We are still covered in snow but still had a nice Valentine’s Day. We went to a great Indian Restaurant my hubby has been wanting to take us to, got my traditional roses (organic at that) and organic soy-free chocolate bars. My gift to the family was simple but delicious, a Decadent Chocolate Cake, and boy was it decadent. Having trouble keeping myself from running upstairs to make another one. I guess what’s really stopping me is this nasty cold I’ve been dealing with all week. Not much cooking or baking has taken place this week as a result.
In my search for a whole wheat chocolate bundt cake I discovered, The Whole Grain Gourmet webpage. I made her Decadent Chocolate Cake with just a few modifications. Particularly, the recipe called for far more sugar than I like (I prefer the slightly sweet french type dessert to the “you might as well eat a tablespoon of sugar” American type). I used 1/2 cup of Rapadura sugar rather than 1 1/4 c brown sugar. Healthier sugar and less sugar for a dark chocolate flavor appeal. I also used a different chocolate. I couldn’t find unsweetened soy-free chocolate so we used 3.5 oz. 75% sweetened dark chocolate. We added chocolate syrup/topping as well. In addition, I was thrilled to use this recipe for my first bundt cake in my new Pampered Chef Stoneware Fluted Pan. It made a small bundt and I had to cook it about 10 minutes longer. The whole family loved this cake and couldn’t get enough of it. Don’t let whole wheat fool you. The dark chocolate completely dominated over any “whole grain” flavor and this recipe had a great texture.