Heavenly Chocolate Cake
Deep, dark and delectable enough to satisfy any chocoholic. And who would have thought you could get a serving of vitamin C from a slab of chocolate cake?
Vegetable oil cooking spray
1 cup toasted almonds
½ cup all-purpose white flour
½ cup whole wheat flour
¼ cup flaxseed or wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup unsweetened cocoa
2 cups white grape juice concentrate
4 tablespoons (½ stick) butter, melted
3 large eggs
1 tablespoon vanilla extract
- Preheat the oven to 325 F. Lightly coat a nonstick 9-by-13-inch cake pan with vegetable oil cooking spray.
- Place the toasted almonds in a food processor and pulse briefly to chop, then run the machine until the nuts are just ground, about 30 seconds. Do not over-process the almonds or you will end up with a paste. You should have about ½ cup of ground almonds.
- Place the white and whole wheat flour, flaxseed, baking powder, baking soda, cocoa and ground almonds in a mixing bowl and stir to mix well.
- Place the grape juice concentrate, butter, eggs and vanilla in another mixing bowl. Beat with an electric mixer at low speed or with a whisk until well mixed.
- Slowly add the flour mixture to the grape juice mixture, continuing to beat at low speed just until thoroughly blended; be careful not to overmix. Pour the batter into the prepared cake pan.
- Bake the cake until the top springs back when lightly pressed, about 30 minutes.
- Let the cake cool slightly in the pan before turning it out onto a wire rack to cool completely or let it cool and serve it straight from the pan.
Note: You can use less cocoa — as little as ½ cup — if you prefer a cake that has a less intense chocolate flavor.
What goes on better with chocolate cake than whipped cream? If you like, top this one with freshly whipped cream that has been sweetened to taste. Vanilla frozen yogurt tops it well, too.
1 portion (1 piece) provides: