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3 Chocolate Cake Recipes You Can Make for Valentine’s Day

Posted By on February 3rd, 2014 in Vitaminfix Think - Issue 73

Chocolate is a great way to satisfy your sweet tooth without damaging your overall health.

Cocoa contains healthful antioxidants and also boosts the production of important brain chemicals involved in maintaining your good mood. So as one of the sweetest of holidays approaches, get your apron on and try some of these decedent chocolate cakes out. You can always make another one for your Valentine.

1. Zucchini Chocolate Orange Cake

This cake is Mexican in origin and is loaded with nutrients. Full of zucchini, it also has a delicious glaze on top, and satisfies chocolate, and veggie cravings. Soooo good!

Ingredients:

For the Cake

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 3 cups grated zucchini
  • 1 tablespoon orange zest
  • 1 cup chopped walnuts

For the Glaze:

  • 1 1/4 cups confectioners sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract

Directions:

The Cake:

Preheat oven to 350 degrees F.

Grease and flour Bundt pan.

In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, cream butter and sugar until fluffy.

Add eggs, 1 teaspoon vanilla and milk to the butter mixture.

Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.

Pour into a greased and floured Bundt cake pan.

Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.

Allow to cool.

The Glaze:

In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

5-Minute Mug Chocolate Cake

Delicious and super easy to make, this cake cooks up right in your microwave, with just a coffee mug. It couldn’t be easier, to satisfy your sweet tooth!

Ingredients:

  • 4 tablespoons cake flour (plain flour, not self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (you can add more or less)
  • 1 dash vanilla

Directions:

Add dry ingredients to a coffee mug and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips and vanilla essence, mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed. Allow it to cool a little and tip it onto a plate if you want.

And one for our gluten-free dieters…

3. Gluten Free Chocolate Cake

Ingredients:

  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/2 cup rice flour
  • 1 cup cocoa, sifted
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan gum
  • 3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients)
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Cake Directions:

Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.

Frosting:

  • 5 oz. semi-sweet chocolate
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1-2 Tablespoons whipping cream

Frosting Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

See other products and conditions: Food & Grocery, Chocolate, Sugar-Free.

 

VitaminFix Think

Issue 73
February 3rd, 2014
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