How to make a healthy chocolate cake

The Cooking Cardiologist, Dr. Richard Collins shows us how.

This recipe is rich in taste, yet made without butter, oil, eggs or dairy. It is perfect for those individuals who are sensitive to certain foods. The original recipe was War Cake from WWII. My mother gave me this recipe, but I modified it to make it more heart healthy. During WWII, eggs, butter and dairy products went to the front lines, but the home front needed their chocolate too. The original recipe called for lard in WWI and vegetable shortening in WWII. I replaced the shortening with tofu to give the cake moisture and depth of texture. The icing is also heart healthy and non-dairy…a healthy twist on a traditional French chocolate filling.

The chocolate ganache  filling and icing is truly sinless without dairy or fat…unreal and guiltless! It uses a coconut “creamer” that is fat free, known as So Delicious® and so it is!

For the cake:

2¼ cups King Arthur Flour unbleached cake flour blend

1¾ cups sugar

2/3 cup unsweetened dark cocoa

1¼ t baking soda

1½ t baking powder. For high altitudes, decrease to 1¼ t

1 t salt

½ cup Silken type tofu, Mori-Nu® firm

2 cups water. For high altitudes, add 2 T more water.

1 t vanilla

½ cup applesauce, unsweetened

For the ganache:

½ cup So Delicious® Coconut Milk Creamer

8 ounces Baker’s® Unsweetened Chocolate Squares, one package

1 cup Agave Nectar

½ t vanilla

For the garnish:

2 6-ounce packages of fresh washed raspberries

Fresh mint leaves for garnish

Preheat oven to 350 degrees. Lightly oil spray and dust with extra flour a 13x9x2 inch baking pan or two 8 inch round cake pans. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside. In a food processor, puree tofu with ½ cup water. Add remaining water, vanilla and process until mixture is smooth. Add the dry ingredients and process on high until blended well. Add applesauce and blend until smooth. Spread batter into pan and bake for 35 to 40 minutes (30-35 for two round pans) or until a toothpick inserted into the center comes out clean. Remove cake(s) and cool.

In a double boiler or in a small sauce pan on very low heat, add the Baker’s chocolate squares, Agave nectar, So Delicious® and vanilla. Whisk until melted. Cool. Spread the chocolate filling between the two cake layers and top the cake with the ganache as well. Place the raspberries on the top. Serve with garnishes of mint leaves.

Serves 16. Serving size: 1/16 of a cake.

Nutrition Info: Calories: 321, Total Fat: 9 g, Saturated Fat: 5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 284 mg, Carbohydrate: 63 g, Fiber: 5 g, Protein: 4 g

Diabetic Exchanges: 3 Starch,  1 Fruit, 1 Fat