dark chocolate and almond bundt cake

well, i have found nirvana...in this cake. and yes, it really contains healthful ingredients that your body will love you for and yes it contains the all mighty dark chocolate. oh, and low fat too. if there is one thing to try on this blog of mine it is this! it is super light and airy with a deep chocolatey flavor.
i used sunspire brand grain sweetened dark chocolate chips...i get them a wild oats. next time i make this, and i am thinking next week, i am going to spring for green&blacks organic dark chocolate cocoa powder...to.die.for!
i adapted it from a recipe i found on cookinglight.com that was a german chocolate bundt cake...i can't imagine that recipe holding a candle to this one though. littlefoodie is out of luck tonight on this cake...bigfoodie daddy and i will be indulging once the beast is settled!

enjoy!

1/4 cup organic cocoa
3/4 cup dark chocolate chips, grain sweetened sunspire brand
1/2 cup boiling water
3/4 cup organic natural cane sugar
1/3 cup unsalted butter, softened
1 tsp pure vanilla extract
1 tsp pure almond extract
1 lg organic egg
1/2 cup organic quinoa flour
1/2 cup whole wheat flour
2 tsp aluminum free baking powder
1 tsp baking soda
1/4 tsp cardamom
1/2 tsp sea salt
1 cup light coconut milk

topping:
1/4 cup organic oats
1/4 cup organic natural brown sugar
2 tbl unsalted butter
1/2 cup sliced, toasted almonds

preheat oven to 325F. grease bundt cake pan or 9x13 in baking pan.

combine cocoa powder, chocolate chips and boiling water...stir until combined. set aside.

beat sugar and butter until light and fluffy. add vanilla and almond extract and egg. beat until combined.

in a small bowl combine quinoa and whole wheat flour, baking powder and baking soda, cardamom, and salt.

add flour and coconut milk to the butter mixture alternatley....beginning and ending with flour. mix in chocolate.

for streusel:
combine oats, brown sugar, butter and almonds.

pour half of batter into pan. sprinkle oat/almond mixture over it.
pour remaining batter over it and bake 1 hr.

cool and eat!!!

candied ginger and dark chocolate cupcakes with coconut frosting

each sunday i make a big dinner, complete with dessert for littlefoodie, daddy and i. this sunday littlefoodies grammi and papa were off and was he excited to see them. littlefoodie and i made grilled burgers, root veggie gratin with blue cheese, grilled zucchini and these cupcakes which he frosted and sprinkled and made into a x-mas tree!
the candied ginger in these was such a nice spicy touch with the dark chocolate and tiny orange flavor., next time i would do a dark chocolate frosting but we used coconut to add some texture for our cupcake x-mas tree. try these and you will not be disappointed!
i lifted and adapted the recipe from epicurious.com, a great source of recipes.

enjoy!




5 tbls unsalted butter, room temp.
1/2 cup sugar
1 large egg
zest of 1 tangerine
1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp mace
1 cup cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 cup dark chocolate chunks
1/2 cup minced candied giner

preheat oven to 350F.

beat butter and sugar in a mixer until light and fluffy. beat in egg, zest, and vanilla.

sift flour, baking powder, salt, and spices..mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.

fold in chocolate chunks and candied ginger.

bake 20-25 min. cool completley before frosting.



cream cheese coconut frosting

1 block cream cheese, room temp
1 stick unsalted butter, room temp
1 cup powdered sugar, sifted
1/2 tsp orange extract or vanilla
zest of 1 tangerine or orange
1 cup coconut

beat cream cheese and butter until fluffy. beat in extract and zest. gradually add powdered sugar until combined. stir in coconut.