Don’t Forget to Leave Room for Chocolate Cake
from: Healthy Starts Here!
Serves – 30
1 Serving = one 2×2-inch (5×5 cm) square
If this cake had of been around when Marie Antoinette shrieked her famous cry, “Let Them Eat Cake!” chances are the French Revolution would have been rewritten, depriving future musical theatre lovers of the Les Miserable experience.
1 cup (250 mL) whole-wheat flour
2/3 cup (150 mL) all purpose flour
1½ cups (375 mL) granulated sugar
2/3 cups (150 mL) natural cocoa powder, make sure its natural for the heart health benefits click here to find out why
1½ tsp. (7 mL) baking soda
¼ cup (60 mL) canola oil
1 cup (250 mL) chocolate soy milk or low fat chocolate milk
2 tsp. (10 mL) lemon juice
1 omega-3 egg
one – 4.5 oz. (128 mL) jar baby food strained prunes, found in the baby food aisle
1 Tbsp. (15 mL) pure vanilla extract
2 Tbsp. (30 mL) non-hydrogenated margarine
1 oz. (25 g) unsweetened chocolate
6 Tbsp. (90 mL) chocolate soy milk or low fat chocolate milk
2 ½ cups (650 mL) icing sugar
1/3 cup (75 mL) natural cocoa powder
1.Preheat the oven to 350F (180 C). Lightly spray a 9x13inch (23×33 cm) metal cake pan with canola oil, or line with parchment paper.
2.In a large bowl mix together the whole-wheat flour, all-purpose flour, white sugar, cocoa powder, and the baking soda.
3.Add the chocolate soy milk or low fat chocolate milk, lemon juice, oil, egg, strained baby food prunes and the pure vanilla.
4.Using a hand mixer blend or wire whisk beat the ingredients together for 1 minute, scraping the bowl often.
5.Turn the speed up to medium or whisk like your life depended on it and mix for 2 minutes.
6.Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
7.Cool on a wire rack for 10 minutes then remove from the pans and continue cooling.
8.Prepare icing. Put the margarine, unsweetened chocolate and chocolate soy beverage in a microwave able dish. Heat on medium-low for 1 minute. Stir. Repeat till almost melted. Stir till totally melted. The key is to under do it. Scorched chocolate is ruined chocolate. And in some countries it’s considered a sin. Or melt in a metal bowl over a pan of boiling water on the stove making sure not to let any water get into the chocolate.
9.Pour the melted chocolate into a medium bowl, don’t lick this – it’s unsweetened. Add the icing sugar and the cocoa powder and beat till smooth. If it is too thick add a little bit of chocolate soy milk until you reach the desired thickness. Lick beaters if desired.
10. Ice cooled cake. Lick bowl. The cake can now be eaten immediately or the next day;remember that tomorrow it will taste better. Your choice.
9×13 inch (23×33 cm) cake with icing, serves 30: its a wee piece, but it is chocolate cake! 🙂
1 Serving = one 2×2-inch (5×5 cm) square contains:
150 Calories, 4 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 75 mg Sodium, 29 g Carbs, 1 g Fibre, 2 g Protein.
Make cupcakes for Easter. The recipe will make 24 cupcakes. Line 2 muffin tins with paper liners and divide batter equally between the 24 cupcakes. Bake for 20 to 25 minutes or until a toothpick comes out clean. Remove from tin and let cool on a wire rack. Ice when completely cooled. Decorate as desired or just sprinkle with some icing sugar.