Best Light Chocolate Cake Recipes

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

LIGHT CHOCOLATE CAKE

Steps:

• In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.

BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
• Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
• Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.

LIGHT CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING

Steps:

• CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
• In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
• Add flour mixture all at once, mixing just until evenly combined.
• Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
• Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
• Let cool.
• TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
• Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
• Spread over the cooled cake.

LIGHT PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack. , For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.

LIGHT CHOCOLATE CAKE

Steps:

• Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
• Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
• Add vanilla, scrape sides of bowl, and mix once more.
• Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
• Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
• Bake at 350 for 30 minutes.
• Cool 20 to 30 minutes and serve warm with vanilla ice cream.

HERSHEY'S LIGHT CHOCOLATE CAKE

Steps:

• Heat oven to 350.
• Grease 2 8" round cake pans.
• In a bowl stir in flour, cocoa and baking soda.
• In a saucepan heat corn oil and stir in sugar until melted.
• Remove from heat.
• Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
• Add the dry ingredients then whisk till blended.
• Pour evenly into cake pans.
• Bake 20 minutes or until toothpick comes out clean.
• Cool.
• Fill and frost top.
• Refrigerate.

LIGHT COFFEE MUG CHOCOLATE CAKE

Steps:

• Use one large coffee mug.
• Combine dry ingredients in coffee mug.
• Add egg, milk, lemon juice, oil & vanilla to cup - mix well.
• Add any optional ingredients, if desired.
• Place the coffee mug in the microwave and cook on high for 3 minutes.
• As it cooks, the cake will rise above the cup but shouldn't make a mess (larger cups ensure this).
• Cool a couple of minutes and enjoy!

LIGHT GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
• Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
• Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
• Add yogurt, extracts, and egg whites; beat well.
• Lightly spoon sifted flour into dry measuring cups, and level with a knife.
• Combine sifted flour through salt.
• Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
• Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
• Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
• Spread with 1/3 cup frosting (below), and top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.
• FROSTING:.
• Melt butter in a medium saucepan over medium-high heat.
• Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
• Remove mixture from heat, and stir in sugar, cornstarch, and salt.
• Add milk, syrup, and egg yolks, and stir well.
• Cook 2 minutes over medium-high heat or until thick, stirring constantly.
• Remove from heat, and stir in flaked coconut and extracts.
• Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).

LIGHT CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 325 degree.
• 2. In a bowl put sugar and butter and batter until fluffy.
• 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
• 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
• 5. Spray your pound cake baking dish with pam and add the batter.
• 6. Bake for approximately 60 min until inserted pick comes out dry.

CHOCOLATE WALNUT CRANBERRY CAKE (LIGHT)

Steps:

• Preheat oven to 350°F.
• Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
• Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
• Stir in cranberries and walnuts.
• Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
• Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

LIGHT VERSION CHOCOLATE CINNAMON MAYO CAKE

Steps:

• Pre-heat oven to 350.
• Mix all ingredients in order given.
• Pour into a greased and floured 13x9x2 pan.
• Bake 30-35 minutes or until pick inserted in center comes out clean.
• Let cool in pan placed on wire rack.
• Cream sugar, cocoa, butter and cream cheese until smooth.
• Add vanilla and coffee and whip until well blended.
• Add more margarine & cream cheese if necessary to get spreadable consistency.
• Leave cake in pan and spread frosting over top.

LIGHT GERMAN CHOCOLATE CAKE

Steps:

• 1. PREPARE THE PAN: Spray an 8x8 pan with Pam.
• 2. FOR THE CAKE: 1) Mash the banana and stir in chocolate chips or pieces. Microwave 30-45 seconds then stir until chocolate is melted. 2) Stir in the sugar. 3) Whisk in the eggs. 4) Whisk in the cocoa until blended and no powder is visible on top. 5) Bake at 375 for 20-25 minutes. 6) Let cool before frosting.
• 3. FOR THE FROSTING: 1) Combine the milk, cornstarch, banana, and brown sugar in a small saucepan and heat on medium heat until mixture is bubbly and thickens (about 3 minutes). 2) Remove from heat and stir in the vanilla, coconut, and pecans. 3) Cool to room temperature then frost the cake

A LIGHT CHOCOLATE POUND CAKE

Steps:

• Position rack in lower third of the oven and preheat the oven to 350 degrees F. Spray the tube pan with vegetable oil spray. In a large bowl whisk together the sugar, flour, cocoa, baking soda and salt. Add the butter,egg and egg whites. Set a timer for 2 minutes, and begin beating with an electric mixer at medium speed. When the dry ingredients are moistened but not wet, increase the speed to high and beat until the 2 minutes are up. Combine espresso powder, vanilla, and cold milk and add to the batter. Beat at high speed for exactly 2 more minutes. Scrape the batter into the pan and spread it evenly. Bake just until a wooden toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before unmolding onto the rack to cool completely. Serve dusted with powdered sugar, if desired.

LIGHT CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 375 degrees.
• Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
• In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
• Over medium heat, bring to a boil, stirring often.
• Pour the boiling cocoa mixture over the flour mixture and stir to combine.
• Add the buttermilk, eggs and vanilla.
• Blend well.
• Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
• When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
• Blend well.
• Spread on the hot cake.

DOUBLE CHOCOLATE CHIP BANANA CAKE (LIGHT)

Steps:

• Preheat the oven to 350°F Spray a 12-cup Bundt pan with vegetable spray.
• Make cake: in a food processor, combine brown sugar, granulated sugar, oil, banana, vanilla and eggs; process the mixture until it is smooth. Add zucchini and pineapple; process the mixture just until everything is combined.
• In a bowl, stir together flour, cocoa, baking powder and baking soda. Stir the wet ingredients into dry ingredients until they are mixed. Stir in the chocolate chips and sour cream. Spoon the mixture into a prepared pan.
• Place the pan in the centre of the oven and bake 40 to 45 minutes or until a tester inserted in the centre comes out clean. Let the pan cool on a wire rack.
• Make icing: with an electric mixer or food processor, cream together cream cheese, icing sugar, cocoa and milk. Spread mixture over the cooled cake.

LIGHT CHOCOLATE CAKE

Steps:

• Preheat the even at 200°C Melt the chocolate with 4 spoons of water in a pan on a law heat Mix the eggs with the sugar until obtain a whitish mixture Then, add in it the « fromage blanc » 0%, the cornflour, the salt, the melted chocolate and mix. Butter the mold and pour the mixture. Let it bake during 20 minutes Savour without feeling guilty