I adapted this recipe from from the Guittard Chocolate Cookbook. The key update is that I substituted olive oil for butter. I haven’t noticed an actual olive oil flavor, the chocolate remains center stage. There are several other healthy ingredients – whole wheat flour, pumpkin puree and yogurt. Using chocolate shavings, instead of chocolate chips, seems to make a big difference in how fluffy the cake is. This cake is so delicious!
Chocolate Cake Recipe Makeover
Hands-On Time: 20 Minutes
Special Equipment: 6-cup bundt cake mold or cake pan, cheese shaving tool (as pictured).
- 1/2 Cup Whole-Wheat Flour
- 1/2 Cup All-Purpose Flour
- 6 Tbsp Unsweetened Cocoa Powder (Dutch-processed if available)
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Cup Olive Oil
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 2 Large Eggs
- 1/2 Cup Plain Yogurt (I used non-fat. If you only have Greek yogurt on hand, fill measuring cup 2/3 full with Greek yogurt, then the remainder milk.)
- 1 & 1/2 Cups Unsweetened Pumpkin Puree
- 1/2 Cup Semi-Sweet Chocolate Shavings
- Pre-heat oven to 375 F and prepare bundt cake mold with a light coating of butter or non-stick spray.
- Add the dry ingredients, flours – ground cloves, in the smaller of the mixing bowls and whisk throughly to incorporate.
- In the larger mixing bowl, add the olive oil and sugars. Mix with the hand-held mixer 2-3 minutes.
- Add the eggs and beat with the hand-held mixer another 2-3 minutes.
- Add the pumpkin and repeat.
- Add the dry ingredients in two – three segments, using the electric mixer to incorporate each time.
- Finally, fold in the chocolate shavings using a large mixing spoon or the spatula and pour the batter into the prepared mold.
- Bake for 45 minutes or until a toothpick comes out with unquestionably baked crumbs (not perfectly clean: it will be dried out by then).
- Let the cake cool at least 15 minutes before tasting, and serve at room temperature.