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Soft chocolate cake

Medically reviewed on Apr 23, 2018

Serves 16

Dietitian Tip

Be sure to use two round cake pans, unless using a deeper pan. The coffee helps give the chocolate its deep color.


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups fat-free plain yogurt
  • 2 eggs
  • 1 cup freshly brewed hot coffee
  • 1 1/2 teaspoons vanilla extract


Heat the oven to 350 F. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Nutritional Analysis (per serving)

Serving Size1 slice
Carbohydrate38 g
Cholesterol0 mg
Fiber2 g
Protein2 g
Sodium1 mg
Monounsaturated Fat0 g
Saturated Fat0 g
Total Fat1 g

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