I admit it, this recipe for Double Chocolate Coffee Cake started out as a healthier brownie recipe using Greek Yogurt to swap out the generous amounts of butter usually found in most brownie recipes. But I ended up using my electric mixer and the batter came out too smooth. And when the cake…err brownie…came out of the oven, it was fluffy and moist, and totally cake-like.
So that’s the metamorphosis of my brownie-cake. I decided it needs to live in the cake family so you’re sure you know what kinda texture you’re getting yourself into.
Regardless what texture it is, you’re getting yourself into a rich and decadent cake, but with pretty low calories and fat! That’s because I did some major reduction in the butter department and used Greek Yogurt instead.
I love swapping out butter for Greek yogurt in baking because it’s a great way to reduce fat in the finished product while still keeping it moist and tender. And I love when it works out well, like it did in this recipe. Because then we can celebrate with not one, but TWO, of these 110 calorie Double Chocolate Coffee Cake slices!
More cake recipes:
- Cranberry Lemon Pound Cake
- Sfouf (Turmeric Cake)
- Crumbly Nutella Mugcake
- Cream Cheese Vanilla Cupcakes
- Cinnamon Coffee Crumb Cake
If you’ve tried this healthy-ish feel good Double Chocolate Coffee Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Double Chocolate Coffee Cake
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 tsp salt
- 1/2 tsp baking powder
- 4 tbsp unsalted butter at room temperature
- 2/3 cup cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp ground coffee
- 1/2 cup nonfat Greek yogurt
- 1/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts optional
- ¼ cup coconut flakes optional
- Preheat oven to 350F degrees. Spray a 9-inch square baking pan with coconut oil and set aside.
- In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
- With an electric mixer, mix butter and sugar at medium speed for 2 to 3 minutes, or until combined and creamy. Add eggs, vanilla, and coffee. Continue beating until incorporated.
- Scrape down sides of the bowl, and set the mixer speed to low. Then slowly add the flour mixture to the bowl, followed by the yogurt, and mix gently until combined. Stir in chocolate and walnuts if using.
- With a spatula, spread mixture evenly in pan, and top with chocolate chips and any other toppings. I did walnuts and coconut flakes.
- Bake for 20 to 25 minutes, or until a toothpick inserted in center of pan comes out dry. Cool on a wire rack before removing from pan and slicing into 16 squares.