The fat-free and sugar-free cocoa cake is a soft and moist cake with the texture of a creamy chocolate, a true delight for the palate! An ideal cake to serve after a meal but also as a birthday and party cake and perfect for breakfast with a good coffee, in short, a cocoa cake that I assure you will love madly! Once baked, it will have a dome on top, but after cooling, it collapses on itself becoming wavy on the surface but flat, it is its normal process so don’t be scared it should be like this! Once cut, its interior is moist with a creamy texture! I made this dessert today for the 12th anniversary of the blog, and it was a big hit, so you can definitely use it on special occasions!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the fat-free and sugar-free cocoa cake
- 3 eggs (XL size)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2/3 cup 0% fat Greek yogurt
- 3 tbsp stevia
- 1 teaspoon baking powder
- as needed unsweetened cocoa powder (to dust on top once cooled)
- leaves mint (for decoration if desired)
Useful Tools
- Electric whisks
- 2 Bowls
- 1 Spoon
- 1 Teaspoon
- 1 Spatula
- 1 Food scale
- Parchment paper
- 1 Springform pan
Preparation of the fat-free and sugar-free cocoa cake, soft and moist!
In a bowl, pour the yogurt and eggs and work with electric whisks for 2 minutes.
Add one egg and mix with the whisks until well blended, proceed in this way for all the eggs (i.e. do not add the next one when the previous one is not well blended). Set aside.
In a separate bowl, mix flour, cocoa, and baking powder until homogeneous.
Gradually pour the powders into the egg and yogurt mixture, working with the whisks at medium speed, once all the powders are poured, increase speed and mix until you get a homogeneous, smooth mixture with a consistency of thick pudding, set aside.
Open the springform pan, place a sheet of parchment paper on the bottom, reattach the border to the pan and close the spring, cut away the excess parchment paper.
Take back the batter and pour it with the help of a spatula into the pan, level the surface, then heat the oven to 446°F and when it’s hot, bake.
Bake for 25/28 minutes (the minutes depend on the oven, not all are the same), once this time has passed, take out the cake and let it cool, as it cools you will see it collapse, don’t worry it is normal and it should be like this!
Once the fat-free and sugar-free cocoa cake is completely cool, remove it from the mold, remove the parchment paper underneath and place it on a plate, decorate with a dusting of unsweetened cocoa and mint leaves if desired, now you are ready to enjoy this soft, moist and super delicious cake!
FAT-FREE AND SUGAR-FREE COCOA CAKE, SOFT AND MOIST!
TIPS
You can serve this cake accompanied by some sugar-free custard and/or fresh fruit to taste!
You can store it in the fridge covered with plastic wrap until ready to serve if you like cold desserts, or you can conversely, if you love warm desserts, pass it in the oven for a few minutes before bringing it to the table, it is a dessert that lends itself to many ways of being served!
