Healthy Chocolate Fudge Cake
I want cake for breakfast.
And I want two pieces instead of one. Because it’s cloudy out, with dreary skies and gross rain. The winds are howling and I’m seriously concerned they will blow my little grey house down or knock it to shambles. Our patch of
dirt and gravel, I mean driveway, out front is overflowing with mud and turning my cute, sexy boots into my worst nightmare.
Yup, days like these call for a piece of cake for breakfast, mayyyyybe two. Or at least it should require two.
So, you see, what I really needed in my life was homemade chocolate fudge cake, I just hadn’t gotten around to making it yet…
What was I waiting for? My homework to do itself? Prince Charming to wait on my doorstep? My bathroom to clean itself? The perfect recipe for inspiration? Or maybe, just maaaaaaybe, the perfect chocolate bar to use?
Enter: Perfect Fuel Chocolate. It’s a stellar type of chocolate made with ginseng and raw cocoa and it does wonders for you. This organic, all-natural, and sustainably produced dark chocolate product is low in sugar and high in nutrients. We all know how wonderful daily indulgences in chocolate can be for your health and overall well-being. This stuff is seriously the best chocolate there is out there.
Like, seriously… SO PUMPED.
So as you can see, I went a little bonkers when I received this precious box of natural dark chocolate with ginseng. Now, instead of your regular chocolate cake, you can have this dang good healthy chocolate fudge cake instead. 130 calories per slice, people. Your welcome.
HOMEMADE CHOCOLATE FUDGE CAKE
(yields 1 cake, 16 slices)
3/4 cup cake flour
1 1/2 cups rolled oats, finely processed
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
2 teaspoon coffee grinds
1 cup skim milk (almond, soy, or other)
1/2 cup (4 oz) vanilla yogurt
1 cup sugar
1/4 cup egg white substitute (about 1 1/2 egg whites)
2 teaspoons vanilla
2 pieces of Perfect Fuel Chocolate, chopped (or 3 oz chocolate)
Preheat oven to 350 degrees and coat a 9×9-inch cake pan, or a round cake pan with non-stick spray.
Place rolled oats in food processor and blend until you have a flour mixture. Transfer to a large bowl and add remaining flour, baking powder, salt, cocoa, and coffee grinds. Stir well.
In a medium bowl, beat egg whites until foamy. Add in sugar and continue to beat. Pour in milk. Mix in yogurt and vanilla.
Make a well in the flour mixture and incorporate wet ingredients. Lastly, fold in chopped pieces or shavings of your Perfect Fuel Chocolate (or add 3 ounces of chocolate of choice). Stir well.
Pour cake batter into prepared baking dish and bake for 20-25 minutes, or until a toothpick comes out clean (times vary depending on type of pan). Remove from oven and let cool in the pan.
Serve warm (or cold!)
Nutritional information (per slice): 130 calories, 1.5g fat, 25.5g carbs, 3g protein