Add the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and monk fruit or sugar to a bowl. Then, thoroughly mix the ingredients.

In a large bowl, combine the unsweetened applesauce, 0-fat Greek yogurt, vanilla extract, and eggs. Make sure the ingredients are thoroughly combined, especially the 0-fat Greek yogurt. You don’t want any lumps of yogurt in the batter.

Add the dry ingredients to the large bowl with the wet ingredients and combine the batter. Once thoroughly combined, fold in the mini chocolate chips.

Once the cake is done, remove it from the oven and make the delicious chocolate frosting. To make the frosting, fill a saucepan with 1-2 inches of water and bring it to a boil. Also, chop the chocolate bar so it melts quickly and evenly.

Once boiling, place a heat-resistant bowl on top of the saucepan and reduce the water to a simmer. Pour the chopped chocolate into the bowl and mix it the entire time so that it doesn’t burn. Also, make sure not to get any water in the chocolate so it doesn’t seize. Remove the bowl from the stove when there are a few small chunks of chocolate left and finish stirring the chocolate in the bowl on a towel. This will assure the chocolate won’t overcook or burn.

Add the 1/4 cup of 0-fat Greek yogurt to the bowl with the melted chocolate and thoroughly combine. Next, immediately frost your cake. This chocolate sheet cake is amazing as is, but if you would like to add toppings, add them after you have frosted the cake while it cools so they stick. Cut the cake into 21 pieces and enjoy! This was 3 even horizontal slices and then 7 vertical slices to get 21 pieces.