Sweetheart Chocolate Cake
This is not just any chocolate cake - it’s one that’s actually good for your heart! Each extra-moist‚ chocolatey (but not overly sweet) bite contains an impressive array of cardiovascular-friendly foods‚ including Cacao‚ Chia‚ avocado‚ and beets…not to mention it’s cholesterol free.
For the Cake:
For the Frosting:
For the Garnish:
Preheat the oven to 350° F. Spray a 9-inch round cake pan with cooking spray and dust lightly with a little flour.
In a small bowl, whisk together the Chia Powder and water. Set aside. In a medium bowl, combine the flour, baking powder, baking soda, salt, Cacao Powder, Maca Powder, Cacao Nibs, and chocolate chips (if using) – mix well. In a separate large bowl, combine the avocado with the Chia mixture, whisking vigorously until avocado is a smooth puree without lumps. Mix in the coconut oil and coconut sugar, then fold in the beets. Add the dry ingredients to the wet and mix until just combined – batter will be fairly thick. Transfer the batter to the prepared cake pan, lightly smoothing out the top into an even layer. Bake for 35-40 minutes, until a toothpick comes out mostly clean (a few crumbs are okay for this cake, just so long as it’s not gooey). Place on a baking rack to partially cool in the pan for 10-15 minutes, then carefully flip onto the rack to finish cooling.
While the cake is baking, make the frosting. In a food processor, combine all the ingredients except the coconut oil. Process until completely smooth, stopping the machine and scraping down the sides as needed – this will take a few minutes. Once smooth, add the coconut oil and process once more to combine.
When the cake is cool, frost and scatter the remaining Cacao Nibs on top (and flowers, if using). Loosely cover and refrigerate for a minimum of one hour before serving to allow the frosting to solidify and set.
Cake should be stored loosely covered and refrigerated, where it will last about 5 days.
Makes 1 single-layer cake (About 10-12 slices)
Submitted by Julie Morris