Whole Wheat Chocolate Cake

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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!

Dig in!

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Peppery Cherry Preserve

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Have I mentioned how much I love stone fruit? I LOVE STONE FRUIT! They are the best ever. Last summer I bought a huge box of cherries and there was no way I was going to finish it and so, this preserve was made. Jams and preserves are not really my forte, but hey, this turned out pretty great!

You will need:

  • Cherries: 500 gms (pitted)
  • Sugar: 1 cup
  • Water: 1 litre
  • Freshly ground black pepper: 1 teaspoon
  • Lemon juice: 1 tablespoon
  • Salt: ¼ teaspoon

In a large pot, add all the ingredients except the black pepper and lemon juice. Boil on medium heat for about two hours stirring occasionally. The mixture should turn jammy and thick, and coat the back of a spoon. Add the lemon juice and pepper, boil for another 15 minutes.

Cool and store in a clean airtight jar in the fridge.

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Whole Wheat Muffins

Whole wheat muffinsThese are the simplest and healthiest muffins ever! I made them one night when I ran out of bread and was too lazy to go out and get some.

This recipe makes about six (since I was just trying out a batch). Feel free to double the recipe for more. Also, make sure to butter the muffins generously once they are out of the oven and before you devour them.

You will need:

  • Whole wheat flour:  1 cup
  • Rolled oats: 1/4 cup
  • Buttermilk: 1 cup
  • Olives: 10 (pitted and sliced)
  • Chilli flakes: a generous pinch
  • Thyme: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Honey: 1 teaspoon
  • Salt: ½ teaspoon

Preheat the oven to 170 degree Celsius.

In a bowl add all the ingredients except the buttermilk and mix.

Add the buttermilk in the mixture and stir well to avoid any lumps.

Grease a muffin tin (or use cupcake liners) and divide the batter equally in six portions.

Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.Whole wheat muffins