This healthy coffee chocolate cake is soft, deeply chocolatey, and finished with a silky coffee cream that soaks in as it chills. Made with kefir, cottage cheese, and oats instead of butter and white flour, it is a lighter bake that still tastes like a real treat. If you love chocolate bakes, try our chocolate cake with cottage cheese swirl, or keep things light with our simple baked cheesecake.
Ingredients
- 2 eggs
- 100 g kefir (1%)
- 100 g soft fat-free cottage cheese
- 40 g rice flour
- 40 g finely ground oats
- 40 g cocoa powder
- 5 g baking powder
- 10 g sweetener
- For the cream:
- 100 g cream cheese
- 200 g soft cottage cheese
- Sweetener to taste
- 1 tsp instant coffee dissolved in 20 ml boiling water
Instructions
- Mix the eggs, soft cottage cheese, kefir, and sweetener.
- Add all the dry ingredients and stir smooth.
- Pour into a pan and bake at 180°C (350°F) for 20-25 minutes.
- Let the cake cool slightly.
- Whip the cream cheese, soft cottage cheese, and sweetener with a mixer until smooth. Add the coffee and whip again.
- Spread over the cake right in the pan.
- Chill 3-4 hours to set.
Tips
- Let the cake cool before spreading the cream, or it will slide right off.
- Dissolve the instant coffee in boiling water first so the cream stays perfectly smooth.
- For baking tips and chocolate know-how, the guides at Serious Eats are well worth a read.
Nutrition
Per 100 g: 115 kcal, protein 8 g, fat 5.1 g, carbs 10 g.