Happy new year everyone! This is my last post of my first year of blogging! I have been extremely lazy and should really pick up my blogging pace!
In case you (like me) have overeaten during Christmas and are guilt ridden, try this cake (since one can’t just stop eating cake altogether!)!
I have a lot of clothes in lots of different sizes. In an attempt to fit into clothes that are a few sizes smaller, I attempted this healthier version of a chocolate cake. It turned out to be pretty awesome!
- Rice bran oil (you can use canola or sunflower oil as well): 1 cup
- Eggs: 2
- Caster sugar: 1 cup
- Whole wheat flour: 1 cup
- Flour: 3/4 cup
- Cocoa powder: ¾ cup
- Milk: 1 and ½ cup
- Salt: ½ teaspoon
- Baking powder: 1 teaspoon
For the ganache:
- Dark chocolate 70% (chips or cut into small pieces): 200 gms
- Cream: 150 ml.
Preheat the oven to 200 degree Celsius.
Sift the whole wheat flour, flour, salt and baking powder and keep aside.
In a food processor, mix the sugar and oil until smooth.
Add the eggs, one at a time and mix well.
Add the cocoa powder in the food processor until well incorporated.
Add half the sifted flour and half the milk and continue to mix.
Add the rest of the flour and milk and mix well.
Grease a round cake tin with butter.
Pour the batter into the tin and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.
Cool the cake completely in the tin.
Invert carefully on a plate.
To make the ganache:
Gently heat the cream until it starts to bubble. Remove from heat and add the chocolate. Stir until all the chocolate melts and smooth.
Pour over cooled cake. Serve with chocolate ice cream if you wish!