5 or 6 years ago, I discovered this amazing little cookbook at the local Safeway. The cover boasted, ‘No sugar. No white flour. No artificial anything’, and I had to have it! Healthy Choices has been my favorite cook book ever since and this cake recipe hails from there.
So, here’s the Very Good Chocolate Cake that we make a few times a year… and almost made today except that it seems I end up eating …80% of it :/.
Yummy Chocolate Cake
Add to mixing bowl in this order:
1/2 Cup Olive Oil
1/2 Cup Honey or 1 1/4 Cups if you omit Syrup (I do based on $$)3/4 Cup Maple Syrup
Pinch of Sea Salt
2 Cups Boiling water
^^Mix as you’re adding if you can as it can semi cook the eggs. Stick with the temperature though because the chemistry behind what happens next is amazing!
1/2 Cup Cocoa
3 Tsp Baking Soda
2 Tsp Baking Powder
2 1/2 Cups Whole Wheat Flour (I use 3 1/2 of fresh ground spelt)
Mix well and resist the urge to add flour. The batter will be thin. Trust the recipe 😉 .
Bake at 350 for 30 minutes. Occasionally it takes a touch longer. This is incredibly moist. We don’t really do frosting in our house, so go crazy with that, and let me know what you liked!!
Affilliate link above to get that great cook book!! Please use it!