I’m always amazed how quickly the weekend goes by. We were lucky on Saturday to have some warmer temperatures and were able to get out for a hike. The nicer weather didn’t quite last, as the rain returned Sunday afternoon. C’est la vie! Though, it is May now so shouldn’t most of those April showers be leaving us with May flowers?
Another of my favourite chocolate combination’s is definitely chocolate and orange. We’ve been battling colds for the past week, so the boost of vitamin C the oranges provide in this recipe were one of the reasons I chose it. This cake comes from the Fresh at Home cookbook – yet again, and was the cake I baked for K’s birthday. The boys all went back for seconds, which in itself isn’t that surprising, except that included K’s husband who is not all that into chocolate desserts.
The recipe in itself is pretty healthy. I am one that likes to shy away from using lots of oil, so I did use less, and it went unnoticed. Instead of using all canola oil, I used a combination of coconut oil and applesauce. The original recipe called for three cups of spelt flour, I used 2 cups of whole wheat and 1 cup of spelt. I halved the amount of sugar and used almond milk instead of soy milk. The melted chocolate topping definitely finished the look. Apparently I didn’t drizzle enough on the cake though, as everyone added more to their individual pieces.
Orange Chocolate Bundt Cake
Slightly modified from Fresh – Orange Cake with Chocolate GanacheIngredients:
2 cups whole wheat flour
1 cup spelt flour
1/2 cup natural cane sugar
1 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 cup orange zest (we used 2 average sized oranges – came to about 3/4 cup)
juice from the 2 oranges used for zest
1 cup unsweetened almond milk
1/4 cup coconut oil
2 tbsp applesauce
1 tbsp pure vanilla extract
1/4 cup chocolate chips (optional)
In a bowl, combine the flour, salt, sugar, baking soda, baking powder and zest.
In another bowl, mix the wet ingredients – orange juice, almond milk, coconut oil, applesauce and vanilla.
If using chocolate chips, add them here.
Pour the mixture into pan and bake approx. 45 minutes or until the centre comes out dry when tested. Allow to cool completely on a wire rack in pan.
Drizzle the chocolate topping (see below) once the cake has cooled off and serve.
If you have a double boiler, use it or else you can bring a small pot with about two inches of water to a boil. Place a bowl over the pot and melt 1 cup of chocolate chips. (I did find 1 cup of chocolate chips was a lot, though like I mentioned above, it did get used on individual pieces)
Once melted, add 1/3 cup of almond milk and mix until a smooth consistency is achieved.