Greek Yogurt Brownie Cake

Courtesy of The Nutritious Kitchen

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4. Ingredients: 
5. 2 cups all purpose flour
6. 1/4 cup ground flaxseed meal
7. 1 cup cocoa powder
8. 1/2 cup cup raw cane sugar
9. 2 tsp espresso powder (optional)
10. 2 tsp baking powder
11. 1/2 tsp sea salt
12. 1 Tbsp vanilla extract
13. 1/3 cup unsweetened apple sauce
14. 1/3 cup almond oil
15. 1/2 cup maple syrup
16. 1.5 cups vanilla almond milk
17. Optional add in: dark chocolate chips

Frosting

1. 1 cup vanilla Greek yogurt (Chobani)
2. 1 cup whipped light cream cheese (Green Mountain Farms)
3. 2 tsp vanilla bean paste
4. 2 tsp powdered sugar

Chocolate Ganache

1. 1/2 cup dark chocolate chips
2. 1/4 cup vanilla almond milk

Instructions

1. Preheat oven to 350, grease all sides of 2 8 inch round cake pans.
2. Mix together dry ingredients. In a separate bowl whisk wet ingredients until well combined. Pour wet into dry and stir until mixture comes together.Pour the cake mix evenly into two cake pans and bake for about 25 minutes.
3. While the brownie cakes are baking prepare your frosting. With an electric hand mixer, whisk together all the frosting ingredients until combined. Place the frosting in the fridge until cakes are ready to be frosted. This step is really important because it will make it less runny when frosting the brownies.
4. Once the brownies are done let cool for at least 15 minutes before carefully placing onto a cooling rack and let cool for another 15 minutes. To take out of the cake pans carefully knife out the sides and lift up out of the pan.
5. Once they're done cooling frost one of the cakes. Place the other cake on top and frost the top of that one and the sides of the cakes. You will most likely have leftover frosting which can be used to serve on the side!
6. To prepare the chocolate ganache bring the almond milk to a boil. Melt the dark chocolate chips in a microwave safe bowl for almost 1 minute. Pour heated almond milk into melted chips and stir until combined and chips are completely melted. Swirl the ganache into your cake before it hardens.

Notes

1. Instead of vanilla bean paste you can also use vanilla extract. Feel free to add in more powdered sugar to the frosting until you reach the sweetness of your preference!
2. The cake can be stored covered at room temperature for up to 4 days and up to a week covered in the fridge.