Whenever I cook with things like wholemeal flour and flax seed, I feel that's pretty much a green light for having another slice. How about you?
Wholemeal Chocolate Blueberry Jam Cake
Serves 8
125g wholemeal flour
1 teaspoon ground flax seed
30g cocoa powder
60ml milk
115g unsalted butter, softened
65g caster sugar
1 teaspoon baking powder
1/2 teaspoon bi-carbonate of soda
1/4 teaspoon salt
1/2 cup water
1/2 cup blueberry jam
1 teaspoon balsamic vinegar
2 eggs
For the Blueberry Chocolate Topping:
1/4 cup blueberry jam
80g chocolate, finely chopped
1/2 cup cream
Make the Cake:
Preheat oven to 180 degrees C. Grease and line the base of a 22cm round cake pan with baking paper.
Mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk and jam and whisk to combine.
Mix the cocoa powder with 125ml boiling water, stirring until smooth, then add the milk and jam and whisk to combine.
In a medium bowl combine flour, ground flax seed, baking powder, bi-carbonate of soda, and salt.
In the bowl of an electric mixer beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the vinegar and beat again. Using a large spoon, fold the dry ingredients and the cocoa mixture into the egg and butter mixture until smooth but don't over mix. Pour into the prepared pan.
Bake 30 minutes or until a toothpick inserted in centre comes out clean. Cool completely on wire rack. Invert onto serving platter and spread with the Blueberry Chocolate Topping before slicing.
Make the Blueberry Chocolate Topping:
In the bowl of an electric mixer beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the vinegar and beat again. Using a large spoon, fold the dry ingredients and the cocoa mixture into the egg and butter mixture until smooth but don't over mix. Pour into the prepared pan.
Bake 30 minutes or until a toothpick inserted in centre comes out clean. Cool completely on wire rack. Invert onto serving platter and spread with the Blueberry Chocolate Topping before slicing.
Make the Blueberry Chocolate Topping:
Warm the cream in a small saucepan over a medium heat to simmering point.
Pour the hot cream over the chopped chocolate and jam. Leave for 2 minutes then stir until smooth.
Put the topping into the refrigerator to set to a spreadable consistency before pouring it over the cake (about 15-20 minutes).
I served mine with whipped cream because it's how I like my wholesome chocolate cake.
I served mine with whipped cream because it's how I like my wholesome chocolate cake.
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ReplyDeleteJust yummy things...And I love this cake, it's soooo good!
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Marlene (from Portugal)
i LOVE the sound of this cake! and yes, it totally means you can have another slice... or two...
ReplyDeleteI think the same. You have there a cake that is so healthy that it is recommended to have another slice. You'll have an healthy snack + points in your food diary for the good things in it mouahaha ;)
ReplyDeletewhat is wholemeal flour?
ReplyDeleteWhite flour has the roughage (bran) and the wheatgerm removed. So compared to white flour wholemeal (that looks pale brown) is healthier because it fills you up more (so in theory you're less likely to overeat) and it has more vitamins. It's best to look for specifically wholemeal or wholewheat recipes if you're not used to using it, rather than just substitute wholemeal for white flour in a recipe, because hopefully the heavier nature of the wholemeal will have been taken into account, and the recipe altered somewhat to get better results.
DeleteThanks so much Marlene.
ReplyDeleteThanks Little Kitchie. A second slice of this cake fells like a healthy treat rather than an indulgence... or am I just kidding myself?
ReplyDeleteExactly Gabrielle, points in my food diary, thanks for reminding me.
ReplyDeleteHey Susan, what we Australians call wholemeal flour, is what Americans call wholewheat flour.
ReplyDelete