https://www.youtube.com/embed/aCSXz3eBTiU
you challenged me to make a low-calorie
dessert so today we're making what I call my 50 calorie chocolate cake it's
easy delicious and fudgy the cake itself is roughly 50 calories per slice if you
add the frosting it's gonna be roughly 90 calories per slice it's time to shed
that quarantine belly okay so instead of butter today we're gonna use plain
unsweetened yogurt so we'll drastically cut down on fat and calories without
having to sacrifice flavor and tenderness your cake will still be
absolutely delicious and soft I have some vanilla in there as
well and I've added some milk and we're gonna microwave this we just want to
heat up this mixture for about 45 seconds because we're gonna bloom the
cocoa powder in a moment while that's heating let's stock sugar you can use
any sweetener of your choice and the one that you like best I'm using Truvia
today keep in mind every sweetener has a different grade of sweetness so you may
need less or more depending on what sugar substitute you're using if you
don't have any sugar issues yes you can use just regular plain sugar I've gone
ahead and added the cocoa to the warm milk mixture and this really intensifies
is chocolate flavor if you're new to my channel welcome make sure to subscribe
and click that notification bell I post new videos every week add your sugar now
you do want to mix as well some sugar substitutes don't dissolve as fast or as
well as regular sugar does so just take that extra time to mix as well this
probably took me 30 seconds this recipe as you can see is so simple everything
goes in One Bowl and you don't need any special equipment you're gonna add your
egg now the egg is important for this recipe because the cake is gluten free
so the egg will give structure to your cake and bind everything together once
that's mixed in we're gonna add the dry ingredients which are just oats and
baking soda for better an amazing texture we're going to grind the oats
you want to use quick oats if you buy the sachets like I do you'll
need two sachets if you buy your oatmeal in bulk just check the description box
to see how much you'll need and like I said you just want to grind this into a
fine flour okay so back to our cake I've given my baking soda and oats a quick
toss and as soon as you add the dry ingredients into your liquid mixture the
baking soda will activate so you do need to mix this quickly and you want to have
everything ready to go so I've been preheated which should always be
preheated and cake fan ready to go makes your cake batter well and you're going
to transfer it into your pan lined with parchment paper I did slightly grease
the pan so you do want to slightly grease it and you're going to bake your
cake in a preheated oven at 160 degrees Celsius or 320 Fahrenheit for around 35
minutes check your cake with a toothpick I'm gonna show you an up close so you
really get a good look at how the toothpick should look like there
shouldn't be any wood batter on your toothpick but it shouldn't come out
completely clean either I'm gonna show you also an up close of the cake so you
get a really good look at it the top will look like a brownie so a
little bit crinkly but the top will be soft and springy you're going to let
this sit for about 10 minutes in the pan and then take it out I really wanted to
leave this in the video in case anybody paddocks and worries depending on what
sugar substitutes you use you may get some white little speckles or spots on
the surface of your cake it's completely fine and once you turn your cake over
they will just magically disappear I was so impressed how this cake looks it
looks like a regular delicious chocolate cake it's soft and smells fantastic now
you can have this as is you do not need a frosting and if you do choose to eat
this plane it will be delicious and every slice as promised will be 50
calories I am gonna frost mine though we're gonna make a skinny yogurt
chocolate frosting to the yogurts I've added the milk and you'll also need a
sweetener of your choice I'm using a different brand for the frosting just
because this one dissolves faster this one is almost like powdered sugar I want
to say and you're going to give this a good mix
essentially making a skinny ganache so instead of heavy cream we're using
yogurt and milk I've added the melted chocolate and you want to mix this until
it comes together it will look strange at first but as you continue to mix it
it will come together now this will be a bit runny like traditional ganache but
if you pop this in the fridge for about 15 minutes it will firm up you do want
to add the ganache though well it's still pretty loose because this isn't a
lot of frosting and if you spread it well it's still loose you'll really be
able to cut your cake well I really wanted to develop a simple recipe with
basic ingredients that can be found easily okay so we're going to cut into
this baby and I'm going to show you that fantastic fudgy texture it's so soft and
fudgy you will love this if you're following a low sugar low fat lifestyle
or maybe you just can't have sugar or gluten this is definitely a chocolate
cake to try it's just as fudgy and chocolatey as a regular chocolate cake
and it's more satisfying because you won't get that sugar crash afterwards I
gave this to my seven-year-old nephew and he thought this was regular
chocolate cake that's just to tell you how delicious this chocolate cake is and
now you're not sacrificing anything so cut yourself one two or four slices and
enjoy this delicious fudgy skinny chocolate cake
