Wholewheatchocolateblueberrycake Recipes

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WHOLE WHEAT CHOCOLATE-BLUEBERRY CAKE



Whole Wheat Chocolate-Blueberry Cake image

Dorothy Olsen, of Provo, Utah, won both the $25,000 Grand Prize and the Good and Healthy category in the 2010 Annual Recipe Challenge with her delicious and wholesome cake recipe. An easy sauce of blended blueberries and light whipped dessert topping dresses the decadent dessert.

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

1 cup whole wheat flour
1 cup Splenda sugar substitute (or sugar)
6 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup fresh blueberries
1/4 cup egg white (or 1 egg)
1 cup frozen light whipped dessert topping, thawed
1/2 cup semisweet chocolate piece
fresh blueberries (and or or Blueberry Sauce see recipe below)

Steps:

  • Preheat oven to 350 degreesF.
  • In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In blender combine water, blueberries, and the egg.
  • Cover and blend until smooth.
  • Add to flour mixture.
  • Whisk until well combined.
  • Pour into greased 8x8x2-inch baking pan.
  • Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
  • In small microwave-safe bowl combine dessert topping and chocolate pieces.
  • Micro-cook, covered, on 50 percent power (medium) 1 minute.
  • Stir until smooth.
  • Let stand 5 minutes.
  • Pour onto cooled cake, spreading evenly.
  • Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
  • *BLUEBERRY SAUCE:.
  • In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

WHOLE WHEAT CHOCOLATE-COFFEE CAKE



Whole Wheat Chocolate-Coffee Cake image

This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

1 ¾ cups whole wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ cup brewed black coffee, at room temperature
3 tablespoons instant espresso powder
1 cup plain whole-milk Greek yogurt
¾ cup unsweetened applesauce
¾ cup pure maple syrup
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips
¾ cup chopped walnuts
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
  • Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
  • Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 40.7 g, Cholesterol 34.8 mg, Fat 11.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 269.8 mg, Sugar 19.6 g

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WHOLE WHEAT CHOCOLATE-BLUEBERRY CAKE | BETTER HOMES …

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  • Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.
  • Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
  • In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.


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