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Saturday, December 06, 2025
Oh Fudge!
One persistent thought filled my mind yesterday. I needed a chocolate fix. Well, alright, one doesn’t need chocolate, in fact, one doesn’t need many things in life. One needs food for sustenance and shelter for protection maybe, but one doesn’t need chocolate. Okay, so I wanted a chocolate fix… really wanted. The thought wouldn’t go away. So, a quick dig around my collection of un-tried recipes later… voila! This was the result… an incredibly chocolatey, fudgey cake, and best of all… pretty healthy too. Now, does it get any better than this?
Yes, I am still on my continuing quest to find healthy and utterly indulgent food. I’m all for indulgence. I love desserts, I love cakes and cookies… the richer the better. I want to indulge, not once a week or once every couple of weeks, no, I want to be able to indulge everyday as and how my desires strike. But I also enjoy being healthy and (hopefully) vibrant…
Okay, okay, enough of the rambling already. The cake, the cake…
Fudgy Chocolate Cake
1 cup Flour
1/3 cup Cocoa [I prefer European-style Dutch Processed Cocoa for a smoother taste]
1 ½ tsps Baking Powder
1 tsp Baking Soda
¼ tsp Salt
1 ¼ cups Packed Brown Sugar
2 Eggs
3 tbsps Oil
1 tsp Vanilla
1 cup Lite Sour Cream
½ cup Mini Chocolate Chips
Sieve the dry ingredients together. Place brown sugar, eggs and oil into a bowl and beat together with electric mixer on medium speed. Add vanilla and sour cream, and beat on low speed until well blended. Add the flour mixture, using low speed to combine, then beating on medium. Fold in chocolate chips. Pour into a greased 8” square pan. Bake at 175C / 350F for 40-45 minutes. The key is not to overbake the cake. Mine was done in 35 minutes. Cool in pan for about 15 minutes before cutting.
[note: I only had ½ cup of sour cream, so I had to improvise for the remaining ½ cup. I used equal portions of natural low fat yogurt and lite cream cheese, and it seemed to work just fine].
It was quick, it was easy, and… it was good!
Happy chocolate caking!
Copyright © 2003 Renee Kho. All rights reserved.
Please contact me for permission to copy, distribute or display any of the images and text contained in this article.
03:02 AM in Home Baker: Lighten Up! Cakes | Permalink
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Comments
Hi Renee,
you Fudgy Chocolate cake certainly look very yummy and i would like to try the recipe out but can you let me know the size of the eggs you are using in the recipe ? and what is Lite Sour Cream ?is that the normal sour cream ?can i subsitute the chocolate chips with chopped dark chocolate ?
Cheers:Anita
Posted by: Anita | April 14, 2025 07:11 PM
hi Anita,
this cake is quite scrummy indeed... have had several people make it and come back to say they really liked it.
umm... we don't really have different sizes for eggs in S'pore... but I would say they would be equivalent to mediums in Europe / US.
"lite" or "light" sour cream is low fat or reduced fat sour cream... but regular/normal sour cream would be fine too. (this recipe was supposed to be a "lightened" version, and so I used "light" sour cream, but regular works fine).
and oh yes, chopped dark chocolate sounds divine. although you may wish to adjust the sugar amount a little to balance out the "bitterness" of the dark chocolate... unless you prefer a less sweet cake. alternatively, maybe use a 40% dark chocolate instead of a 70% perhaps?
if you do try out the recipe, do let me know how it goes : )
good luck!
Posted by: Renee | April 15, 2025 01:25 AM
hi Renee,
will try the recipe out when i have free times....
and also thank's for the info's about the eggs,sour cream and dark chocolate.I don't really like the cake taste too sweet,so i will adjust the sugar amount in the recipe...thank again and have a nice day further...
Cheers:Anita
Posted by: Anita | April 15, 2025 03:55 PM
