Eating a cake is sinful for some, but not this one – I’ve used whole wheat flour, no eggs, minimal butter and all the goodness of Ghiradelli chocolate, still keeping it an healthier option! Melted chocolate lends it rich texture, and the applesauce and sour cream make it soft and smooth without using eggs! Perfect for a weeknight dessert, this eggless chocolate cake recipe is surely one for keeps!
1 cup wheat flour (or whole-grain pastry flour)
1 cup all-purpose flour
1.5 cup powdered sugar
1/2 cup applesauce or 1/2 mashed banana
2 tbsp cocoa powder
1/4 cup semi-sweet chocolate chips
1.5 tsp baking powder
1/2 tsp baking soda
1/4 cup sour cream
4 tbsp unsalted butter – at room temp
1 tsp vanilla essence
Note: you can skip the butter altogether if you use AP flour; but with wheat, you do need the butter to make the cake soft.
Take a bowl and mix the sour cream, butter, applesauce (or mashed banana) and essence properly.
Seive the wheat flour, sugar, cocoa powder, baking powder and baking soda. Now add this to the sour cream mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks.
Melt half of the chocolate chips in the microwave, then add this to the cake mixture. Add the remaining chocolate-chips and blend in to just fold everything together.
Preheat oven at 350 deg F.Grease a 9 inch cake pan with non-stick spray. Pour the mixture into it. Bake for about 20-25 mins, or until a toothpick inserted into the center comes out clean. Melt half of the chocolate chips in the microwave, then add this to the cake mixture. Add the remaining chocolate-chips and blend in to just fold everything together.
Allow the cake to cool completely on a wire rack. Then slice into wedges, dust with some powdered sugar, and top with a few berries. Serve this delicious soft Eggless Chocolate Cake to your guests, or indulge in a guilt-free dessert yourself!
Photo Credit: Stuart Miles | Freedigitalphotos.net
Article Source: Articlesbase.com
Article Posted: August 25, 2013