Using large chips of bittersweet chocolate makes this cake insanely chocolate. It doesn’t need icing, just a touch of whipped cream or powdered sugar to finish it off. If you like chocolate and salt like I do, sprinkle some kosher salt on the top and enjoy! This is not a low calorie dessert by any means so use portion control. You could also reduce the chocolate to 1 cup and I’m sure it would still be awesome.
I used flax seed as I didn’t have any eggs but you could make this with 4 eggs instead.
Makes 14 servings, each approximately 349 calories, 26 grams fat, 28 grams carbs, 2.5 grams fiber, 3 grams protein
½ cup ap flour
1 cup ww pastry flour
¾ cup sugar
½ cup sucralose
1 ½ tsp baking soda
4 TBSP ground flax seed, dissolved in 12 TBSP water (or 4 eggs)
¾ cup Earth Balance Buttery Vegan Sticks, melted
¼ cup canola oil
2 tsp vanilla extract
1 ½ cup 60% cacao bittersweet chocolate chips, large size
Optional for topping:
Sift the dry ingredients together. Mix the wet ingredients together. Stir the wet ingredients into the dry and mix well.
Stir in the chocolate chips. Pour in to a 9 inch round cake pan that has been sprayed lightly with cooking spray.
Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.
Cool on rack for 15 minutes then run a sharp knife around the cake. Place a plate over cake and flip cake out on to the plate.
Place serving platter over cake and flip cake back on to serving platter.
Serve warm or room temp with a dollop of whipped cream and shaved chocolate, plain with a touch of kosher salt, or with a sprinkle of powdered sugar.
When fully cool, wrap well and store in an airtight container.
Are you baking these days?