Chocolate Cake From 'Cook Yourself Thin' Recipe

Name: Chocolate Cake From 'Cook Yourself Thin'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick baking spray with flour; 3/4 cup all-purpose flour; 3/4 cup sugar; 1/2 cup cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup warm water; 1/2 cup low-fat buttermilk; 1 large egg; 2 tablespoons canola oil; 1 teaspoon pure vanilla extract; 2 ounces bittersweet chocolate, chopped; 1/4 cup heavy cream

Servings: persons

nonstick baking spray with flour
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup warm water
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons canola oil
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

1
Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
2
Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
3
Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
4
When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick baking spray with flour, 3/4 cup all-purpose flour, 3/4 cup sugar, 1/2 cup cocoa powder, and more.

Yes, Chocolate Cake From 'Cook Yourself Thin' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake From 'Cook Yourself Thin'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions