Happy 2026th Birthday, Mother Mary!

A (Shh! Healthy…ish) Chocolate Cake for the BVM

Posted on Posted in Nutrition Information, Recipes

I have to start by having a minor freak out about the fact that it’s chilly outside.  And I am blessed enough to be able to sit on the porch, drink white wine, and blog about cake.  Yesterday was a very productive day– I made ratatouille (movie-style), pretzel rolls, spaghetti squash to last throughout the week (… posts coming soon!).  But that wasn’t enough.  After studying for many hours, I really really wanted chocolate cake.  And not just any chocolate cake- I wanted to make a triple-layer chocolate cake.  I felt like I needed an excuse, though, so I decided to make the cake in celebration of Mary’s Birthday (Sept. 8th).  Obviously, no one was going to stop me, so I started looking for recipes.  Naturally, none of them really sparked my interest, so I found an ok one and altered it according to what I wanted and the ingredients I had.

Chocolate Cake | foodsciencenerd.com
Happy 2026th Birthday, Mother Mary!

Here’s what I did:

  1. Heat oven to 350 F and grease and flour 2 pans.
  2. Melt 8 oz dark, semi-sweet, or unsweetened chocolate in the microwave.
  3. Whisk 2 c whole wheat pastry flour, 1 c AP flour, 1 c sugar, 2 tsp baking soda and 1 tsp salt in a large bowl.
  4. In a small bowl or large liquid measuring cup, combine 2 c water, 2 T coffee, 2 T white vinegar, 2 tsp vanilla, and 2/3 c canola oil.
  5. Add the melted chocolate and 1/2 c vanilla yogurt to the dry ingredients and mix on low with a hand mixer.
  6. Slowly incorporate the wet ingredients.  The batter will be very watery.
  7. Pour into the prepped pans (I put them on a baking sheet in case of spill-overs).
  8. Bake for about 35-45 minutes, rotating after 20 minutes or so.
  9. Let cool for about 15 minutes before turning out on to cooling racks to finish cooling.

Meanwhile, make extremely unhealthy frosting (This is a double batch):

  1. Whisk together 6 c confectioners’ sugar and 1 1/2 c cocoa powder.
  2. Cream 12 T butter (softened), 2 T coffee, and 2 tsp vanilla in a large bowl.
  3. Drizzle in 2/3 c milk while mixing.
  4. Slowly incorporate the dry ingredients until the frosting is smooth.  Refrigerate until needed.

Why a double batch?  Well, I like frosting, and it’s a whole lot easier to frost with too much frosting than too little (I did have a lot left over, though… ice cream topping, anyone?).

To frost, I cut the uglier-but-more-intact layer in half to create 2 layers (use a long serrated knife and rotate the cake, not the knife).  Frost the top of the bottom layer, put the other half on top, frost again, and put the third (whole) layer on top.  If you’re feeling ambitious, make it four layers, but at this point I just wanted to eat it.  Dump a whole lot of frosting on top of the top layer and spread it to the edges, where it will kind of plop down the sides, where you can smooth it out to make it look cake-y.  Decorate however you’d like!

Yeah, be jealous.

This cake is best if it sits in the fridge overnight, but I was not about to wait that long, so my roommates and I dug in while watching the Sleeping Beauty.  Make sure you have water with it though… it’s super rich.  And my roommate would like to remind you to slow down and breath, no matter how fast you’d like to eat it!

Healthy-ish Chocolate Cake

Healthy-ish Chocolate Cake

Ingredients

    For the cake:
  • 8 oz bittersweet chocolate
  • 2 cups whole wheat pastry flour
  • 1 cup AP flour
  • 1 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 2 Tbsp coffee
  • 2 Tbsp white vinegar
  • 2 tsp vanilla
  • 2/3 cup canola oil
  • 1/2 cup vanilla yogurt
  • For the frosting:
  • 6 cups confectioners' sugar
  • 1 1/2 cup cocoa powder
  • 12 Tbsp butter
  • 2 Tbsp coffee
  • 2 tsp vanilla extract
  • 2/3 cup milk

Directions

  1. Heat oven to 350 F and grease and flour 2 pans.
  2. Melt 8 oz dark, semi-sweet, or unsweetened chocolate in the microwave.
  3. Whisk both flours, sugar, baking soda and salt in a large bowl.
  4. In a small bowl or large liquid measuring cup, combine water, coffee, white vinegar, vanilla, and canola oil.
  5. Add the melted chocolate and vanilla yogurt to the dry ingredients and mix on low with a hand mixer.
  6. Slowly incorporate the wet ingredients. The batter will be very watery.
  7. Pour into the prepped pans (I put them on a baking sheet in case of spill-overs).
  8. Bake for about 35-45 minutes, rotating after 20 minutes or so.
  9. Let cool for about 15 minutes before turning out on to cooling racks to finish cooling.
  10. Meanwhile, make extremely unhealthy frosting (This is a double batch):
  11. Whisk together confectioners' sugar and cocoa powder.
  12. Cream butter (softened), coffee, and vanilla in a large bowl.
  13. Drizzle in milk while mixing.
  14. Slowly incorporate the dry ingredients until the frosting is smooth. Refrigerate until needed.
http://www.foodsciencenerd.com/a-shh-healthy-ish-chocolate-cake-for-the-bvm/

I'd love to hear your thoughts!