Healthier Chocolate Cake

Miryam MS, RD's Note:

This recipe can be used for cup cakes as well. Instead of using the chocolate frosting you can decorate with fresh strawberries and drizle the with chocolate sauce.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 16

Yield: 1.0 cake

cake

• ½ cup unsweetened cocoa powder
• ½ cup dark chocolate chips
• ½ cup boiling water
• 1 ¼ cups sugar
• ½ cup pumpkin (puree in a can)
• ¼ olive oil
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole wheat pastry flour
• 1 cup oat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup nonfat milk
• ¼ cup dark chocolate chips

Topping

• ½ cup chopped walnuts
• 1 tablespoon sugar
• ¼ dark chocolate chips

Directions:

1. Preheat oven to 350°F Coat a spring form cake pan with cooking spray and coat lightly with flour.
2. Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
3. Combine sugar, vanilla, egg, milk and pumkin puree. Add flour, baking powder and baking soda to mixture. Combine.
4. Stir in cocoa and dark chocolate chips to mixture and combine with batter. Spoon the batter into prepared pan. Sprinkle cake with topping ingredients.
5. Bake for 50-60 minutes or until wooden pick inserted in center comes out clean.
6. Cool in pan for at least 10 minutes and remove form pan. Cool completely.
7. Combine frosting ingredients and spread over cake. Enjoy!