Weight watchers Chocolate cake

Ingredients:

• 1 cup self-rising flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar substitute (like erythritol or monk fruit sweetener)
• 1/2 cup unsweetened applesauce
• 1/2 cup plain non-fat Greek yogurt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it lightly or lining it with parchment paper.
2. In a mixing bowl, whisk together the self-rising flour, cocoa powder, baking powder, baking soda, and sugar substitute.
3. In another bowl, mix together the applesauce, Greek yogurt, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
5. Slowly pour in the hot water and mix until fully incorporated. The batter will be thin.
6. Pour the batter into the prepared cake pan.
7. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serving and Variations:

• For added indulgence, top the cooled cake with a light dusting of powdered sugar substitute.
• Try incorporating a hint of coffee or espresso powder into the batter for a deeper chocolate flavor without adding points.
• To maintain the Weight Watchers points, consider portioning the cake into appropriate servings.

Storage:

• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• If freezing, wrap slices in parchment paper and store in a sealed freezer bag for up to 1 month.

Personal Notes:

• Experiment with different sugar substitutes or combinations to find the sweetness level you prefer.
• Document any adjustments made to the recipe for future reference, such as oven temperature or baking time variations.