Chocolat
Chocolate Ginger Cake - Series 5
Chocolate as a beauty food? Think about it. It's rich, smooth and as
satisfying as a food can get. However, chocolate as most of us know it is
also full of sugar, additives and saturated fats--so not so great. So what
do we do? How can we enjoy this "food of the gods" and not pay a price?
Choose a good quality, unsweetened, organic (when possible) chocolate and
make the recipes you enjoy with the finest ingredients you can find.
Realize this...the richness of chocolate is incredibly satisfying to women,
much more than men. Why? Magnesium. When our magnesium levels are on an
even keel, we may love chocolate, but just a taste will satisfy our desire.
When magnesium levels drop, due to hormone fluctuations or an imbalance in
our diet, we crave chocolate over all other foods. And over-indulging in
this kind of richness will leave us looking heavy and feeling
guilty...pretty, yes? Choose wisely, eat magnesium-rich greens and you'll
be in charge of the chocolate, not the chocolate in charge of you.

What You'll Need
2 1⁄2 cups whole wheat pastry flour
1⁄2 cup unsweetened cocoa powder
1/4 teaspoon sea salt
3 teaspoons baking powder
1⁄2 cup unsweetened, shredded coconut
3 teaspoons powdered ginger
1 teaspoon ground cinnamon
1⁄2 cup light olive oil
1⁄2 cup brown rice syrup
1 teaspoon brown rice vinegar
1 teaspoon pure vanilla extract
1-1 1⁄2 cups vanilla soy or rice milk
Chocolate glaze
1/4 cup vanilla soy or rice milk
3 tablespoons brown rice syrup
1 cup grain-sweetened, non-dairy chocolate chips

Instructions
Preheat oven to 350o and lightly oil a standard bundt pan. Instead of
flour, dust the pan with cocoa powder, so that the cake doesn't have white
deposits on it.
Combine flour, cocoa powder, salt, baking powder, coconut and spices.
Whisk briskly. Mix in oil, rice syrup, vinegar and vanilla. Slowly add
Blend to create a smooth, spoonable batter. Spoon evenly into the prepared
pan and bake until the top of the cake springs back to the touch or an
inserted toothpick comes out clean, 35-40 minutes. Remove the cake from the
oven and allow to stand for 10 minutes before inverting onto a platter.
Allow to cool completely.
To make the glaze, simply combine Blend and rice syrup in a sauce pan and
bring to a boil over medium heat. Turn off heat and stir in chocolate
chips, stirring until smooth and satin-like. Immediately spoon a thin glaze
over cake, allowing it to run down the sides. Allow to set for a minute or
so and repeat with another layer of glaze, continuing until the cake is
glazed as you like. Makes 8-10 servings.