"Dish Do-Over" Chocolate Cake

If you know me, you probably know that I am a huge fan of Steven & Chris. Not only is it one of my favourite shows, but it also happens to be on from 5:00-6:00am while I am eating breakfast and getting ready for work. This cake comes from the episode with Chef Jo Lusted, and it is featured in her cookbook Dish Do-Over.

I made a couple changes to her recipe (just based on what ingredients I had on hand), so here's my version. The cake batter recipe is for a double layer cake, but I don't own two matching cake pans (and actually, my springform is warped and I need a new one), so I ended up using a glass pie dish instead, and baked 9 cupcakes with the remaining batter. The nutrition information I've included is based on the single layer cake divided into 8 slices. If you just want to make a single layer cake (without the additional cupcakes), just divide the recipe in half. I also baked this cake at a slightly lower temperature, since my oven tends to bake very quickly (mine took 23 minutes).

My little kitchen helper, Anna, added our favourite Chocolate Avocado Mousse (which is now referred to as "avocousse," since I said it wrong last week haha) as the icing on this cake:

Makes 1 cake plus 9 cupcakes


2 1/3 cup whole wheat flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cup unsweetened applesauce
1 cup Greek yogurt
1/3 cup pure maple syrup
1/3 cup brown sugar
1/3 cup canola oil (or coconut oil)
2 tsp pure vanilla extract
1 1/2 cup egg whites
Canola spray, for greasing


Preheat oven to 350 degrees F. Grease a 9 inch round cake pan with canola spray (and line muffin tins with 9 liners, if making full batch of batter).

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a medium bowl, combine applesauce, yogurt, maple syrup, sugar, oil and vanilla extract and whisk until smooth.

Mix wet ingredients into dry, until combined.

In a third bowl, beat egg whites until soft peaks form, and fold into batter.  Do not over mix.

Pour into cake pan (and muffin liners) and bake for 20-25 minutes (18 minutes for cupcakes).  Allow to cool before icing.

Nutrition (per 1 slice of cake without icing)

Calories 180
Fat 5.8g
Carbohydrates 27.3g
Fibre 2.5g
Sugars 9.7g
Protein 6.8g

Per 1 slice (or 1 cupcake) with Chocolate Avocado Mousse Icing

Calories 228
Fat 9.2g
Carbohydrates 32.2g
Fibre 3.9g
Sugars 12.4g
Protein 7.2g
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