Chocolate Cake
This past weekend it rained and rained and rained. I didn’t run but I did make a cake.
I wasn’t too bothered to venture out either to get ingredients. Instead, I used what I had and ended up with this moist, very chocolaty sponge.
I have blogged a version of this recipe before but I had previously made it with margarine, cocoa powder, and xylitol. I made a few adjustments to make it a little bit healthier.
Ingredients
juice of 1 orange (pulp included)
zest of 2 oranges (set some aside for decoration at the end)
8 blocks of dark Lindt chocolate
2 cups Eureka Mills Brown Bread Flour (I haven’t tried this with another flour)
1 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder
1/4 cup icing sugar
1/4 cup honey or authentic maple syrup
1/3 cup olive oil + 1 extra tbsp
2 tsp instant decaf coffee in 1 cup boiling water
3/4 cups Skinny Nomu Hot Chocolate
3 tsp vanilla essence
2 large eggs
1/2 cup plain yogurt (I used a free version)
Method
Preheat oven to 190 degrees.
Prepare a bundt pan. There is a lot of batter but if you don’t own a bundt pan, this will work in two round cake trays too.
Grate zest and squeeze your orange. Set aside.
In a pot, heat honey, hot chocolate, coffee, and water. When it boils, set it aside to cool.
Sift dry ingredients; flour, salt, baking powder, baking soda, and icing sugar.
In another bowl, beat eggs, oil, vanilla essence, and yoghurt with a whisk.
Add the warm coffee mixture and zest to your wet ingredients and whisk for another minute.
Make a well in your dry ingredients and with a spatula, mix the wet ingredients into it by folding your mixture until you cannot see dry flour.
There will be lumps in your batter. It’s fine. Pour into the bundt pan and bake for 35 minutes. Not a second longer.
To make the icing, heat the chocolate in the microwave in 30-second bursts until it melts. Stir every 30 seconds.
Drizzle it over your cooled cake and dust it with leftover lemon zest.
