1 3/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 TBS espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated sugar (coconut, cane, etc.)
1/2 cup avocado oil
1 cup plain Greek yogurt (whole milk suggested but 0% or 2% also works)
2 large eggs
1/2 TBS vanilla extract
1 cup brewed coffee, room temperature
3oz dark chocolate, chopped or chips
4 TBS butter
1 TBS espresso powder
1/4 cup whole milk Greek yogurt (can sub half-in-half)
1 1/2 cups powdered sugar
*May sub regular yogurt; baking time may need to be adjusted. Check with inserted toothpick for doneness.
Make sure to use a cake pan that is deep enough. I do not suggest using a regular 10″ square or round pan. You can also try dividing the batter into two 8″ round pans, just watch baking time after 20 minutes.
Cake can be made up to 1 day in advance. You can either frost the night before, or frost about an hour prior to serving.
Keywords: healthy chocolate cake, chocolate cake with greek yogurt, cake using whole grain flour