Dark, dark chocolate…my favorite cake (this week!)



This is always requested for birthdays, potlucks…just about anywhere someone wants me to bring a cake – this one is IT!

I adore this – it’s very, very chocolaty and extremely moist.  (It’s not low-carb…sometimes you can’t mess too much with a great thing.  But it’s sugar free or low sugar, depending on which sub you use.)

One of the secrets is to never over-bake your cakes.  I know books and everywhere will tell you it’s done when it pulls away from the pan.  I think that’s too late.  There will be some carry-over baking from the residual heat and it will be dry when it’s cooled.

Baking JUST until large, moist crumbs stick to a toothpick when inserted in the middle is PERFECT.  It will continue to bake for a few minutes out of the oven, but won’t be over-done at all.  I also cover it with plastic wrap while it’s still warm…this keeps the moisture in, too.

Anyway…frosted or not, this will be a favorite of yours, too.  I love to use it as a “shortcake” with berries and cream – very different and very unexpected.  Everyone will like it that way!



2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups Whey Low granular

1 cup oil

1 1/2 cups hot coffee

1 cup milk

2 eggs

1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9×13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar sub, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist. Makes 20 servings.

Per Serving (with Nature Sweet): 230 Cal; 5g Protein; 13g Tot Fat; 24g Carb; 2g Fiber; 1g Sugar; 262 mg Sodium

9 Comments Add yours

  1. Janell says:

    This recipe looks too good to be true! I love your new website. I just referred a good friend from work that had gastric bypass two weeks ago! I told her to look at your site and she was so excited. Your photography makes your recipes look so amazing.

    Keep the recipes coming…I will be checking your blog on a daily basis :))

  2. Tammy says:

    Can you give how many servings this makes for your stats? Thanks!

    1. Linda says:

      It’s 20 slices of a double layer cake…so 10 slices for each layer if you don’t stack it or cut the recipe in half and only make one layer.
      (I know…seems like a lot of servings for a cake! But normally I slice an 8 inch round into 8 slices…)

  3. Tammy says:

    Thanks! That makes sense. I prefer to use the 9 x 13 for this, so that will help me know what to cut.

  4. Veronica says:

    I ran across this blog entry while browsing healthyyum.com and I’m really excited about this recipe! I used to be really into trying healthier desserts and eventually got burnt out on it b/c they were all pretty foul. (I’m a dessert fiend, by the way, and I’m also always trying to lose weight so it’s not a great combo–LOL!) I’ve never even heard of the sugar substitutes you call for and they give me hope that sugar free desserts can be made palatable! I’ve never attempted a sugar free cake but I’m thinking I should try this one! Thanks for posting–I’m off to browse your other entries.

  5. Deb L says:

    Hi, Perty lady! Hope your Christmas was great!! BTW, I don’t have any coffee made so can I use another cup of milk or soy slender vanilla in place of the cup of coffee?

    Gotta try this tonight, looooks so good.


    1. Linda says:

      You can…if you have any instant crystals, add a teaspoon of that along with the milk or even water (If you have the crystals use water) and it will be fine.

      We are doing well…busy!!

  6. WOW! You outdid yourself here. I would have a very hard time controlling my self with this cake. Like your tip about when done is done. This looks so moist!

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