Has the thought of adding extra inches to your waistline ever killed your craving for delving into a decadent chocolate cake? Well, with this recipe you don’t have to worry about your taste buds shrivelling or your girth expanding. The creamy goodness of yoghurt substitutes the dreaded stick of butter, and the addition of a ripe banana allows you to add a little less sugar than you normally would. The end result is a cake that is dense and crunchy, with a light bitter chocolate finish. So, no more closing your eyes every time the picture of a cake pops up, or nibbling on a trail mix hoping to satisfy your chocolate urges. Try this recipe instead. It’s super easy to make and will last you a while since it stores well in the refrigerator.
1 ripe banana
1 small bowl of walnuts
1 cup all-purpose flour
3/4th cup unsweetened cocoa powder
1 cup no-fat plain Greek yoghurt
1 cup sugar
2 teaspoons vanilla essence
1/2 teaspoon baking soda
1/2 teaspoon salt
A splash of no-fat milk
For the icing
2 tablespoons butter
2 teaspoons cocoa powder
Honey to taste
Pre-heat oven to 180 degrees. Grease a square, 8 inch pan with some unsalted butter, taking care to ensure the corners are smeared properly. Chop the walnuts into small pieces and transfer them on to a hot pan to roast. Take them off the pan when they start smelling fragrant, and allow them to cool.
Next, mix all the dry ingredients together in a bowl – flour, sugar, cocoa powder, baking soda, and salt. Whisk the wet ingredients – Yoghurt, banana, vanilla essence, milk, and eggs - in a separate bowl, until they are smooth. Add the bananas before the eggs, so that they are mashed in well. Combine the wet ingredients with the dry ones, and add a little more milk if the batter is too gooey. Then, add the roasted walnuts to the mixture and stir through.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until a knife inserted comes out clean.
For the icing, I wanted just a light, glossy coat of chocolate over the top of the cake, rather than a thick creamy frosting. For this, you melt the butter then add a little cocoa powder and honey to the mixture. Taste as you do this though. Some people prefer a sweeter icing than others. For me, I wanted the chocolate flavour to overpower the taste of butter, so, I mixed and matched accordingly. You can add icing sugar instead of honey, if you want. But if you’re still worried about calories, go with the honey. It’s almost as sweet and it’s good for you. Once the cake has cooled, smear the icing over it with a spatula, and give it about fifteen minutes to set lightly. Now, give yourself a pat on the back for creating something delicious and guilt-free, and dig right in!
Tip – This cake allows you to indulge. So, add a dollop of low-fat vanilla ice-cream, and top it off with some fresh strawberries to make your own little sundae.