Whole Wheat Chocolate-Coffee Cake
Description
Made with Greek yogurt, applesauce, and maple syrup, this whole wheat coffee cake with chocolate chips will be a favorite no matter when you serve it.
Ingredients
•
1 3/4 cups whole wheat flour
•
3 tablespoons unsweetened cocoa powder
•
1 teaspoon baking soda
•
1 teaspoon baking powder
•
1 teaspoon ground cinnamon
•
1 teaspoon ground cardamom
•
1/2 teaspoon salt
•
1/2 cup brewed black coffee, at room temperature
•
3 tablespoons instant espresso powder
•
1 cup plain whole-milk Greek yogurt
•
3/4 cup unsweetened applesauce
•
3/4 cup pure maple syrup
•
2 large eggs, at room temperature
•
1 1/2 teaspoons vanilla extract
•
1 cup dark chocolate chips
•
3/4 cup chopped walnuts
•
1 tablespoon powdered sugar, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2
Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
3
Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
4
Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
5
Dust with powdered sugar before serving.