Well this week were sharing a little recipe with a whole lotta love for this edition of chocolate fix friday.
Usuaully when you think chocolate you probably envision some uber processed super sweet brown stuff that you grew up with, but we're all grown up now :-) and chocolate (the right kind of chocolate) can be good for you. Delicious rich dark chocolate is a luscious way to improve overall health, make you feel good and even help with weightloss!
(no, I am not saying this chocolate cake in particular will help you loose weight, but unlike it's overprocessed kinsmen can actually be good for you in other ways when prepared using good for you ingredients!)
You will see that using dark chocolate and dutch processed cocoa powder will yield a very DARK almost black chocolate cake.
This is my absolute "go-to" for moist rich and delicious and it's so versatile you wont believe it .So here goes have fun!
Double Dark Chocolate Cake
2 cups organic unbleached flour
1 cup dutch processed cocoa powder (from BNB)
2 cups organic raw sugar (or cane juice)
1 cup of organic mayonnaise (NOT LOWFAT!)
1 1/4 cup freshly brewed coffee (brew it strong a nice french roast or sumatra works nicely coffee should be HOT!)
5 ounces Organic Bittersweet chocolate wafers (from BNB!)
1 cup milk (not lowfat and we prefer raw milk ;-)
2 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon sea salt
a pinch of vanilla bean powder (I grind whole vanilla beans for this purpose but 1 teaspoon of extract can also be used here)
-2 prepared 9 inch round cake pans <butter the pan, add parchment then butter the parchment>
(be sure your pans are atleast 3 inches in height to avoid spillage- you can also use 3-8 inch pans or you can also make cupcakes :-)
-Preheat Oven to 350 degrees
Method Behind The Madness
1.In a small bowl put your wafers and pour hot coffee over them stir until they are melted THEN add your milk stir and sit aside.
2.Go ahead and mix all your dry ingredients with the exception of the sugar, just use a fork to mix together and set this aside.
3.In a large mixing bowl put your mayo, sugar and vanilla mix on medium speed until well blended
4.Add your eggs one at a time beating after each addition
5.WITH THE MIXER ON LOW beginning and ending with the flour mixture in 2-3 additions
THIS IS A RELATIVELY RUNNY BATTER SO DON'T TURN THE MIXER UP UNTIL THE INGREDIENTS ARE BLENDED
6.With your mixer on medium high blend for about 1 minute- DO NOT OVERBEAT
7. Pour into prepared pans and bake until the middle springs up when you touch it or a toothpick
comes out clean with a few moist crumbs- being careful not to overcook
8.Allow to cool in pans 2-5 minutes, run a spatula around the outer edges to loosen and turn onto a cooling rack. Allow to cool completely before filling or frosting.
I filled with dark chocolate ganache (recipe coming!) and frosted and decorated with chocolate buttercream
AND BECAUSE WE LOVE SHARING ALL COCOA BUTTER, CHOCOLATE, AND DARK CHOCOLATE ARE ON SALE THIS WEEK AND YOU CAN TAKE AN ADDITIONAL 15% OFF YOUR PURCHASE USING COUPON CODE CHOCOLATEFIX