Life by Chocolate Cake

February 14, 2014

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We have all heard of “death by chocolate.” But what about life by chocolate?. Sounds good? Then you will love this richly flavored chocolate cake. The secret to “life”? Dark chocolate and chia seeds, of course. When you want to learn how to cook, a whole new world opens up, whether you focus on desserts or main courses.

Makes 8–10 servings or 12 cupcakes

Ingredient List:

  • 1 tablespoon chia seeds or meal
  • 1 cup warm water
  • 1 cup sprouted whole wheat flour or whole wheat pastry flour
  • ¼ cup semolina flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch sea salt
  • ⅓ cup avocado oil
  • ½ cup brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 (3.5- ounce) non-dairy dark chocolate bar (at least 70%), coarsely chopped

Ganache

  • ½ cup brown rice syrup
  • 4 tablespoons vegan buttery spread
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract

Step By Step Instructions:

Preheat oven to 350°F and lightly oil a standard bundt pan

Soak chia in warm water until slightly thickened, at least 15 minutes.

Combine flours, cocoa powder, baking powder and soda, and salt in a mixing bowl. Add oil, syrup, vanilla, vinegar, and chia mixture. Mix, slowly adding warm water if needed to create a smooth, spoonable batter. Fold in chocolate chunks. Spoon evenly into prepared pan and bake until the top springs back to the touch, about 35–40 minutes.

Remove from oven and allow to cool for 7–10 minutes before inverting cake onto a serving plate.

While the cake cools, make the glaze. Combine syrup, vegan buttery spread, milk, and cocoa in a sauce pan over low heat. Cook, stirring until the mixture melts and is creamy. Remove from heat and stir in vanilla.

When the cake cools completely, spoon the ganache over the cake allowing it to run down the sides.