This weekend is celebration weekend for my own birthday. Now I know it's not polite to talk about yourself all the time, but this weekend, it really was just about me. Haha. Or, at least, the food was.
In anticipation of a potluck (aka sugar delivery party) I started searching around for a clean eating cake to take with me to the farm for my family's small gathering. Mom and Dad are just starting into calving season right now so they don't have a lot of spare time, so I come to them, instead of them coming to me. I thought a healthier cake would be good considering the next day I was looking forward to eating a very, rich, dark, unhealthy cake (more on that to come later.) This cake fit the bill. It's thick, chewy, and not overly sweet. Just make sure you have a tall glass of milk at the ready.
Chocolate Chip Cookie Dough Cake
Makes: 10-inch springform cake
2 1/2 cups white whole wheat flour
1 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 1/2 cups unsweetened applesauce
1 cup plain Greek yogurt
1 cup honey
1/4 cup olive oil
2 tsp vanilla
12 egg whites
Chocolate Chip Cookie Dough
2 Tbsp butter, softened
1/4 cup honey
1/2 tsp vanilla
2/3 cup white whole wheat flour
1/4 tsp baking powder
1/2 cup chocolate chips, 70% cocoa or higher
1/4 cup chocolate chips, 70% cocoa or higher
3 Tbsp milk
Make chocolate chip cookie dough
first. Beat together all ingredients except chocolate chips in a medium bowl. Once combined stir in chocolate chips. Drop onto a waxed paper lined baking sheet, aiming to have 12 - 18 small drops. Cover loosely with waxed paper and place in
freezer for 10-15 minutes.
Preheat oven to 375 degrees.
Prepare chocolate cake: In a
large bowl combine first 5 ingredients. In a small bowl, mix
together the next 6 ingredients. Pour wet ingredients into dry and mix
until incorporated. Do not over mix.
In a stand mixer or using an
electric beater, beat egg whites until soft peaks form. Using a rubber
spatula, fold egg whites into cake batter. Batter may
be a little lumpy, do not over mix. Pour batter into a 10 inch
springform nonstick pan. Remove cookie dough from freezer and drop into cake batter.
Bake for 45 minutes or until top of cake cracks and a toothpick inserted in center comes out clean.
Cool on a wire rack completely (at least one hour).
While cake is cooling, make the chocolate drizzle. Set a small heat-proof bowl over a pot of barely simmering water. Add chocolate
and stir until melted. Remove from heat, add milk and stir until smooth. Drizzle over
cake and let cool.
Sugar Free Mom.