Chocolate Applesauce Cake

Chocolate and chocolate chips in every heavenly bite! And, thanks to the addition of applesauce, this cake is incredibly moist, sweet and (you might want to sit down for this) lighter in calories and fat. Truth is, once you sink your teeth into this chocolatey delight, you won't be thinking about calories and fat. You'll be thinking about the next slice.

You might be asking, 'How is this cake healthier than a regular chocolate cake?" Let me count the ways... First, by adding applesauce, I was able to reduce the amount of butter significantly - slashed in half when compared to some recipes. I also added nonfat Greek yogurt, which replaced some of the butter. And, even though I used unsweetened applesauce, I was able to cut back on the granulated sugar too. Clearly this isn't diet food, but when it comes to cake, this is an option you can enjoy any time.

There was NO CHANCE I was going to frost this cake. First, there's no need - the cake is sublime on its own. And, I wanted it to be more of a healthy snacking cake, not a decadent dessert. The mini chocolate chips add just enough sweetness (and you need just 2 tablespoons). Plus, they look great sprinkled over the top.

I cut the cake into 24 pieces, but you can actually cut this however you want. Squares, rectangles, wedges. Whatever floats your boat.

Chocolate Applesauce Cake

Cooking spray
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups unsweetened applesauce
1/2 cup Greek yogurt, regular or nonfat
2 tablespoons mini semisweet chocolate chips

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Whisk to combine thoroughly. Set aside.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Beat in half of the flour mixture. Beat in the applesauce and yogurt. Beat in the remaining flour mixture. Mix until blended.
Pour the mixture into the prepared pan and smooth the surface. Sprinkle the chocolate chips over top.
Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake, in the pan, before cutting into squares (or any shape you want).

Serve 10-12