Healthy Foodie: Light and Fluffy Chocolate Cake Recipe

A healthy chocolate cake recipe? Are you already wrinkling your nose in disagreement? Yes, it is possible. All you need is a handful of ingredients, 10 minutes of preparation time, 30 minutes of cooking time and your light and fluffy, healthy chocolate cake is ready. Even if you are the fiercest of cake bakers and fans, you will fall head over heels in love with this moist chocolate cake; we guarantee. You can even jazz it up with homemade low fat ice cream, crumbled cookies, nuts and chopped fruits - all without compromising on the health front. Ready? Here you go!

Nutritional Information

180 kcalories

Protein 5g

Carbohydrate 27g

Fat 7 g

Saturated fat 3g

Fibre 1g

Sugar 18g

Salt 0.33 g

Ingredients

2 tablespoon of butter

3 large eggs

1 tbsp whole wheat cornflour

100g 0% Greek yogurt

2 tbsp icing sugar

100g light soft cheese

70g plain flour

2 tbsp cocoa

½ tsp baking powder

85g caster sugar

25g chopped dark chocolate

1 tbsp strong black coffee

Method 

Heat the oven to 360 degrees.

Take a bowl and whisk the eggs and sugar until they are light and fluffy. Continue for 5 minutes using an electric hand whisk. The mixture would have increased in great volume by now.

Now, gently add in whole wheat cornflour, cocoa, baking powder, flour to the mixture one by one and fold them in by using a large metal spoon.

Now take a baking tray of the shape you want your cake to be. Apply a thin sheet of baking paper and place the cocoa mixture over it. Bake for 20-25 minutes, until the cake is well risen. In order to check if the cake is well made, press the sides of the cake – if it springs back when gently spread it is a perfectly made cake. Leave the cake to cool for 10 minutes.

Meanwhile, for the icing of the cake, microwave the chocolate and coffee together for 30 seconds or until the chocolate has melted.

Now take a different bowl and beat the soft cheese with yogurt and icing sugar until smooth. It is time to mix a bit of this mixture with the melted chocolate and coffee.

Now, place the cake on a serving plate and spread the yogurt mixture on top.

To finish the cake, microwave 15 grams of chocolate until melted and finish the last touches of the cake.

Healthy Valentine's Day Chocolate Cake Recipe

Ingredients

For the cake

• 1/2 cup whole wheat flour/atta
• 1/4 cup sugar
• 2 large eggs
• A pinch of salt
• 1 tablespoon cocoa powder
• 1/4 teaspoon instant coffee
• 1/4 teaspoon vanilla essence
• 1/4 teaspoon soda bicarbonate
• 2-3 teaspoon hot water
• 1/4 cup butter

For the chocolate ganache

• 100 grams 80-90 pre cent chocolate
• ½ cup milk
• 2 tablespoons cocoa powder

Method

For the cake

• Start with the oven. Pre-heat the oven to 180C/350F.
• Grease the cake pan and keep it ready.
• Mix the cocoa powder with the coffee and hot water.
• Next, mix the sugar, butter and eggs until the sugar dissolves. Then add vanilla essence to it.
• Sift the bicarbonate soda and salt with the flour twice.
• Now fold the sifted dry ingredients into the wet (eggs and cocoa powder mixture). Do not over mix.
• Put the batter in a loaf tin and bake at 180C for 15-20 minutes or when the knife inserted in it, comes out clean.

For the chocolate ganache

• Chop the chocolate bars into very small pieces. This will help it melt it fast.
• On low heat, boil the milk and mix cocoa powder in it.
• When the milk comes to a boil, add in the chopped chocolate and mix. Mix until it becomes smooth and no lumps remain.

Notes:

• Make sure that all the ingredients are at room temperature.
• For an eggless version, omit the eggs and use ¼ cup of yogurt/curd instead.
• The same recipe can be followed with all purpose flour as well.
• Double the ingredients if you want to make a larger cake.
• Milk, white or dark chocolate can be use to make the sauce. Even chocolate chips can be used.

Mango Cheesecake

Ingredients

1 tin (400 gm)- Sweetened Condensed Milk

2 tbsp-Gelatine

1/2 cup (75 ml)-Water

400 gm-Mango chopped

200 gm-Paneer grated

1/4 tsp-Mango Essence

200 ml-Fresh Cream

How to make

Dissolve the gelatine in 1/2 cup water over a pan of hot water. Blend together the grated paneer, Sweetened Condensed Milk, dissolved gelatine and mango essence in a blender or food processor.  

Add mango pieces and blend for another minute, saving some pieces for decoration. Whip the cream well and gently fold into the paneer - MILKMAID mixture.

Pour into a wet mould*. Leave to set in the refrigerator, when set, unmould, cut into squares/ wedges, Decorate with mango pieces and serve.

Red Velvet Cup Cake with A Healthy Twist

Ingredients:

 1 cup egg white

 3/4 cup sugar

 1-cup red beets, no salt, pureed

 1 cup whole wheat pastry flour

 1/2 cup ground almonds

 2-teaspoon baking powder

 2-teaspoon cocoa powder

 1/3 cup buttermilk

 1/4 teaspoon salt

Method:

1. Preheat the oven to 175° C. Fill 24 muffin cups with cupcake liners.

2. Combine the egg whites and sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add pureed beets and buttermilk, stir to combine. 

3. In a separate bowl, combine the baking powder, whole-wheat flour, ground almonds, salt, and cocoa powder. Add to wet ingredients and mix to combine. 

4. Divide the batter among the muffin cups and bake until a toothpick inserted in the middle of a cupcake comes out clean, this takes 18 to 20 minutes.

5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.