Is there such a thing as a healthy chocolate cake? Not entirely… In the interests of research though I have unselfishly attempted one 🙂
The basis of this recipe comes from my grandmother who makes the best chocolate cake I’ve ever tasted! I am not so optimistic to think that mine might taste anywhere near as good as hers but an edible cake was my aim. Optimism did take over slightly however and I tried to replace some of the butter with apples and rapeseed oil as well as the caster sugar with fruit sugar. The chilli from gourmet garden gives the cake a great kick. You don’t taste it initially but it adds depth and flavour and, in my opinion, a pleasant after-taste.
Healthy Chilli & Apple Chocolate Cake
300gm self raising flour
95gm fruit sugar or 280gm caster sugar
1/4 tspn bicarb soda
2 Granny Smith apples
1 tbsp rapeseed oil
2 tspn gourmet garden chilli
Combine the dry ingredients together in a mixing bowl – flour, sugar, cocoa, bicarb soda. Melt the butter. Lightly beat the eggs mixing them into the grated apple. Add the butter, chilli, oil and water to the apple and egg mixture. Slowly and gently fold the dry ingredients into the wet mixture.
Cook in preheated oven for 50-60 mins at 150C.
I used the following icing recipe:
50gm melted butter
240gm icing sugar
25gm cocoa powder
Mix and ice cake. Messily if you are me!
The chilli stimulates circulation and increases metabolism and fat burning. …fortunately for cake eating!
Fruit sugar has a GI of 19 compared to sucrose at 60 so it won’t cause such a big spike in blood sugar levels. Great for those following a low carb diet or diabetics trying to keep low blood sugar levels. Using 1/3 less than sugar provides the same amount of flavour. Rapeseed oil is one of the healthiest cooking oils available. High in Omega 3 and Omega 6 it is great for maintaining skin, nerve, heart and brain health. Apples provide moisture for the cake so the butter can be reduced and add flavour, fibre and pectin – good for digestive health.