake and eat it too :)

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  137. Gina, it's recipes like this that keep me loyal to SkinnyTaste. I've followed several other "big blogs" and eventually unsubscribed. Your recipes are healthier, which I could certainly use more of, made from scratch, which is the only way I cook, and always beautiful. I don't necessarily get along well with cake, mostly because I never seem to made anything more than a brick.

    I am going to make both of these cakes soon. Mr.Sweet Butter is a big cake man, his preferred dessert and in this, I fail. Here's to another go at it, with confidence.

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  138. I don't drink coffee, but I do have espresso powder from King Arthur Flour that I use in another chocolate cake recipe that makes the same size cake as this recipe. Would mixing 1 teaspoon of espresso powder with 1 cup of hot water have the same affect?

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  139. haven't tried this yet, but for those who want to substitute for the coffee, a chai tea or some sort of cinnamon herbal tea might be really good with the chocolate

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  140. I made this yesterday using Light Vanilly Yogurt and it was AMAZING!!!!

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  141. I made this chocolate cake for Valentine's day and it is THE BEST CHOCOLATE CAKE I'VE EVER HAD!! So moist and yummy! I'm making another 9x13 cake for my little guy's 4th birthday tomorrow AND a batch to make 24 cupcakes for the party the following day. Thank you for such an amazing recipe! I'm a HUUUUUGE FAN!

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  142. Ok, I'm starting to become addicted to your blog. Seriously, I have made several things now and they have all been so good. I made this cake tonight and it.was.amazing. I even forgot the pudding part and it turned out awesome. I couldn't believe how moist it was. I actually cheated a little and used your icing recipe from the snowman cupcakes and drizzled it all over. Thanks so much for sharing your delicious recipes!!! I will be making this again and again!

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  143. I made this tonight and it was so good. I used Dark chocolate powder instead of regular cocoa powder, and used King Arthur's gluten free flour mix and it came out great. Even when I had to take out out of the oven for a couple minutes when it overspilled and we had to clean the oven, after i put it back it still rose beautifully.

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  144. This cake has become a household favorite for birthdays and all other holidays. I've made extra and frozen (cupcakes) for a few days and they defrosted wonderfully. Would a cake freeze well for a couple of months?

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  145. I made this cake as a birthday cake for my husband and he loved it! I did two 9" rounds and stacked them. For the cake I substituted part whole wheat and part all purpose flour with added cornstarch in place of the cake flour. I also substituted Truvia baking blend for half of the sugar. For frosting I used fat free cool whip and mixed in another box of jello pudding mix as well as some sugar free chocolate syrup and cocoa powder, it ended up making a super chocolatey partner for the cake.

    I also put a portion of the cake in the freezer to eat at a later date. That later date ended up being just four days after his birthday. It defrosted great in the microwave, he didn't want to wait for it to thaw!

    He is already looking forward to another occasion for me to make this cake. Thank you for the fantastic recipe Gina!

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  146. Trying to make this gluten free. Any substitution for the pudding mix?

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  147. Coffee is against my religious preferences (as is tea) is there anything I can do in place of the coffee??

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  148. What type of pudding mix should I use? I live in the UK, and I'm not sure which one to buy!

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  149. Hi, I live in Singapore and we only get sweetened apple sauce here (these are the brands https://www.coldstorage.com.sg/onlineshopping/browse-brand.aspx?Search=apple%20sauce ) , could you recommend how much sugar I should remove from the recipe?

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