Low-Fat Mexican Chocolate Cake

How to Make Low-Fat Mexican Chocolate Cake

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C). In a large bowl sift or whisk together the all-purpose flour, cocoa powder blended with 1 teaspoon ground cinnamon, granulated sugar, baking powder and salt until evenly combined and lump-free.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 3/4 cupUnsweetened cocoa powder (stirred with 1 tsp ground cinnamon)
   • 1 cupGranulated sugar
   • 1 teaspoonBaking powder
   • 1/2 teaspoonSalt
   
2. 2

   Step 2: Whisk the wet ingredients

   In a separate bowl whisk the applesauce, olive oil, low-fat yogurt and eggs until smooth and slightly airy. If you like, add 1 teaspoon vanilla or a tablespoon of strong brewed coffee for extra depth (optional).

   For this step

   • 1/2 cupUnsweetened applesauce
   • 2 tablespoonsExtra-virgin olive oil
   • 1/2 cupLow-fat plain yogurt (0–2% fat)
   • 2 largeLarge eggs
   
3. 3

   Step 3: Combine wet and dry

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. The batter should be thick but pourable; scrape the bowl so there are no dry streaks.
   
4. 4

   Step 4: Bake the cake

   Transfer batter to a lightly greased 8-inch (20 cm) round cake pan lined with parchment paper and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
   
5. 5

   Step 5: Cool and slice

   Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice into 8 even slices with a sharp knife; this recipe yields 8 slices total.
   
6. 6

   Step 6: Finish, serve and moisture tips

   For a simple low-fat cocoa glaze, whisk 2 tablespoons unsweetened cocoa (from the cocoa ingredient), 2–3 tablespoons low-fat yogurt and 2–3 tablespoons powdered sugar until smooth and spreadable, or alternatively dust the top lightly with powdered sugar. To keep the crumb moist store wrapped tightly at room temperature for 1–2 days or refrigerate in an airtight container and bring to room temperature before serving; adding a thin layer of yogurt glaze seals in moisture.

   For this step

   • 1/4 cupPowdered sugar (for dusting or low-fat glaze)
   

1. Preheat the oven to 350°F (175°C). In a large bowl sift or whisk together the all-purpose flour, cocoa powder blended with 1 teaspoon ground cinnamon, granulated sugar, baking powder and salt until evenly combined and lump-free.
2. In a separate bowl whisk the applesauce, olive oil, low-fat yogurt and eggs until smooth and slightly airy. If you like, add 1 teaspoon vanilla or a tablespoon of strong brewed coffee for extra depth (optional).
3. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. The batter should be thick but pourable; scrape the bowl so there are no dry streaks.
4. Transfer batter to a lightly greased 8-inch (20 cm) round cake pan lined with parchment paper and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
5. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice into 8 even slices with a sharp knife; this recipe yields 8 slices total.
6. For a simple low-fat cocoa glaze, whisk 2 tablespoons unsweetened cocoa (from the cocoa ingredient), 2–3 tablespoons low-fat yogurt and 2–3 tablespoons powdered sugar until smooth and spreadable, or alternatively dust the top lightly with powdered sugar. To keep the crumb moist store wrapped tightly at room temperature for 1–2 days or refrigerate in an airtight container and bring to room temperature before serving; adding a thin layer of yogurt glaze seals in moisture.