Is there anything more satisfying than a decadent slice of a classic Chocolate Cake?? This really is a cake that's perfect for every occasion!! It's great for holidays and celebrations! But also perfect if you're having a tough day and you want to eat your feelings.
Both scenarios usually lead to over eating, but you can indulge guilt-free because this cake is very healthy!!! It's cholesterol-free, low-calorie and low-fat.
But that's not even the best part about this recipe. It's also sooo easy to make that my 8-year-old sous-chef can do it almost entirely by himself!
We used the stand mixer for this recipe, but you can totally make this cake using a regular bowl and just mixing by hand.
Especially when I use the stand mixer, I like to combine my dry ingredients on a parchment paper, just like you see Tyler doing in the picture--- I usually just use the parchment paper that I intend on lining my baking dish with. I do this so I can turn it into a pliable funnel and easily transfer my dry ingredients into the stand mixer bowl without making a big mess!!
It's so convenient!! By doing this, I also spare myself from having to wash yet another bowl!! Easy recipe, followed by easy clean up!! Win win!!
Once you're done with the cake, you'll make the Chocolate Mousse frosting which literally takes just 5 minutes to make, yet is so deliciously drool-worthy!!
Chocolate Cake with Chocolate Mousse frosting
Yield: 8 servings
Prep Time: 20mins
Cook Time: 30mins
INGREDIENTS
Chocolate Cake:
1/2 cup cocoa powder
1.5 cup flour (I used 1 cup whole wheat, 1/4 cup almond flour and 1/4 cup oat flour)*
1 tbsp baking soda
1 tsp pink salt
1/3 cup coconut sugar
1 tbsp vinegar
1 tbsp vanilla extract
1 cup date water (may sub with water + 1 tbsp of coconut sugar)*
1/2 cup unsweetened applesauce
Chocolate Mousse Frosting:
1/2 block silken tofu
10 dates
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1-2 tbsp maple syrup
pinch of salt
DIRECTIONS:
Chocolate Cake:
In a bowl, mix all wet ingredients; I used a stand mixer.
While slowly mixing with whisk attachment or a whisk by hand, add cocoa powder.
Slowly add in other dry ingredients, and whisk until combined well.
Pour batter into a 9-in round baking dish lined with parchment paper. Bake at 375 x 30mins.
Cool completely before frosting.
Chocolate Mouse Frosting:
Process all ingredients in a blender.
Pour over cooled cake.
Allow frosting to set in the fridge for at least an hour (even better overnight), then add toppings and inhale!
Notes:
*You may use whatever flour you prefer or have available. I choose to mix different flours for variety in nutrition and texture.
Commenti