Chocolate Cake with Added Goodness

I love chocolate cake, but I do not love the guilt that comes with it. That is why I decided to make a chocolate cake which has a bit more goodness in. If it contains a few super foods it cannot be all bad now, can it?

When I decided what ingredients to use for this cake I decided to use chia seeds. Chia seeds are one of the healthiest seed there are, they are not only full of nutritional goodness that have important benefits to your body and brain. Cranberries are full of antioxidants and even contain anti inflammatory properties. Then the raw cacao contains many essential minerals, helps increase alleviate fatigue. The creme patissiere is dairy free and made using coconut milk.

This is what I did...

Chocolate Cake with Added Goodness

Ingredients

200g Stork
200g caster sugar
100g chestnut flour
100g plain flour
1 tsp baking powder
4 eggs
3 tbsp raw cacao
2 tbsp chia seeds
100g dried cranberries

Creme Patissiere

50g caster sugar
2 egg yolks
15g cornflour
5g raw cacao
250mls coconut milk

Method

1 - Pre heat the oven to 180C fan

2 - Mix the Stork and caster sugar together until light and creamy

3 - Mix the chestnut flour, plain flour, baking powder and raw cacao together in a bowl

4 - Add the eggs to the butter and sugar one at a time along with a little flour to prevent curdling

5 - Mix in the remaining flour and chia seeds

6 - Add 75g of cranberries and gently fold into the mixture

7 - Line two sandwich tins, I used new Bacofoil Easy Bake Non Stick Paper

8 - Divide the mixture between the two sandwich tins and bake for 25 minutes

9 - While the cakes are baking prepare the creme patissiere but beating the egg yolks in a bowl with the caster sugar, cornflour and raw cacao

10 - Heat the coconut milk in a bowl over a medium heat until it reaches just under boiling point

11 - Pour a quarter of the milk into the egg mixture and thoroughly mix

12 - Pour the mixture into the pan of the remaining milk and stir over a low heat until the sauce starts to thicken

13 - Once it has thickened remove from the heat and pour into a bowl, cover with clingfilm and leave to cool

14 - Once the cakes have cooked remove from the oven and remove from the tins and leave to cool on a cooling rack

15 - Once the cakes are completely cooled spoon over half of the chocolate creme patissiere over the bottom sponge

16 - Place the second cake on the top and spoon over the remaining chocolate creme patissiere over the top

17 - Sprinkle the remaining 25g of cranberries over the top

This cake is a delicious dessert or afternoon treat. As it has the added goodness from the raw cacao, chia seeds and cranberries it is a little less guilt ridden! Even though you are having chocolate you can enjoy it as you know you are getting the added goodness too!

Enjoy x

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Disclosure: I was sent some Stork vouchers and a goodie box from Bacofoil for the purpose of this post. No cash payment was received.