Photo: Super Moist Chocolate Cake with Chocolate-Cinnamon Topping Recipe
To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
Ingredients
For Cake:
- 1 large zucchini, finely grated (about 2 cups)
- 1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
- 2 teaspoons ground cinnamon
- 1 large egg
- 2 large egg whites
- 3/4 cup plain nonfat yogurt
- 3/4 cup applesauce
For Mousse:
- 1 (12-ounce) package soft silken tofu
- 1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
- 1 teaspoon ground cinnamon
- 1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
- Garnish: Chocolate sauce, confectioner's sugar, cocoa powder
Directions
Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
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By del101
Kitchener, Canada
on July 24, 2011
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This is a FANTASTIC & super easy cake to make. I was worried after reading some of the 'bad' reviews but don't listen to them!!!! I followed the recipe to a 'T' and got rave reviews about the cake (it was the first time I made it too. I was impressed and will definitely make this cake again. Didn't make the topping/icing, tofu isn't my thing, but made it with a creamchz frosting and it was delish! Give this recipe a try!
By mymonkeys0006
on November 20, 2010
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I have to admit the thought of zucchini in a chocolate cake was a bit jaring. Im very happy I tried this because it was absolutly amazing!!!!! Very satisfied, very easy and very yummy. Who would have thought a chocolate cake with chocolate moose topping was be good for you!! Two very enthusiatic thumbs up!!!
By priskit_13075026
Albuquerque, 71
on August 15, 2010
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"Healthy" cake means healthier than using a bunch of butter or oil, not as healthy as a plate of steamed broccoli, and so this cake is considered healthy for the other options out there. If I'm going to eat cake, I might as well eat a healthier version!
Make sure to pat dry the zucchini after grating it so the cake isn't over-moist. Also, I tried the mousse with tofu (first time eating tofu ever and absolutely hated it. As Sandra said in the show, you can also use yogurt. If you're not a tofu fan, use the yogurt!! : That recipe for "frosting" has become my go-to for every cake/cupcake because it is so much healthier than the trans-fat laden crap you can buy in the stores and so fluffy and light. I omit the cinnamon now(which was a little bit much for me and experiment with different yogurt and pudding flavors.
Read all 83 reviews