I have been trying to get on the whole healthy lifestyle bandwagon for a while. For starters, we stopped adding any sugar in our morning tea or coffee and have increased our intake of fresh fruits and vegetables in all meals. We threw out the white sugar in our home last year and replaced it with natural sweeteners such as organic maple syrup and agave instead. The toughest thing for me personally, was to give up eating decadent dessert outside or stop making them at home. We both have such a soft spot for dessert – brownies, cookies, cup cakes, tea cakes (these were healthy!), cheesecakes – we love them all.
I came up with this recipe below with some trial and error and was able to make a nice healthy chocolate cake! I slathered some chocolate ganache on it because we took it for a family birthday party, though it wasn’t required. The cake was dark, bitter and perfectly moist on its own without the ganache. You can also replace the wholewheat flour completely with almond flour to make it gluten free. The texture changes slightly, but it is still yummy because of the dark melted chocolate in the batter. Try it out and let me know how it worked in your kitchen!
What you will need for the cake:
60 gm whole wheat flour
70 gm sucanut (or brown sugar)
40 gm maple syrup
100 gm dark chocolate chips (I used 53% cocoa. Try and use the best quality of chocolate that is available to you)
6 large eggs
2 tsp vanilla extract
2 tbsp dutch processed cocoa
1 tsp baking powder
1 tsp baking soda
1/2 cup coconut oil
1/2 cup almond milk (or regular milk)
For Chocolate Ganache for topping (you can totally skip this to keep it healthy!):
100 gms heavy cream
100 gms dark chocolate chips (again I used 53% cocoa)
1/2 cup toasted coconut shavings for garnish
Preheat oven to 350 degrees C and line a 10 inch loaf pan with parchment paper.
In a double boiler, melt the dark chocolate chips, and keep aside.
In a medium sized bowl, sieve flour, baking soda, baking powder and cocoa. Add sucanut and mix lightly with a whisk.
In a small bowl, whisk all wet ingredients – coconut oil, almond milk, vanilla extract, maple syrup and eggs.
Now add the wet mixture into the medium bowl and using a spatula fold in dry ingredients. Be careful not to over-mix.
Pour the above mix into lined loaf pan. Once filled, tap the loaf pan on the kitchen counter a couple of times to make sure mixture is even and any air bubbles come out to the top. Pop this into the preheated oven for about 30-40 minutes, or till a toothpick comes out clean in the centre.
Cool the cake completely on a wire rack before adding the ganache on top.
To make ganache – In a double boiler, heat the cream and bring to boil. Add the chocolate chips to the cream when it is at boil and turn off the heat. Using a spatula fold the chocolate chips into the cream and see it melts evenly. You can even whisk it a little to make it light and creamy. Once completely cooled down, you can pop this into the fridge for 15-20 minutes for the ganache to set.
Using a butter knife, spread the ganache on the cooled cake, and add topping of your choice (I used coconut shavings!) for garnish.