Healthy Dessert | Skinny Chocolate Cake

I am normally not one for ‘skinny’ desserts. If I want brownies or chocolate cake, then I am going to eat brownies or chocolate cake. Not smashed black bean brownies (anyone tried those?) or that chickpea healthy cookie dough I’ve seen floating around Pinterest lately. 

No mixer needed! Combine the ingredients for the cake in a bowl and pour into your baking dish. You’ll end up with a puffy and thick chocolate cake. Let that cool completely and then frost and of course, add some sprinkles or other toppings.

THIS healthy chocolate cake is delicious too. I’m not going to say it tastes exactly the same as the 6-ingredient gooey Swedish chocolate cake, because that wouldn’t be true.

Even the sweet potato part is easy. I just cook a medium sweet potato in the microwave until soft, then I split open the skin and scoop out the flesh. It mashes really easily with a fork, or if you’d prefer to get it completely smooth you could pulse it for a few seconds in your food processor.

This healthy chocolate cake reminds me of a retro Sara Lee chocolate gateau (remember those?). The thick chocolate mousse ganache tastes very similar to the Sara Lee version, but of course it’s much healthier.

Skinny Chocolate Cake

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 192 kcal

Ingredients:

chocolate cake:

• 2 containers (5.3 oz each) chocolate Greek yogurt
• 1 cup water
• 1 box (15.25 oz) milk chocolate cake mix do not prepare

frosting:

• 1 teaspoon vanilla extract
• 1 tub (8 oz) lite Cool Whip thawed
• 1 cup 1% milk
• 1 box (1.4 oz) sugar-free chocolate instant pudding mix

Instructions:

1. First, Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Set aside.
2. Second, In a mixing bowl, combine dry cake mix, Greek yogurt, and water. Stir together using a wire whisk, wooden spoon, or spatula. Make sure to mix it until it's completely combined. About 1-2 minutes.
3. Next, Evenly spread the cake batter into the prepared baking dish and cook for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool completely.
5. For the frosting: combine the milk, dry pudding mix, and vanilla extract in a mixing bowl. Use a wire whisk, or handheld beaters, to whip together for about 1-2 minutes. It will thicken up after a couple of minutes.
6. Add the Cool Whip and stir together until combined.
7. Spread over cooled cake and top with sprinkles of choice, or leave plain.
8. Serve right away or you can let it refrigerate for a couple of hours before serving.

Recipe Notes:

• Each serving is slightly less than 200 calories!

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