My Sweethearts Favorite Chocolate Cake

Submitted by admin on November 14, 2011 - 11:44am

This is my sweethearts’ favorite! It’s simply a delicious and healthier version of a decadent chocolate cake. It’s very easy to make in a pinch and although it doesn’t require the cream cheese icing to get Cupid involved, when you top this cake with icing, you’re heart will dance and love will spread throughout the room.

Cacao (chocolate) has been used as a currency, medicine, food and ritual beverage since recorded history. The earliest evidence of its use dates back to an ancient site in Puerto Escondido, Honduras (1400 BC).

It is the seeds of the cacao tree that are used to make cocoa powder and chocolate. Chocolate and cocoa derive many of their health benefits from isolated plant pigments called flavonoids. Once absorbed into the blood, flavonoids function as antioxidants to help counteract cellular damage caused by free radicals. Uncontrolled free radical pathology is associated with the progressive development of cancer and heart disease.

Cocoa powder has been shown to lower blood pressure, inhibit the oxidation of LDL-cholesterol and improve blood flow in humans. One cup of unsweetened cocoa drink has almost three times the antioxidant value of an equal amount of green tea, another popular drink renowned for its health benefits.

With the proven antioxidant function of cocoa it would seem obvious to add dark chocolate and cocoa to your diet, however, it’s the active inherent flavonoids of cocoa that provide the protective health benefits, not the added refined sugar or trans-fats. Be careful of the chocolate choices you make! Cocoa does not counteract the damage caused by eating sugar or chemically altered, modified or hydrogenated fats.

My Sweethearts Favorite Chocolate Cake

Dry Ingredients

3 cups whole-wheat or spelt flour
3 cups rolled oats
4 scoops chocolate protein powder (whey or hemp/pea/rice blend)
6 heaping tablespoons unsweetened cocoa powder (Dutch/dark)
2 teaspoons baking soda
1 cup chopped walnuts or pecans
1 cup currants or raisins

Wet Ingredients

Add to blender

2 cups crushed pineapple with juice (fresh or tin)
1 small grated apple (any type)
2 cups unpasteurized honey
2 teaspoons pure vanilla extract
1/2 cup unsalted butter (or coconut oil)
4 whole eggs

Method

Preheat oven to 350 degrees F (Gas mark 4 or 180 deg C)
Grease or use parchment paper on one 9 inch by 12 inch cake pan.
Mix all dry ingredients in a large mixing bowl.
To a blender add all liquid ingredients, blend until well mixed.
Add blended ingredients to dry mixture; mix together until smooth and slightly runny, however, if the batter is too runny you may add slightly more flour.
Transfer to bake pan and bake at 350 degrees until a wooden toothpick inserted in center comes out clean, approximately 35 minutes.
Let cool then top with a thick layer of Chocolate Cream Cheese Icing.

Note: The icing is optional; the cake tastes delicious on its own.