The Pioneer Woman Tasty Kitchen
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Whole Wheat Double Chocolate Layer Loaf Cake

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Level: Easy

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Description

A whole wheat sheet cake turns party worthy thanks to a fudgy frosting, raspberries and pistachios.

Ingredients

  • FOR THE CAKE:
  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Brown Sugar
  • ⅓ cups Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Sea Salt
  • 2 Tablespoons Butter, Melted
  • ½ cups Nonfat Greek Vanilla Yogurt
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • ½ cups Hot Tap Water
  • FOR THE FUDGY FROSTING
  • 2 Tablespoons Butter, Softened
  • ½ cups Whipped Nonfat Cream Cheese
  • ½ cups Nonfat Greek Vanilla Yogurt
  • ½ cups Powdered Sugar
  • 2 Tablespoons Cocoa Powder
  • 1 Tablespoon Milk
  • ½ cups Chocolate Chips, I Used Dark Chocolate
  • ½ cups Raspberries
  • ½ cups Shelled Pistachios
  • Chocolate Syrup, Enough To Drizzle Over The Cake As Desired (optional)

Preparation

Preheat oven to 350 F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.

In a large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda and salt. Add butter, yogurt, eggs and vanilla. Beat gently until dry ingredients are moistened and mixture resembles a thick paste. Now stir in the hot water, scraping sides of the bowl as necessary, just until batter is blended and smooth.

With a spatula scrape batter from the bowl into the prepared pan and spread it to make a thin even layer.

Bake 14 to 16 minutes or until a wooden pick inserted into the center comes out clean. Cool cake in the pan set on a wire rack for 10 minutes. Invert the cake out of the pan onto your work surface. Remove paper liner then carefully turn cake right side up. Cool completely.

While cake cools make the Fudgy Frosting. In the bowl of a stand mixer blend butter, cream cheese, and 1/2 cup yogurt. Add in powdered sugar and cocoa powder. Blend well then mix in the milk. Use more or less milk for desired consistency. Also, taste and adjust sugar and cocoa to your liking.

Cut the cake into three equal-sized rectangles. Put the first rectangle onto your serving platter. Thickly spread frosting the first piece of cake, top with half of the chocolate chips. Top that with a second piece of cake, and spread it with frosting. Sprinkle the remaining chocolate chips over that. Then top it with the last piece of cake. Frost top and sides of the cake. Sprinkle with pistachios and raspberries. Give the cake one last little drizzle of chocolate sauce if desired.

Enjoy.

Recipe inspired by Better Homes & Garden’s February 2011 issue.

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