Low Sodium Bolo de Chocolate

Indulge guilt-free with this decadent Low Sodium Bolo de Chocolate, a lighter twist on the classic Brazilian chocolate cake! Perfect for those watching their sodium intake, this rich and moist dessert relies on natural flavors from unsalted butter, unsweetened cocoa, and a touch of brewed coffee to elevate its chocolatey decadence. The secret to its tender crumb lies in the clever use of a homemade buttermilk substitute made from low-fat milk and apple cider vinegar. Quick to prepare and delightfully easy to bake, this low sodium chocolate cake is perfect for any occasion. Serve it as is for an understated treat or dress it up with a dusting of powdered sugar or whipped cream for added elegance. Whether it’s a family gathering or a solo indulgence, this healthier chocolate cake strikes the perfect balance between flavor and nutrition!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups unsweetened cocoa powder
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 2 whole large eggs
• 1 cup low-fat milk
• 1 tablespoon apple cider vinegar
• 0.5 cup brewed coffee, cooled
• 0.5 cup dark chocolate chips (optional for lower sodium)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with a little unsalted butter or line it with parchment paper.

Step 2

In a large bowl, sift together the all-purpose flour and cocoa powder to remove any lumps. Add the sugar and baking powder, mixing them thoroughly.

Step 3

In a separate bowl, cream the softened unsalted butter with the vanilla extract until light and fluffy.

Step 4

Add the eggs, one at a time, to the butter mixture, beating well after each addition until fully incorporated.

Step 5

Mix the low-fat milk with the apple cider vinegar in a small bowl and let it sit for 5 minutes to create a buttermilk substitute.

Step 6

Gradually add the flour mixture to the creamed butter mixture, alternating with the milk-vinegar mixture, starting and ending with the flour mixture. Mix well after each addition.

Step 7

Stir in the cooled brewed coffee until the batter is smooth and all ingredients are well combined.

Step 8

If desired, gently fold in the dark chocolate chips into the batter for added texture and flavor.

Step 9

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 10

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 12

Serve the bolo de chocolate plain, or for an extra treat, pair it with a dollop of whipped cream or a sprinkle of powdered sugar.

Nutrition Facts

Serving size	(1394.0g)

Amount per serving	% Daily Value*
Calories	3938.7

Total Fat 173.8g	0%
Saturated Fat 101.3g	0%
Polyunsaturated Fat g
Cholesterol 649.5mg	0%
Sodium 1630.5mg	0%
Total Carbohydrate 632.7g	0%
Dietary Fiber 77.2g	0%
Total Sugars 364.2g
Protein 83.5g	0%

Vitamin D 180.8IU	0%
Calcium 704.0mg	0%
Iron 47.0mg	0%
Potassium 3557.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 7.5%

Carbs: 57.1%