Healthy Chocolate Cake – Why Are We Doing This?

Why are so many people sneaking vegetables into their desserts? Like can’t we just enjoy chocolate cake? Not wanting to be left behind I sneaked sauerkraut into a really solid chocolate cake recipe. But here’s the thing – if we are going to make it healthier let’s go ALL OUT. I remade the recipe and lowered the calories, upped the protein, lowered the fat and made a really great dessert (especially if you are trying to lose weight.) I think the original recipe is a decent chocolate cake, so let’s leave it at that, but is the vegetables in desserts really a thing we have to contend with?
Original Sauerkraut Chocolate cake recipe
• 240g AP FLOUR (2 cups)
• 30g cornstarch (4 tbsp)
• 3 eggs
• 168g soft butter (1.5 sticks)
• 300g white sugar (1.5 cups)
• 48g Dutch cocoa powder (1/2 cup)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 240ml warm water (1 cup)
• 100g chopped sauerkraut (2/3 cup)
FROSTING
• 230ml evaporated milk
• 12g Dutch cocoa powder
• 1 tsp vanilla extract

**Update “Healthy” Low Cal/High Protein Chocolate Cake
104g all-purpose flour
16g cornstarch
1 tsp (4.6g) baking powder
1/2 tsp (3g) salt
1 tsp (4.8g) baking soda
48g (1/2 cup) unsweetened cocoa powder
60g (1/2 cup) whey protein powder
84g (6 tbsp) butter, softened
250g white sugar (or 150g and 100-150g erythritol)
3 large eggs (150g total)
60g (1/4 cup) Greek yogurt
1 tsp (4.2g) vanilla extract
240ml (1 cup) warm water
100g drained and finely chopped sauerkraut
**Frosting
240g (1 cup) Greek yogurt
60g (5 tbsp) cocoa powder
30g whey protein powder
1-2 tsp maple syrup for sweetness
1-2 tablespoons of milk to thin it out

Simple Ganache is 1 part heavy creamed warmed up in the microwave or in a pot and then poured over one part dark chocolate. So 1/2 cup of warm heavy cream to 1/2 cup of chocolate. Mix until fully melted.

Directions for both cakes:
Preheat oven to 350°F (175°C). Grease and line a 9×13″ pan with parchment.
Mix dry ingredients: Flour, cornstarch, baking powder, salt, baking soda, cocoa, protein powder. Whisk to combine.
Cream butter & sweeteners (sugar + erythritol) until light and fluffy (~4-6 min).
Add eggs one at a time, then stir in yogurt and vanilla.
Alternate adding dry mix and water to the wet ingredients. Don’t over mix.
Fold in chopped sauerkraut.
Pour into pan, bake for 25–30 min, or until a toothpick comes out with a few moist crumbs. Cool completely.
Make frosting by whisking yogurt, cocoa, whey, and maple syrup until smooth.

A note about nutritional information: If I’m being completely honest I tried figuring this out a couple of ways and it aways seemed to vary depending on the source/website I was looking out. But when I use Macrofactor’s recipe builder I get
Original Chocolate Sauerkraut 100g: 301 kcal, 5.1g protein, 14.8g fat, 37.7 carbs.
High Protein Chocolate Sauerkraut cake 100g: 229 kcal, 11.5g protein, 8.8g fat, 37.9g carbs
(which I know goes against what I originally stated in the video when I first calculated it.) For me calories, protein and fat are more significant, so take this as you wish. Thank you for watching!