This is my version of a heart healthy yet moist and delicious dark chocolate cake.
SHOT 1: Thoroughly combine 1 3/4 cups flour, 1 cup cocoa (best flavour if use good quality organic cocoa) , 1/2 - 3/4 brown sugar, 2 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. sea salt & 1/4 cup of hemp seed..
2. Add the following to the dry mix...1 cup buttermilk ( i make my own using half and half cream with...
2 tbsp. vinegar to make 1 cup and let stand for approx. 15 minutes to thicken) .... 2 slightly beaten eggs.... 1 cup of strong black tea ,or coffee if you prefer... 1/2 cup of oil and ..2 tsp. vanilla. Beat on low speed for 2 minutes.
** ensure all ingredients are at room temperature.
I know most cakes use approx. 2 cups of sugar but trust me, you will never notice the difference as you will truly enjoy the deep dark chocolate flavours...but if you insist on more sweetness then by all means add more sugar !!
SHOT 2: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis.
Pour cake batter in a lightly greased 9" x 13" x 2" pan and bake in a 350 degree oven for 30-35 minutes or until an inserted toothpick comes out clean. *** do not overbake or your cake will be dry.
SHOT 3: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis.
In a small pot, combine 1/2 cup frozen organic raspberries, 1/2 cup frozen organic wild blueberries, 1 Tbsp. brown sugar and bring to a quick boil then simmer for about 15 minutes until the fruit is softened. Add 1/2 tsp. vanilla and take off stove to cool slightly.
Using the back of a large spoon mash the berries through a seive to release all the juices into a bowl.
Gives you about 1/2 cup of intensely flavoured berry coulis.
SHOT 4: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis
Prepare the chocolate glaze while the cake is still lukewarm:
-In a double boiler melt 6 squares of good quality dark chocolate
(I use chocolate with 70% cacao content) with 3 Tbsp. butter.
Add 1 Tbsp. of honey and 1 tsp. vanilla to the melted chocolate and mix thoroughly. Take off the stove to cool slightly.
**While the chocolate glaze cools, chop up 1/4 - 1/2 cup pecans and measure 1/4 to 1/2 cup unsweetened (or sweetened if you prefer) coconut. This will be used as topping for the cake.
Finally, Pour the chocolate glaze over the lukewarm cake and top with pecans and coconut.
SHOT 1: Thoroughly combine 1 3/4 cups flour, 1 cup cocoa (best flavour if use good quality organic cocoa) , 1/2 - 3/4 brown sugar, 2 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. sea salt & 1/4 cup of hemp seed..
2. Add the following to the dry mix...1 cup buttermilk ( i make my own using half and half cream with...
2 tbsp. vinegar to make 1 cup and let stand for approx. 15 minutes to thicken) .... 2 slightly beaten eggs.... 1 cup of strong black tea ,or coffee if you prefer... 1/2 cup of oil and ..2 tsp. vanilla. Beat on low speed for 2 minutes. ** ensure all ingredients are at room temperature.
I know most cakes use approx. 2 cups of sugar but trust me, you will never notice the difference as you will truly enjoy the deep dark chocolate flavours...but if you insist on more sweetness then by all means add more sugar !!
SHOT 2: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis.Pour cake batter in a lightly greased 9" x 13" x 2" pan and bake in a 350 degree oven for 30-35 minutes or until an inserted toothpick comes out clean. *** do not overbake or your cake will be dry.
SHOT 3: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis.In a small pot, combine 1/2 cup frozen organic raspberries, 1/2 cup frozen organic wild blueberries, 1 Tbsp. brown sugar and bring to a quick boil then simmer for about 15 minutes until the fruit is softened. Add 1/2 tsp. vanilla and take off stove to cool slightly.
Using the back of a large spoon mash the berries through a seive to release all the juices into a bowl.
Gives you about 1/2 cup of intensely flavoured berry coulis.
SHOT 4: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulisPrepare the chocolate glaze while the cake is still lukewarm:
-In a double boiler melt 6 squares of good quality dark chocolate
(I use chocolate with 70% cacao content) with 3 Tbsp. butter.
Add 1 Tbsp. of honey and 1 tsp. vanilla to the melted chocolate and mix thoroughly. Take off the stove to cool slightly.
**While the chocolate glaze cools, chop up 1/4 - 1/2 cup pecans and measure 1/4 to 1/2 cup unsweetened (or sweetened if you prefer) coconut. This will be used as topping for the cake.
Finally, Pour the chocolate glaze over the lukewarm cake and top with pecans and coconut.
SHOT 5: Chocolate cake with a creamy chocolate glaze and raspberry/blueberry coulis
Enjoy with your cake with a generous drizzling of berry coulis and a cup of coffee/ tea. Enjoying mine with a hot cup of rooibos !!
guten Appetit !!!
Enjoy with your cake with a generous drizzling of berry coulis and a cup of coffee/ tea. Enjoying mine with a hot cup of rooibos !!
guten Appetit !!!
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