Chocolate. Oh, chocolate. Many of us really enjoy it in all of its forms including hot chocolate, candy bars, ice cream, and cake. Can you believe that at one point in my life I didn’t care for chocolate at all? I must admit that it’s still not my favorite dessert, but every now and then, I simply want a slice of chocolate cake. So I decided to make a small six-inch cake that would be easy to make and not filled with fat and sugar, especially since I’m on a journey to a better me. This meant that I’d have to forgo chocolate frosting.
After searching online for a not-too-entirely-bad-for-me cake recipe, I found and adapted Yummy Healthy Easy’s recipe for . I was happy that the recipe uses Greek yogurt and applesauce to replace the oil and butter that would typically be included in a decadent chocolate cake. It’s especially nice that these leftover ingredients will give me yogurt-based smoothies in the mornings, and applesauce as mid-day and late night snacks. Win-win.
I’m all about making a cake look beautiful on the outside, and was a bit concerned that the cake looked…well…naked. But I thought to myself, that’s what I wanted — simple cake without a layer of frosting to cover up what’s underneath. In the end, I was fine with my decision to let the cake be naked and daring in all of it’s chocolate glory.
After tasting the finished cake, I’m happy that I didn’t add frosting. It had a smooth chocolate, not-too-sweet taste, thanks to the chocolate pudding and dark chocolate chips. The highlight for me was the addition of the raspberry filling, which gave it a bold sweet and tart flavor that paired well with the chocolate cake. Enough from me about the cake. I hope you’ll give this Naked Chocolate Raspberry Cake a try too!
Let’s Make the Cake
This recipe can make 1) two 6″ two-layer cakes, 2) one 8″ two-layer cake, 3) a bundt cake, or 4) a 9×13 inch sheet cake.
- 1 Devil’s Food Cake Mix (I used Duncan Hines)
- 1 small package sugar-free instant chocolate pudding (I used Jello-O brand)
- 1 cup low-fat Greek yogurt
- 4 eggs
- ½ cup natural applesauce
- ½ cup warm water
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- Preheat the oven to 350º F. Grease and flour your pan (pans if you’re making layer cakes).
- Mix the devil’s food cake mix, pudding, yogurt, eggs, applesauce, water and vanilla extract in a large mixing bowl for 3 minutes. Mix in chocolate chips and pour into the prepared pan(s).
- Drop the pan on the countertop or tabletop a few times to get rid of as many air bubbles as possible, and place in the preheated oven.
- Bake for 40 minutes if using layer cake pans or 45 minutes for a bundt pan.
- After the cake has cooled for 15 minutes, tip over the pan and let the cake out onto a cake plate.
- If making a layer cake, you’ll want to use a large serrated bread knife to cut the uneven top of the bottom cake layer. This will help the top layer lay flat and even as possible.
- Spread the raspberry filling (recipe below) evenly over the bottom layer of cake and place the remaining layer of cake on top. Garnish with berries. If making a bundt cake or sheet cake, simply top with drizzled chocolate and raspberries.
NOTE: Remember, I decided to forgo adding extra chocolate to the cake, so I only added raspberries with a few dashes of cocoa powder.
- Cut the cake immediately and serve, or refrigerate until ready for serving. The remaining cake should be refrigerated and eaten within 3-4 days of making it.
The raspberry cake filling recipe below will be enough for one 6-inch layer cake. If you would like to use the filling for an 8-inch cake, double the amount of ingredients below. Mix the ingredients together in a medium bowl, and add to prepared cake or refrigerate until needed.
- 1½ cup of raspberries, mashed (mashed strawberries or pitted cherries would also be good)
- 2 tbsp of agave nectar (or honey)
- 1 tbsp of corn starch
The cake should still be fresh and good to eat
Join the Conversation
Do you enjoy chocolate desserts including cakes, cookies and ice cream? If so, let me know your favorites. I plan to take a few of them and come up with ways to make them a little lighter, but still delicious.