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PSA: If you like this recipe, join Women's Health and Sur La Table for a special healthy cooking class on Friday, November 3. You'll learn how to make four flavorful, healthy dishes (including this cake!) using fresh, seasonal ingredients. Visit surlatable.com for details on class times, locations, and sign-up information.
Ingredients:
For the ganache:
1/2 cup heavy cream
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup
For the cake:
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
2 tsp instant espresso powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee,
cooled to room temperature
1 tsp vanilla extract
Directions:
1. Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan.
2. In a large bowl, combine flour, cocoa powder, baking powder, espresso powder, baking soda, cinnamon, and salt.
3. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains.
4. Pour batter into pan and bake for 22 minutes, or until a tester comes out clean. Cool 10 minutes before unmolding.
5. While the cake is cooling, bring heavy ream to a boil. Remove from heat and stir in chocolate until completely melted. Stir in maple syrup. Serve cake topped with ganache and fresh raspberries, if desired.
Makes 10 servings.
https://www.womenshealthmag.com/food/chocolate-coffee-cake-video