Feel Good Chocolate Cake

I am leaving this rainy country for sunnier climate, I am off to Spain tomorrow. One week of Sunshine and beach… hopefully. Beach and sunshine also means bikini and my body hasn’t been so forgiving to the scones, cookies and cakes I have been filling it with. Before I go I would like to share this feel good chocolate cake. I spent a while coming up for a name for this cake, I didn’t want the word healthy in the title as that suggests some tasteless, dry chocolate cake, which this is not. It is decadent and fudgy cake almost like a brownie. The wholemeal flour adds a nutty flavour and the honey creates a light sticky sweetness. It is not a low fat, weightloss cake but more of a whole food cake you eat to feel good. Its decadent but you feel happy after eating it plus their is no sugar or white flour. Enjoy and adios por ahora!!

Feel Good Chocolate Cake

I created a new way for adding chocolate to the chocolate cake. I finely ground the chocolate in a food processor until it resembled powder almost like cocoa powder. It adds to the fudgyness of the cake. I also use wholemeal flour but feel free to subsitute it with all purpose flour,

45og of wholemeal flour

1 tablespoon of baking powder

3/4 tsp of salt

1/2 cup of oil

2 eggs

1 cup of honey

1 cup of yogurt/buttermilk

200g of chocolate powder (see above) or cocoa powder

Preheat oven to 170C degrees with a rack in the middle. Butter and flour an 20×20 square cake pan (I used a le crueset square stone dish 23cmx23).

Put the flour, salt and baking powder in a bowl. Mix the egg, honey and oil in a jug. Add the yogurt and mix. Then pour the wet ingredients into the flour. Then add the chocolate powder and mix well. Pour the batter into the prepared dish and place in the oven for 40-50 minutes. The cake will be fudgy and slightly sticky so the skewer test wont work .Leave to cool and make the chocolate cream to frost.

Chocolate Cream

1 cup of cream

150g of dark chocolate

80g of icing sugar (omit if not using very dark chocolate)

Melt the chocolate. Whip the cream to stiff peaks (but be careful you want it thick and creamy but you don’t want butter) Pour the chocolate over the cream and stir it in until all the chocolate is incorporated. Then fold in the sugar.Top the cooled cake with the chocolate frosting and spread evenly over top. Use a n offset spatula to create little swirls on the top.

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