Chocolate-Coffee Cake Made with Whole Wheat

Ingredients

• 1 ¾ 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 (Optional)
• ½ teaspoon salt
• ½ cup brewed black coffee, at room temperature
• 3 tablespoons instant espresso powder
• 1 cup plain whole-milk Greek yogurt
• ¾ cup unsweetened applesauce
• ¾ cup pure maple syrup
• 2 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 cup dark chocolate chips
• ¾ cup chopped walnuts (Optional)
• 1 tablespoon powdered sugar, or to taste (Optional)

Step 1

Warm your oven to 350°F (175°C) and grease a 9-inch springform pan so the cake doesn’t stick. In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt until everything is well combined.

Step 2

In a larger bowl, mix the brewed coffee with the espresso powder. Then add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract. Whisk everything together until the batter is smooth and lump-free. Gradually stir in half of the dry ingredients, mixing just until combined, then add the rest and fold them in gently. Finally, fold in the chocolate chips and walnuts.

Step 3

Pour the batter into your prepared pan and set it on a baking sheet to catch any drips. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Step 4

Once it’s done, let the cake cool on a wire rack for about half an hour. Then, carefully run a knife around the edges to loosen it before you remove the sides of the springform pan. Let the cake cool completely for another 15 to 30 minutes.

Step 5

Just before serving, sprinkle a little powdered sugar over the top for a simple, pretty finish. Enjoy!