It’s been a while. Between uni, kids, birthdays and life in general, it’s been hard finding a moment to breathe. Although, I recently immersed myself in the practice of Ashtanga yoga – and I love it! So thankfully, that’s helping to me breathe, whilst this chocolate cake is helping me get through the upcoming weekend’s packing mission. We are moving house, you see. For only the 11th time. Alas, new beginnings calls for a new recipe, and this one rocks!
Now, I often gawk at the sugar amount in recipes, opting to reduce it as not only is it less liable to spike your blood sugar, but its also eliminating that ’empty’ energy you could easily go without. Plus I’m more of a dark-and-dreamy, bitter chocolate kinda gal. In saying that, this little number is still on the indulgent side even with less sugar, so it’s always best to exercise a little restraint when it comes to cakes in general, whether they be your raw, fruit-and-nut style or your 3-tiered buttercream-layered goddess.
If you haven’t already got the Supergrains cookbook by Chrissy Freer, do it! It’s laden with beautiful recipes that step outside the box in terms of your everyday, commonly used grains plus gluten-free alternatives and even things like chia seeds and quinoa. This cake is, as my husband would put it, a ‘delicious, round-shaped brownie’, but just that bit lighter. The whipped egg whites lend to its fluffiness as opposed to the extreme denseness you might expect from a traditional brownie. Now, if you’ll excuse me, I’ve got cake to eat.
dark chocolate + date spelt cake – rich, dense chocolate cake studded with chewy date pieces (adapted from Supergrains by Chrissy Freer)
- 150g unsalted butter, softened
- 2/3 cup brown sugar
- 1 tsp vanilla extract/vanilla bean paste
- 4 eggs, separated
- 3/4 cup wholemeal spelt flour
- 2 tsp baking powder
- 1/4 cup cocoa powder
- 2/3 cup greek yoghurt (or sour cream)
- 2/3 cup 70% dark chocolate chips, melted and cooled
- 90g fresh, pitted dates, chopped
here’s what you do…
- Preheat oven to 175C (fan-forced). Grease and line a 9.5inch springform tin.
- Cream the butter, sugar and vanilla until light and creamy. Add egg yolks one at a time, beating well after each addition. Sift in dry ingredients over the top of the mixture, then add yoghurt and fold through (or mix on lowest speed in electric mixer).
- Stir through the melted chocolate and dates until just combined.
- In a clean bowl, whip egg whites until stiff peaks form. Whisk in one third of the egg white mix into chocolate mixture to loosen, then fold through remaining egg white, mixing until it just comes together.
- Pour into prepared tin, baking for 45 minutes or until it no longer wobbles and skewer comes out clean (its ok if there are a few crumbs sticking to the skewer, you just dont want runny cake mix). Let it cool in the tin for 10 minutes, then transfer to a rack to cool. This cake is absolutely perfect slightly underdone as it’ll add to its fudginess!
- Serve dusted with cocoa and runny vanilla cream on the side (simply stir vanilla bean paste through your favourite cream and voila!)