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Better-For-You Dark Chocolate Cake

Compliments of Andrea, Bakery Merchandising Manager

Serves: 16
Prep Time: 30 min.
Cooking Time: 40 min.


  For Cake
2 cups cake flour
1/2 cup dutched cocoa powder or Hershey's® Special Dark Cocoa
1/2 cup brown sugar
1/2 cup granulated sugar
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 cup cold coffee or water
1 cup Light Miracle Whip®
1 tsp. vanilla extract
  Cooking spray
  For Glaze
1 cup powdered sugar
2 Tbsp. dutched cocoa powder or Hershey's Special Dark Cocoa
1/8 tsp. salt
1/8 tsp. cinnamon
3 Tbsp. skim milk
1/4 tsp. vanilla extract


Preheat oven to 350°F. Sift dry cake ingredients into a large mixing bowl; stir to combine. In a small bowl, combine coffee, mayonnaise and vanilla. Add liquid ingredients to dry; stir to combine. Grease an 8-inch Bundt cake pan with cooking spray. Pour cake batter into the prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10-15 minutes.

While cake is cooling, prepare glaze. Sift dry glaze ingredients in a small bowl. Add milk and vanilla; stir until smooth. Once cake pan is cool enough to handle, flip upside down onto a large plate. Gently lift pan to reveal cake. Decoratively drizzle the cake with the glaze. Allow to cool completely before serving.

Nutritional Information (Per serving)*: Calories 260, Fat 2g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 320mg, Total Carbohydrate 50g, Fiber 4g, Sugars 24g, Protein 6g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 40%

*Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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