THE RETURN OF THE GUILT FREE CHOCOLATE FUDGE CAKE

This chocolate fudge cake was the first cake recipe I posted on my blog. That was over three years ago now (thank you for everyone who's read the blog over the years!) so when I had some Greek yogurt in my fridge to be used up I thought it was a great time to revisit the recipe and give it another bash. I'm pleased to tell you that it's still the sticky and sweet chocolate based piece of loveliness that I remembered. Plus as it's made with yogurt instead of butter, it has less calories which makes it guilt free! Hooray!  

Since making this recipe I've made lots of different chocolate cakes and brownies so if you are looking for something that's not so guilt free go and check them out by clicking here.

For this recipe, I will mention that the quality of all the ingredients and especially your cocoa powder and yogurt is going to dictate the quality of the cake. Get the best you can afford to inject as much flavor as possible into the cake. This makes the cake sound like its horrible but trust me it's delicious.

Disclaimer - it's a cake so obviously if you eat the whole thing then it's not going to be good for you. Eat in moderation though and it's the perfection substitution for a full fat chocolate cake lover to enjoy whilst trying to be good! Try the recipe below and see what you think;

Guilt Free Chocolate Fudge Cake

115g Plain Flour

1 Tsp Baking Powder

75g Cocoa Powder 

265g Soft Light Brown Sugar

3 Medium Eggs

265g Greek Yogurt

1 Tsp Vanilla Extract

1. Get that oven straight on to 160c (140c fan) and grease and line a 8 x 12 inch baking tin with grease proof paper
2. Place the flour, baking and cocoa powder and sugar in a bowl and give them a good mix together until combined thoroughly.
3. Place your eggs, yogurt and vanilla extract in a second bowl and beat together until well combined..
4. Slowly add the dry ingredients into the bowl with the wet ingredients and fold everything together until everything is well combined and you see no streaks of any of the dry
   
   ingredients in the cake batter.
5. Pour the cake batter into the prepared tin and place in the oven to bake for around 40 minutes until the top of the cake feels firm on top and an inserted skewer comes out clean.

Remove the cake from the oven and leave in the tin until it has completely cool as it's a very delicate cake and need the cooling time to firm up otherwise it will just fall apart in transit and that will make you very upset! Once it is ready though, remove the cake, cut into 15 squares and tuck in. The cake is so sticky and sweet that you completely forget that there is no butter in there. It's yummy and whilst it's not completely good for you, it is a slightly less calorific bake to make if your trying to be good and in my eyes that makes it guilt free! Treat yourself and get on it!