Devil's food cake got its name in 1902 because bakers thought chocolate was sinfully rich compared to angel food.
Chocolate Cake
Indulge in a decadent slice of chocolate bliss that won’t break your calorie bank—this whole cake is just 250 kcal! Crafted with rich cocoa and a hint of Greek yogurt for moisture, it’s the guilt-free treat you’ve been dreaming of. Whip it up in no time and satisfy your sweet tooth without the worry!
Prep
15
min
Cook
20
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 100g Cream cheese Light (3.53 oz)optional
- 1 Egg
- 50g Greek yogurt Light or low-fat quark (1.76 oz)
🫙Pantry Staples(5)
- 1 tsp Baking powder (5 ml)
- 15g Cocoa powder (0.53 oz)
- 15g Cocoa powder for frosting (0.53 oz)optional
- 50g Erythrit, preferably powdered erythrit or NoMore Sugar (1.76 oz)
- 25g Spelt flour (0.2 cup)
📦Other(2)
- 3g Chocolatey More Chunky Flavour, e.g. Fine Milk Chocolate or Ultra Dark Chocolate (0.11 oz)optionale.g. Fine Milk Chocolate or Ultra Dark Chocolate
- 50g Low-fat quark (1.76 oz)optional
👨🍳 Instructions
- 1
Whisk the egg with the erythrit until frothy.
- 2
Add the remaining ingredients and mix to a smooth batter.
- 3
Pour the cake batter into a springform pan (16cm or 18cm) and bake at 180°C for about 15-20 minutes.
- 4
Optionally, mix all frosting ingredients together and spread on the cooled base.
💡 Pro Tips
- ✓Bloom cocoa powder in hot liquid (coffee or water at 185-200°F) for 2-3 minutes before adding to batter to unlock deeper chocolate flavor compounds and eliminate raw, bitter notes.technique185-200°F for 2-3 minutes
- ✓Test doneness with a toothpick inserted 1 inch from the center rather than dead center - the cake continues cooking from residual heat and prevents overbaking the edges.timing1 inch from center
- ✓Use room temperature eggs and whisk for exactly 3-4 minutes until ribbons form when lifted - this incorporates 30% more air than cold eggs and creates proper emulsification.technique3-4 minutes, 30% more air
- ✓Cool the cake in the pan for exactly 10 minutes before removing to prevent structural collapse while allowing steam to finish the cooking process.timing10 minutes
- ✓Preheat your oven to 200°C then reduce to 180°C when inserting the cake - this initial blast creates better rise through rapid steam formation in the first 5 minutes.equipment200°C to 180°C
Share this recipe
Prep
15
min
Cook
20
min
Serves
8
people
Level
beginner
Share this recipe
Devil's food cake got its name in 1902 because bakers thought chocolate was sinfully rich compared to angel food.
Chocolate Cake
Indulge in a decadent slice of chocolate bliss that won’t break your calorie bank—this whole cake is just 250 kcal! Crafted with rich cocoa and a hint of Greek yogurt for moisture, it’s the guilt-free treat you’ve been dreaming of. Whip it up in no time and satisfy your sweet tooth without the worry!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 100g Cream cheese Light (3.53 oz)optional
- 1 Egg
- 50g Greek yogurt Light or low-fat quark (1.76 oz)
🫙Pantry Staples(5)
- 1 tsp Baking powder (5 ml)
- 15g Cocoa powder (0.53 oz)
- 15g Cocoa powder for frosting (0.53 oz)optional
- 50g Erythrit, preferably powdered erythrit or NoMore Sugar (1.76 oz)
- 25g Spelt flour (0.2 cup)
📦Other(2)
- 3g Chocolatey More Chunky Flavour, e.g. Fine Milk Chocolate or Ultra Dark Chocolate (0.11 oz)optionale.g. Fine Milk Chocolate or Ultra Dark Chocolate
- 50g Low-fat quark (1.76 oz)optional
👨🍳 Instructions
- 1
Whisk the egg with the erythrit until frothy.
- 2
Add the remaining ingredients and mix to a smooth batter.
- 3
Pour the cake batter into a springform pan (16cm or 18cm) and bake at 180°C for about 15-20 minutes.
- 4
Optionally, mix all frosting ingredients together and spread on the cooled base.
💡 Pro Tips
- ✓Bloom cocoa powder in hot liquid (coffee or water at 185-200°F) for 2-3 minutes before adding to batter to unlock deeper chocolate flavor compounds and eliminate raw, bitter notes.technique185-200°F for 2-3 minutes
- ✓Test doneness with a toothpick inserted 1 inch from the center rather than dead center - the cake continues cooking from residual heat and prevents overbaking the edges.timing1 inch from center
- ✓Use room temperature eggs and whisk for exactly 3-4 minutes until ribbons form when lifted - this incorporates 30% more air than cold eggs and creates proper emulsification.technique3-4 minutes, 30% more air
- ✓Cool the cake in the pan for exactly 10 minutes before removing to prevent structural collapse while allowing steam to finish the cooking process.timing10 minutes
- ✓Preheat your oven to 200°C then reduce to 180°C when inserting the cake - this initial blast creates better rise through rapid steam formation in the first 5 minutes.equipment200°C to 180°C