Here’s a Healthy Chocolate Cake that is super easy to throw together and it even creates its own ganache layer!
This recipe is inspired by one of the first things I ever baked as a little girl growing up in Turkey. My mom had this recipe for “brownies” really more of a chocolate cake with a moist ganache-like layer on top. I thought it was the most American thing ever and kept the piece of paper as my most precious secret 🙂 I baked this cake a LOT.
Of course the recipe went something like 2 cups of sugar, 1 cup of oil, etc. Not the healthiest. But it had one awesomely clever trick that stuck with me: You make too much of the wet mixture and set a small amount aside. Then you mix with the rest with the dry ingredients and bake. Once the cake is baked you pour the saved wet mixture on top, which creates this ganache layer (Yep, there’s raw egg in there, but trust me it cooks instantly as it touches the cake hot out of the oven).
And look what a gloriously moist top it creates!
Slicing into this cake is like heaven. Anyway, I had to make a healthier version of course. I used bananas to swap out some of the added sugar and oil, and used only a small amount of avocado oil (you don’t taste it) and maple syrup to sweeten it. Instead of all purpose flour I used whole wheat pastry flour. This was just as rich as the original for a fraction of the calories and sugar!
Let me tell you, I didn’t even share this batch with my husband! It was that good.
Let me know if you give the recipe a try!
Small-batch Chocolate Ganache Cake
Ingredients
Wet ingredients + cocoa powder
- 1 egg sub flax egg or 3 tbsp mashed banana
- 2 large ripe bananas (about 240 g) sub applesauce, esp if you don't have a blender or food processor
- 2 tbsp any oil (28 g) I used avocado oil
- 1/4 cup + 2 tbsp maple syrup (126 g) sub honey or other liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 cup cocoa powder (48 g)
Dry ingredients
- 3/4 cup flour, gf if desired (90 g)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Instructions
- Preheat oven to 350F and line an 8×8 baking dish with parchment.
- In a blender or food processor, blend all wet ingredients and cocoa powder. This step is somewhat crucial, you want your banana completely liquid-ified. If you don't have a blender use applesauce, though the final cake might be a bit grainier still.
- Save 1/4 cup (60 g) of the wet mixture aside.
- Whisk together the dry ingredients.
- Pour dry into wet and fold. Don't overmix. The batter should be wetter than brownie batter (more like cake batter but bit sturdier than pancake batter) Adjust with more flour or liquid as needed.
- Bake 20-25 minutes until the center is cooked.
- Pour the saved wet mixture evenly on top of the hot cake and distribute (I use a spoon). Let this mixture soak into the cake while it cools.
- Slice and enjoy! I would keep leftover slices refrigerated.
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- You can sub applesauce for bananas. If you do this use 1 cup unsweetened applesauce, 2 tsp additional sugar and 3 tbsp additional flour for the exact same results.
- You can sub any wheat flour for white whole wheat flour but the texture will be slightly different based on the protein content of your flour. I like to use whole wheat pastry or all-purpose flour as well.
- You can use any other oil or melted butter/coconut oil instead of the avocado oil.
- You can use carob powder for cocoa if you want the cake to be caffeine-free. I have done it and it is freakin delish (and you can eat it in the middle of the night if you want to, win!)
Nutrition
Hope you love this recipe as much as I do!
Leave a comment/rating below and tag #PlentySweet200 on Instagram if you give it a try! I love to see your versions!
I don’t like brownies, but I DO like chocolate cake! This sounds delicious. And I like anything with bananas in it.
Same and same! Hope you love the recipe!
Just made it, it’s delicious!
One question: do you store it in the fridge or room temperature?
And a request: low calorie, healthy carrot cake!
Thank you for trying out the recipe! I stored it in the fridge for maximum freshness 🙂
Sorry I missed your request! I love carrot cake! 😊❤️ Stay tuned!
On a liquid postop diet right now but I cannot wait to try this. it will be a short while but I am going to be following you and collecting recipes. THANK YOU FOR SHARING ❤️
I hope you recover fast and get back into baking very soon!
This looks so delicious! Question: do you include egg in the “wet” ingredients? It seems odd to put raw, uncooked egg on top as the ganache.
This looks delicious! Question: do you include egg in the “wet” ingredients? Seems odd to put raw, uncooked egg on top as the ganache.
Thank you! See my note about that, it cooks instantly on top of the hot cake and makes the ganache all shiny without the additional oil. 😊
What can I substitute maple syrup with??
Honey or any other syrup should work, it’ll just have a slightly different flavor! If honey makes the batter too thick (the ganache should be pourable) then splash a couple of tbsp water or milk! Good luck! 😊❤️