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Whole Wheat Chocolate-Coffee Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Indulgent whole wheat coffee cake with Greek yogurt, applesauce, maple syrup, and chocolate chips. Ideal for any occasion.
Ingredients:
  • 1.75 cups whole wheat flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cardamom
  • 0.5 cup brewed black coffee, at room temperature
  • 3 tablespoons instant espresso powder
  • 1 cup plain whole-milk Greek yogurt
  • 0.75 cup unsweetened applesauce
  • 0.75 cup pure maple syrup
  • 2 large eggs, at room temperature
  • 1.5 teaspoons vanilla extract
  • 1 cup dark chocolate chips
  • 0.75 cup chopped walnuts
  • 1 tablespoon powdered sugar, or to taste
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9-inch springform pan.
  • In a medium bowl, blend together whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt until well combined.
  • Combine brewed coffee and espresso powder in a large bowl. Mix in Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract until smooth. Add half of the dry ingredients and mix gently, then add the rest. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and set it on a baking sheet.
  • Put both pans in the oven and bake for 50 to 60 minutes until a toothpick comes out with a few moist crumbs. Let it cool on a wire rack for 30 minutes. Run a knife around the edges to loosen, then remove the sides of the pan and let the cake cool completely for 15 to 30 more minutes.
  • Sprinkle with a dusting of powdered sugar just before serving.

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