Whole Wheat Cake with Chocolate and Coffee

Ingredients

• 1 ¾ cups whole wheat flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom (Optional)
• ½ teaspoon salt
• ½ cup brewed black coffee, at room temperature
• 3 tablespoons instant espresso powder
• 1 cup plain whole-milk Greek yogurt
• ¾ cup unsweetened applesauce
• ¾ cup pure maple syrup
• 2 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 cup dark chocolate chips
• ¾ cup chopped walnuts (Optional)
• 1 tablespoon powdered sugar, or to taste (Optional)

Step 1

Gently heat your oven to 350°F (175°C) and grease a 9-inch springform pan so the cake doesn’t stick. In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt.

Step 2

In a larger bowl, mix the brewed coffee with the espresso powder. Then add the Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract, whisking everything until the batter is smooth and lump-free. Add half of the dry ingredients to the wet mixture and stir just until combined, then add the remaining dry ingredients and mix gently. Fold in the chocolate chips and walnuts.

Step 3

Pour the batter into your prepared pan and set it on a baking sheet, then pop it into the oven. Bake for about 50 to 60 minutes, or until a toothpick stuck in the center comes out with a few moist crumbs clinging to it. Let the cake cool on a wire rack for about 30 minutes.

Step 4

Once it’s cool enough to handle, run a knife around the edges to loosen the cake, then remove the sides of the pan. Let it cool completely for another 15 to 30 minutes before dusting with powdered sugar and serving.