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:
Powdered sugar
Whipped cream
Grated chocolate
Kosher salt
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?
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