Saturday, September 13, 2014

Chocolate Intervention Cake

What are the characteristics of Chocolate Intervention cake?  Rich, moist, chocolatey, not too sweet, dense like a truffle, each bite is urging you on to take another bite...

I am warning you ahead of time.  Don't make this cake.  You will become obsessed.  Like waking up in the morning and it will be the first thing on your mind.  Or, talking to your family and all you are thinking about is "one more bite".  Seriously, it will become an issue.  Don't blame me when you start hiding pieces of it around your house.  Or telling yourself that Marie Antoinette was crazy to let others eat cake when she should have kept it to herself.  Just remember when you look back, I tried to stop you.


Chocolate Intervention Cake


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Looks innocent enough, doesn't it?


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Dark melty chocolate, moist rich decadent cake hiding inside!


Dry Ingredients

2 cups oat flour (Instructions here.)
1 cup dutch processed cocoa
1 cup dark brown sugar, lightly packed
½ cup ground raw, unsalted sunflower seed flour (Instructions here.)
1 teaspoon baking powder
1 teaspoon baking soda
 pinch of salt
1 cup semi-sweet chocolate chips

Wet Ingredients

2 flax eggs, (2 Tablespoons of ground flax seeds, mixed with 5 Tablespoons water)
2 teaspoons vanilla
¾ cup almond or soy milk
½ cup applesauce
2 cups grated zucchini, lightly packed

  • Preheat oven to 350 degrees.
  • Measure 2 T. ground flax seeds into a small bowl and add 5 T. water.  Whisk.
  • Grind oats into flour in a blender in small batches and measure out 2 cups into a large bowl.
  • Grind raw sunflower seeds in small batches, into flour.  Measure out 1/2 cup and add to oat flour.
  • Add cocoa, baking powder, baking soda, sugar, salt to dry ingredients.  Whisk well.
  • Add almond or soy milk to flax mixture.  Whisk to blend.  Add vanilla and whisk.
  • Grate and measure 2 cups of zucchini.  Set aside.
  • Making a well in the center of dry ingredients, pour in flax mixturet.  Fold in.
  • Add zucchini and chocolate chips and fold.
  • Pour batter into a non-stick bundt pan.
  • Bake 60-65 minutes until cracks form on top and cake begins to pull away from sides of pan.  It will not completely pull away and the toothpick test will still indicate moistness.  Don't worry, an hour is generally enough time.
  • Let cool on rack 10 minutes.  Run a thin spatula around all edges including center to release cake from pan.
  • Flip onto serving plate.  Let cool at least 20 minutes before serving.
  • Store in the refrigerator.  Or your bedroom closet where you will hide it to keep it all to yourself!