Healthy Bakes

Hi gang! Here is my latest cook up. My Mocha Cake and mini cupcakes turned out super fluffy, bouncy and delicious. I got the recipe from watching Ellie Krieger's show. I have to admit that I usually have indigestion after I eat some breaded sweets. But I did NOT have any issues with eating this. I think it is due to cooking with whole wheat flour. It was easy to find whole wheat flour at my local HEB supermarket. However, it was hard to decide on which kind to buy. In the end, I decided to go with the all purpose whole wheat flour. This is the most successful cake I have ever made from scratch. I have to admit though, I used a ready made cream cheese spread.

If you would like to have a go at it yourself, here is the recipe:

Moist Mocha Cake

Ellie Krieger Show: Healthy Appetite with Ellie Krieger
Episode: Mood Food

For the cake:

Cooking spray
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups low fat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar

1 tbsp espresso powder, dissolved in 1 tbsp of hot water
or you can use 2 tbsp of espresso from an espresso machine.
I have one, so I used it instead of espresso powder.

2 ounces good-quality dark chocolate

For the frosting:

1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners' sugar
1 teaspoon espresso powder dissolved in 1 teaspoon hot water
1 teaspoon coffee liqueur or vanilla
1 small square chocolate

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.

Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.

While cake is cooling, make the frosting: Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.