Delicious & Healthy Chocolate Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Healthier Recipes
Servings
12
Prep Time
10 minutes
Cook Time
25 minutes
Calories
180
Looking for a chocolate cake that tastes rich and moist but uses good ingredients?
This recipe makes a simple, tasty treat with less sugar, added Greek yoghurt for softness, and bits of Whitakers dark chocolate for extra flavour. 🍫🥮
It suits home bakers who want something easy to make without feeling heavy.
Bake it for family gatherings, afternoon tea, or just a quick snack.
The cake stays fresh and can be stored in the fridge or freezer.
Try this version at home and enjoy a bit of chocolate goodness in every slice. 😊
Ingredients
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1 cup (120g) plain flour
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½ cup (50g) cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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Pinch of salt
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2 large eggs
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½ cup (120g) Greek yoghurt
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¼ cup (60ml) olive oil or melted coconut oil
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¼ cup (60ml) honey or maple syrup
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⅓ cup (80ml) milk (dairy or plant-based)
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1 tsp vanilla extract
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½ cup (75g) chopped Whitakers dark chocolate
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Extra chopped Whitakers chocolate
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A light dusting of cocoa powder
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Fresh berries
Optional toppings:
Directions
Prepare the tin:
Preheat oven to 170°C (340°F).
Line and grease an 8-inch (20cm) round cake tin.
Combine dry ingredients:
In a bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
Mix wet ingredients:
In a separate large bowl, whisk the eggs, Greek yoghurt, olive oil/coconut oil, honey/maple syrup, milk, and vanilla until smooth.
Bring it all together:
Add the dry mixture into the wet ingredients and gently fold until just combined.
Add the chocolate:
Fold in the chopped Whitakers chocolate, keeping a few pieces aside for sprinkling on top.
Bake:
Pour the batter into the prepared tin.
Sprinkle extra chocolate pieces over the surface.
Bake for 25–30 minutes, or until a skewer comes out with a few moist crumbs (not totally clean).
Cool:
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious slices of Healthy Chocolate Cake .
Calories per serving: 180 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Cake .
Moistness: For extra moisture, add 2 tbsp of mashed banana or applesauce to the batter.
Flavour: If you prefer a deeper chocolate flavour, add 1 tsp espresso powder (it enhances cocoa).
Sweetness: The sweetness is intentionally light; increase honey/maple syrup slightly for a sweeter cake.
Dairy Free: Make it dairy-free by using coconut yoghurt and plant milk.
How to Store Your Homemade Healthy Chocolate Cake
Keep the cake at room temperature in an airtight container for 2-3 days.
Put it in the fridge for up to 5 days.
Freeze single slices for up to 2 months. Thaw them at room temperature. ❄️🍰
Nutritional Information for This Recipe
| Nutrient | Amount per Slice (1/10 of cake) | % Daily Value* |
|---|---|---|
| Calories | 204 kcal | - |
| Total Fat | 11g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | - |
| Cholesterol | 40mg | 13% |
| Sodium | 209mg | 9% |
| Total Carbohydrate | 23g | 8% |
| Dietary Fibre | 3g | 11% |
| Total Sugars | 10g | - |
| Protein | 5g | 10% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
A Brief History of Chocolate Cake in the UK
Chocolate reached England in the 1650s as a bitter drink from the Americas, first sold in houses like the one opened in London in 1657.
People mixed it with sugar and spices, but it stayed a liquid treat for the rich. 🍫
By the 1800s, new ways to process cocoa made it easier to use in baking.
A Dutch inventor created the cocoa press in 1828, which separated cocoa butter and powder. This helped bakers add chocolate to cakes.
In 1861, Isabella Beeton put a chocolate cake recipe in her Book of Household Management, a big step for home cooking in Britain.
Early versions used grated chocolate or cocoa in simple sponge mixes. 📖
Chocolate bars came along in 1847 from J.S. Fry & Sons in Bristol, and firms like Cadbury grew the market.
Cakes became more common in the late 1800s with better cocoa and baking powder.
During the 1900s, chocolate cakes turned into a staple for teas and parties, with recipes in books and magazines.
Boxed mixes arrived later, but home-baked ones remain popular today. 🎂
