{Small} Triple Chocolate Layer Cake

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

What do birthdays, Father’s Day, and Tuesdays have in common?

Why, they are all vastly improved by chocolate cake, of course.

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

But one great thing about chocolate cake is… when it’s fairly healthy (and, you know, you want to make all those heavy squats worthwhile!) you really don’t need special occasions to make this. 

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

This recipe is devised to have a total of 8 decadent servings, so that you – plus one to seven other people – can enjoy this for a day or three without having so much cake that you have to freeze it.  I mean… let’s be honest.  It is somewhat possible to have too much cake.

Well, sure.  It doesn’t happen often!  But you never know. 

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

Anyway, that’s the point of this small one.  I made it for my husband’s birthday, and, knowing I’d be baking sooo many other things in the near future, I really only wanted a reasonably sized cake.  If you don’t have two tiny pans, use a couple loaf pans and make a cool rectangle-shaped cake!

Happy… cake-eating day.  Because, cake!

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

{Small} Triple Chocolate Layer Cake (6” diameter)

Dairy-free friendly {makes 8 slices}

{Small} Triple Chocolate Layer Cake recipe | FitCakery.com

Ingredients:

  • 1 1/3 c. (white or pastry) whole wheat flour
  • 2 T. cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ c. coconut oil
  • ¼ c. unsweetened applesauce
  • ¼ c. chocolate chips
  • 1 large egg, room temperature, separated
  • ½ c. sugar (or stevia powder)
  • 1 tsp. vanilla extract

Chocolate Cream Cheese Frosting:

  • 8 oz. light cream cheese (OR Tofutti for dairy-free)
  • 1/3 c. powdered sugar or stevia powder
  • 2 T. cocoa powder
  • 1 T. chocolate liqueur (optional)

Directions:

  1. Preheat oven to 350 degrees F.
  2. To make the cake, whisk the flour through salt together in a bowl. 
  3. Melt the coconut oil with the applesauce and chocolate chips in a saucepan just until smooth.  Pour into a mixer/food processor.  While the mixer or food processor is running, (if using a mixer, keep it on a lower speed) add the egg yolk only.  Then add the sugar and vanilla and mix to combine.  Fold in the dry ingredients.
  4. In a clean, dry mixer, whip the egg whites until they hold medium-soft peaks.  Fold the egg whites into the cake batter completely (no more white should remain at all).  Coat two 6” cake pans with baking spray and pour in the batter.  Bake for 20-25 minutes, or until a toothpick comes out clean.  Cool the cake for a few minutes before running a knife around the edges and flipping onto a large plate.  Chill, covered, in the refrigerator, for 30-60 minutes, or until you’re ready to frost.
  5. Meanwhile, mix together all the ingredients for the frosting.  The frosting spreads most easily when at room temperature, on a chilled cake.  Stack the cake layers and finish frosting – then chill covered until ready to serve!

Makes 8 thick slices

Nutrition per slice (using stevia powder): 238 calories; 14 g fat (11 g saturated); 20 g carbs; 3 g fiber; 6 g protein