Healthier Chocolate Chip Cake Recipes

HEALTHIER CHOCOLATE CAKE

Steps:

• Preheat the oven to 350º F.
• Spray an 8 inch square pan with cooking spray.
• In a blender, combine the bananas, greek yogurt, honey, vanilla, and peanut butter. Blend until smooth, 1-2 minutes.
• Pour the blended mixture into a mixing bowl. Add the egg and mix in.
• Add the flour, cocoa powder, and baking soda, mix until incorporated.
• Add the 1/2 cup of chocolate chips, mix.
• Pour the cake into the prepared pan. Sprinkle addition chocolate chips on top of the cake if desired.
• Bake for 27-35 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

Steps:

• Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
• In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
• Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
• Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
• Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
• Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

HEALTHIER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Coat a spring form cake pan with cooking spray and coat lightly with flour.
• Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
• Combine sugar, vanilla, egg, milk and pumkin puree. Add flour, baking powder and baking soda to mixture. Combine.
• Stir in cocoa and dark chocolate chips to mixture and combine with batter. Spoon the batter into prepared pan. Sprinkle cake with topping ingredients.
• Bake for 50-60 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan for at least 10 minutes and remove form pan. Cool completely.
• Combine frosting ingredients and spread over cake. Enjoy!

CHOCOLATE CHOCOLATE CHIP CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.