I realize that my “Quick & Easy” chocolate cake is the most popular and I often make it when I need cake fast. Some days, we just need cake fast! But sweet potato chocolate cake is still my favorite. It starts with a whole sweet potato, which I cook and mash with a fork. I used to boil it but now I chop and steam the sweet potato. This way it retains more vitamins and I like that this is a dessert with some nutrition. And because sweet potatoes are so sweet, this recipe uses less sugar.
This chocolate cake always turns out moist and delicious. I frost most of my cakes right in the pan, only on the top. If you want to try my favorite recipe for sweet potato chocolate cake and get a little vitamin A in each slice, click here.
Here’s a simple chocolate cake recipe that works equally well using whole wheat pastry flour or all purpose flour. In fact, it’s hard to tell the difference so I prefer making it whole wheat. It’s like a chocolate pound cake but healthier because it’s 100% whole grain but you can make it with all purpose flour if you like. And instead of butter I use extra light olive oil. What sends it over the moon is adding dark chocolate chips and toasted nuts.
The only cocoa I use for my baking is Dutch process because it’s never bitter and the result is a beautiful, dark chocolate cake. I can always find it (Droste brand) at World Market. Pound cakes tend to be heavy and dense but by beating the egg whites separately, it makes the cake lighter and taller. My loaf pan measures 8 1/2 x 4 1/2 inches.
If you’re a chocolate lover like I am, I hope you like this moist and delicious, easy chocolate loaf cake. Click here for the recipe. – Jenny Jones
I love this chocolate cake! Today I made baked ziti for dinner, along with a beautiful salad with two kinds of lettuce, orange pepper, cucumber, garbanzo beans, fresh peas, and red endive tossed with my Greek Salad Dressing. Before starting dinner, I had such a craving for chocolate cake and needed one I could make quickly because it was dessert for today’s dinner so I made my Easy One Bowl Chocolate Cake.
If you haven’t tried it yet, it is really fast and easy to make, uses no eggs, no mixer, and it’s super moist and delicious. You only need one bowl and it’s probably less work than using a mix. I promise you if you try this cake, you will never buy a mix again. I made it and it cooled down just in time to frost after dinner. Whenever I have a piece of this cake I never feel weighed down and always feel like I could have seconds but I don’t. It keeps really well so we will have dessert for days. At the end if there’s only one slice left, I always suggest that we arm wrestle for it!
If you want to make the best and easiest one bowl chocolate cake click here for the recipe. – Jenny Jones
Looking for an easy chocolate cake from scratch? This is it. Oh… and looking for a healthier chocolate cake recipe? This is it too. It’s not a fancy cake but it’s really moist and rich tasting even thought it’s made without eggs or butter. I make it with extra-light olive oil but my frosting does have two tablespoons of butter. If you use my frosting, that means each slice would have 3/4 teaspoon of butter. I can manage that. But you can also skip the frosting, make it a vegan chocolate cake, and just dust it with some powdered sugar.
For baking with chocolate I always use Dutch-processed cocoa for a beautiful dark color and it’s also less bitter than the regular one. It can be hard to find but World Market carries my brand (Droste), which I used in this recipe. This is the perfect cake to make last minute since there is no butter to soften and no eggs to warm up to room temperature. I often put it together before dinner and by the time we eat, the cake is cooled and then I whip up some frosting and… we have dessert.
This easy chocolate cake from scratch is perfect for Sunday family dinner… everyone does have a Sunday family dinner, don’t they? For the frosted version, click here for the recipe. For my chocolate cake with no butter recipe, click here. – Jenny Jones
If you haven’t tried my chicken pot pie you’re missing something really good… and really easy. I haven’t had it for a while and when I made it today, I had forgotten how quick and easy it is and how absolutely delicious it is too! I use white meat chicken breast, carrots, celery and peas so it has lean protein, some vegetables, and I top it with my easy oil crust (made with extra-light olive oil) and wow – it was awesome! Here’s the recipe. I also made a salad (I make one just about every day) – this one had baby lettuce, cabbage, green onion, garbanzo beans, and a cherry vinegar dressing. And for dessert, I made chocolate cake.
But this is not just any chocolate cake. It’s the easiest and one of the healthiest cakes ever. It’s an easy one-bowl cake made without eggs or butter so only the frosting has butter and that’s only two tablespoons. But if someone wants to avoid butter completely, you could skip the frosting and just dust it with some powdered sugar. I don’t know why I haven’t posted the recipe. I think it’s because I just frost it in the pan and it’s not very fancy looking. But it’s so good, I will be posting the recipe. I make it all the time here at home.
We were just negotiating over the size of the servings. In order to avoid any hurt feeling, I try not to make my slice any bigger than his. It’s just easier that way. So that’s what I cooked today. …just sharing… – Jenny Jones
This is the ONLY chocolate cake I make. I took a new picture of my sweet potato chocolate cake which was in my cookbook and is now here on my recipes page. This was one of the most popular recipes in the book and this new photo better shows off the moistness and deliciousness of this fabulous dessert.
You should try serving this cake and then ask if anyone can guess what’s in it. It’s such a rich-tasting cake they might think it has lots of butter but the cake is made without butter and with less sugar than most cakes because the sweet potato is naturally sweet. And you can make it with extra light olive oil! The frosting uses only two tablespoons of butter.
It’s pretty easy to make, too. I just chop and boil the sweet potato and either mash it with a fork or put it through a ricer. (it’s easier to clean the fork!) Then I spread the sweet potato out on a dinner plate to cool while I prep the other ingredients. It’s a one-layer cake to it’s easy to frost since you’re just frosting the top and sides. I refuse to give up my desserts so I make them as healthy as I can. This is a healthier chocolate cake and it’s an easy recipe. Good news for me: I had to make the cake to take the picture and there are still 4 slices left!
If you want a moist, delicious, guilt-free dessert, try my amazing sweet potato chocolate cake. Click here for the recipe. – Jenny Jones
Why is this cake so unique? It’s a sweet potato chocolate cake! Yes, it’s made with sweet potatoes. Not only does it have health benefits, it’s also a heavenly, fastastically, stupendously delicious moist chocolate cake! It has almost no butter so I love that it has very little saturated fat. This recipe was in my first cookbook and was the second most popular recipe in the book (my meatloaf was first).
Cooked sweet potato is the highest vegetable source of betacarotene, which boosts your immune system and even gives you glowing skin. If you’re looking for a healthy chocolate cake I promise you… everyone will love this moist & delicious sweet potato chocolate cake! Click here for the recipe. – Jenny Jones