139 cal, 12g sugar.
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.
Chocolate Cake with Easy Chocolate Ganache
Ingredients
- 1 large egg
- 2 ripe bananas (about 240 g)
- 2 tbsp any oil (I use avocado oil) (28 g)
- 6 tbsp maple syrup or honey (126 g)
- 1 tsp pure vanilla extract
- 3/4 cup whole wheat pastry, all purpose or gf all purpose flour (90 g)
- 1/2 cup cocoa powder (48 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.
- Blend or mix all wet ingredients and cocoa powder, whisk together the rest of the dry ingredients.
- Save 1/4 cup (60 g) of the wet mixture aside.
- Fold dry and wet together and bake 20 minutes until the center is cooked.
- Pour the saved wet mixture evenly on top of the hot cake (I use a spoon).
- Let it cool before slicing and enjoy!
Notes
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!
blainerestaurantreport
I don’t like brownies, but I DO like chocolate cake! This sounds delicious. And I like anything with bananas in it.
200isplentysweet
Same and same! Hope you love the recipe!
Gise
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!
200isplentysweet
Thank you for trying out the recipe! I stored it in the fridge for maximum freshness 🙂
200isplentysweet
Sorry I missed your request! I love carrot cake! 😊❤️ Stay tuned!
Selena Howells
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 ❤️
200isplentysweet
I hope you recover fast and get back into baking very soon!
dayneandgabby
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.
dayneandgabby
This looks delicious! Question: do you include egg in the “wet” ingredients? Seems odd to put raw, uncooked egg on top as the ganache.
200isplentysweet
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. 😊
Adam
What can I substitute maple syrup with??
200isplentysweet
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! 😊❤️