Monday, November 22, 2010

Dark Chocolate "Picnic Cake"

I made this cake yesterday on a whim. It was a Hershey's recipe, that I converted. My best friend approved of it, (not knowing it was healthier) :) and if you knew her and her sweet tooth, you'd know that that says a lot! We thought it was delicious. I think it would taste great using extra extracts in the cake and/or the frosting too, such as mint or maybe some peanut butter frosting. :) Here's the recipe for a "healthier" chocolate cake:

1 cup dark chocolate chips
1/2 stick organic butter
1 1/3 cups boiling water
2 1/3 cups whole wheat flour
3/4 cup raw honey
1/2 cup organic sour cream
2 free range eggs
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon organic vanilla extract

Heat oven to 350 degrees. Prepare baking pan (with grapeseed oil spray)- I used a bundt pan for fun! Combine chocolate chips, butter and water in your mixing bowl; stir with a spoon until chocolate is melted and mixture is blended. Gradually add flour, honey, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan. Bake for 30-40 minutes (depending on your pan), until a toothpick comes out clean. Cool and frost.

Dark Chocolate Frosting

1/2 stick organic butter
1 cup dark chocolate chips
1 1/2 cups powdered xylitol or powdered organic cane sugar
1/4 cup raw milk
1/2 teaspoon organic vanilla extract

Place butter and chocolate chips in a pan and heat to medium low heat until melted, stirring almost constantly. Place remaining ingredients in a glass mixing bowl. Pour chocolate mixture into bowl and beat until smooth. Refrigerate 15-20 minutes if needed before frosting cooled cake.

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