Ultimate Chocolate Blackout Cake Recipe – Rich, Fudgy, and Irresistible

This Chocolate Blackout Cake delivers everything you crave in a rich, fudgy dessert—but with a lightened-up twist. Moist layers of deep chocolate cake are paired with a velvety cocoa frosting, making every bite a celebration of bold, dark chocolate flavor. Best of all, it’s crafted with smart ingredient swaps, so you can enjoy a generous slice without the usual guilt. Whether you’re celebrating something special or just want a chocolate fix, this cake brings full indulgence with fewer calories.

Why You’ll Love This Recipe

Deep, Intense Chocolate Flavor – Made with rich cocoa powder for that true blackout taste.
Moist and Tender Crumb – Thanks to unsweetened applesauce and Greek yogurt.
Lightened-Up Indulgence – All the flavor, less of the heaviness.
Frosting Included – A creamy cocoa frosting pulls the whole thing together beautifully.

Ingredients

For the cake:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup erythritol (or preferred sugar substitute)
• ⅓ cup unsweetened applesauce
• ¼ cup plain nonfat Greek yogurt
• 1 egg
• 1 tsp vanilla extract
• ¾ cup unsweetened almond milk (or milk of choice)
• ½ tsp instant coffee granules (optional, for deeper chocolate flavor)

For the frosting:

• 3 tbsp unsweetened cocoa powder
• 3 tbsp powdered erythritol
• 2 tbsp light butter
• 2 tbsp unsweetened almond milk
• ½ tsp vanilla extract

Instructions

Prep the Oven and Pan
Preheat oven to 350°F (175°C). Lightly spray an 8-inch round cake pan with nonstick spray and line the bottom with parchment paper if desired.

Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and erythritol.

Add the Wet Ingredients
In a separate bowl, combine applesauce, yogurt, egg, vanilla, almond milk, and coffee granules if using. Stir the wet mixture into the dry until just combined—don’t overmix.

Bake the Cake
Pour batter into the prepared pan. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting
In a small saucepan over low heat, melt light butter. Stir in cocoa powder and powdered erythritol until smooth. Add almond milk and vanilla, whisking until you reach a spreadable consistency. Let cool slightly before spreading over the cooled cake.

Nutritional Information (Per Slice)

Calories: 160
Protein: 4g
Fat: 6g
Carbohydrates: 22g
Sugar: 2g
Fiber: 3g

Tips for Success

• Don’t Skip the Coffee – It won’t taste like coffee, but it enhances the chocolate depth.
• Cool Before Frosting – If the cake is even slightly warm, the frosting may melt.
• Chill for a Firmer Texture – Refrigerate before serving for a dense, brownie-like experience.
• Add Chocolate Chips – A few mini dark chocolate chips in the batter can add bursts of richness without much impact on calories.

Why This Recipe Works

The secret to this cake’s rich flavor and light texture is the combination of unsweetened cocoa, applesauce, and Greek yogurt. Together, they create a moist crumb that satisfies deeply without using butter or oil. Paired with a silky cocoa frosting, this dessert hits all the right notes—decadent, chocolatey, and totally satisfying.

This Chocolate Blackout Cake is proof that you don’t have to sacrifice flavor to enjoy a healthier dessert. It’s rich, satisfying, and crafted with mindful ingredients that let you indulge your chocolate cravings with confidence. From birthday celebrations to cozy nights in, this cake brings the wow factor without the weight.