Chocolate Cake
Deep, tender chocolate layer cake with a whipped Greek yogurt ganache frosting and no refined sugar.
- Prep
- 25 min
- Bake
- 28 min
- Total
- 1 hr 20 min
- Yield
- 2-layer 8 inch cake, 12 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 96 g
Whole batch (12 servings, about 1152 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Two 8 inch (20cm) round pans, lined and greased
- 1
Heat the oven to 175°C / 350°F and line two 8 inch round pans.
- 2
Whisk the cocoa with the hot coffee until smooth and let it cool slightly.
- 3
Whisk the eggs, allulose, monk fruit, yogurt and oil until pale, then stir in the cocoa mixture.
- 4
Fold in the oat flour, almond flour, baking powder, baking soda and salt just until smooth.
- 5
Divide between the pans and bake 26-30 minutes.
- 6
Cool 10 minutes in the pans, then turn out and cool completely.
- 7
For the frosting, melt the chocolate, cool it to just-warm, then fold in room-temperature Greek yogurt and whip until glossy. Fill and frost the cooled cake.
Doneness test
The centre springs back and a skewer comes out with a few moist crumbs.
Cooling
Frost only when fully cool or the yogurt ganache will slide.
Smart substitutions
Greek yogurt ganache instead of buttercream
Removes cups of powdered sugar and adds protein.
Texture: Tangier, mousse-like frosting; keep the cake refrigerated.
Oat and almond flour blend
Fibre and protein with no wheat.
Texture: Very tender — handle the layers gently when stacking.
Pro baking tips
- Warm coffee deepens chocolate flavour without tasting of coffee.
- Chill 20 minutes before slicing.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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