The Theory of Raspberry Chocolate Cake. First Time Mom
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This blog post was created in partnership with Stonyfield Organic. All opinions are my own and I received product to aid in my review.

The Oscars, my favorite award show was on Sunday night, so when Stonyfield Organic asked me if I would be willing to host a little viewing party I jumped at the chance. The Oscars have always been a fun tradition in my household. When we lived in Germany, my mom would wake my sister and me up in the middle of the night so we could watch it live. We’d always sleep through the awards in the middle and then she’d nudge us awake to see the Best Actor, Actress, and Picture awards.

For our party Stonyfield sent me a crate of Petite Crème and fun Oscar Bingo cards. I immediately knew that whatever I ended up making with the Petite Crème it had to have chocolate in it! It’s so easy to substitute Greek yogurt into a recipe, look for the oil ingredient or any kind of moisture inducing ingredient and that’s where you’ll use Greek yogurt instead. I played around with a few recipes and then settled on a slimmer chocolate cake recipe that I’m calling The Theory of Raspberry Chocolate Cake. Ha! Get it…like Best Picture nominee The Theory of Everything? I adapted this recipe from the recipe I found on Chez Cateylou.

The Theory of Raspberry Chocolate Cake

Mix dry ingredients in a bowl and wet ingredients in the other bowl.

Gently fold the chocolate chips and frozen raspberries in.

After spreading the batter into the pie dish bake at 350 degrees F for just under 25 minutes or until toothpick comes out clean when placed in the middle of the cake. Cool before cutting and voilà!!

We had a blast and the big winner of the night was definitely Petite Crème! My friend, Christine, said, “I may just have to go and buy this as a treat for myself!”

That’s the great thing about Petite Crème; it’s good for you but you feel like it’s this rich, smooth tasty treat that you shouldn’t be having. So sneaky!!

Have you tried Petite Crème? Do you cook with Greek yogurt?
The Theory of Raspberry Chocolate Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A simple, slim eating chocolate cake that features Stonyfield Organic Petite Crème yogurt and frozen raspberries. It's decadent, rich, moist and smooth; similar to a brownie but not as dense.
Ingredients
  • ½ Cup Flour (if you are using an alternative flour please adjust to recommendations)
  • ½ Cup Pure Sugar Cane
  • ⅓ Cup Light Brown Sugar
  • ¼ tsp Fine Sea Salt
  • ¼ tsp Baking Soda
  • ½ Cup Unsweetened Cocoa
  • 1 serving Petite Crème Yogurt (Plain or Strawberry)
  • 1 Egg
  • 2 Tbsp Unsweetened Almond Milk (can use cow's milk if desired)
  • 1 tsp vanilla
  • ¼ Cup Semi-Sweet Chocolate Chips
  • ½ Cup Frozen Raspberries (or another frozen fruit)
Instructions
  1. Preheat oven to 350 degrees and lightly grease pie dish. Set aside.
  2. Mix dry ingredients together in one bowl.
  3. Whisk wet ingredients together in separate bowl.
  4. Add the wet ingredients to the dry ingredients' bowl. Then stir together. The batter will be thick but be sure to mix thoroughly ensuring the dry ingredients are mixed well.
  5. Add chocolate chips and frozen raspberries. Gently fold into the batter.
  6. Place batter into greased pie dish and spread out evenly.
  7. Place pie dish on middle baking rack in preheated oven.
  8. Bake for 22 - 25 minutes or until toothpick comes out clean when inserted in the middle of the dish.
Notes
Adapted from chezcateylou.com

 

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Bert Anderson is a blogger and social media manager mom of three living outside of the Twin Cities in Minnesota. She’s the author behind the blog First Time Mom, where she honestly chronicles the peaks and valleys of parenting. Even though she has more than one child, Bert maintains that whether you have one child or 19, there’s a first time for everything. She’s a lover of coffee, conversations, pop culture, healthy living and fitness.

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