Chocolate Blueberry Cake
I saw this recipe on Studio 5 and was intrigued, mostly because it won a $25,000 prize from Better Homes and Gardens, but also because it's healthy! If you remember the interesting healthy chocolate cake recipe I tried in March, you can see I'm always looking for ways to make yummy things healthier. Well...I'm excited to say, I think I found it! Blueberries (so much better than pinto beans, right?!).
There is NO oil in this cake! Pureed blueberries take the place of oil. Applesauce is a common substitute for oil, but I've found it changes the texture of the cake too much. You can't even taste the blueberries in this cake (but you can taste them in the blueberry sauce, obviously). It's made with whole wheat flour, too! And the ganache on top is SO good and easy to make! I liked this cake so much I think I want it for my birthday! Next time I make this I'm going to try it with blackberries or raspberries! I'll let you know how it turns out!
Chocolate Blueberry Cake
Ingredients:
1 cup whole wheat flour
1 cup sugar
6 Tbsp unsweetened cocoa powder (I used 5 Tbsp regular cocoa and 1 Tbsp dark cocoa)
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup water
1 egg
1/2 cup blueberries, fresh or frozen
Directions:
Preheat oven to 350ยบ. Mix dry ingredients in a medium sized bowl. In a blender combine water, egg and blueberries. Blend until smooth. Add the liquid mixture to the flour mixture. Beat with a mixer, scraping the sides of the bowl occasionally. Pour into a greased 8x8 square pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10–15 minutes, then invert it to serving plate. Top with ganache and blueberry sauce, if desired.
Chocolate Ganache
Ingredients:
1 cup reduced fat whipped topping, like Cool Whip Lite
1/2 cup semi-sweet chocolate chips
Directions:
In a small microwave-safe bowl, combine chocolate chips and whipped topping. Microwave for 30–60 seconds, stirring every 30 seconds. Stir until smooth.
Blueberry Sauce
Ingredients:
1/2 cup blueberries
1/2 cup reduced fat whipped topping
Directions:
Blend thawed blueberries and whipped topping in a blender until smooth and liquid. Drizzle over cake.
*We decided we like it better without the blueberry sauce on top.
Enjoy! And then enjoy again, because this cake has only 4 grams of fat in 12 servings, or 7 grams of fat in 8 servings (plus 4 grams of fiber and 3 grams of protein!).
There is NO oil in this cake! Pureed blueberries take the place of oil. Applesauce is a common substitute for oil, but I've found it changes the texture of the cake too much. You can't even taste the blueberries in this cake (but you can taste them in the blueberry sauce, obviously). It's made with whole wheat flour, too! And the ganache on top is SO good and easy to make! I liked this cake so much I think I want it for my birthday! Next time I make this I'm going to try it with blackberries or raspberries! I'll let you know how it turns out!Chocolate Blueberry Cake
Ingredients:
1 cup whole wheat flour
1 cup sugar
6 Tbsp unsweetened cocoa powder (I used 5 Tbsp regular cocoa and 1 Tbsp dark cocoa)
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup water
1 egg
1/2 cup blueberries, fresh or frozen
Directions:
Preheat oven to 350ยบ. Mix dry ingredients in a medium sized bowl. In a blender combine water, egg and blueberries. Blend until smooth. Add the liquid mixture to the flour mixture. Beat with a mixer, scraping the sides of the bowl occasionally. Pour into a greased 8x8 square pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10–15 minutes, then invert it to serving plate. Top with ganache and blueberry sauce, if desired.
Chocolate Ganache
Ingredients:
1 cup reduced fat whipped topping, like Cool Whip Lite
1/2 cup semi-sweet chocolate chips
Directions:
In a small microwave-safe bowl, combine chocolate chips and whipped topping. Microwave for 30–60 seconds, stirring every 30 seconds. Stir until smooth.
Blueberry Sauce
Ingredients:
1/2 cup blueberries
1/2 cup reduced fat whipped topping
Directions:
Blend thawed blueberries and whipped topping in a blender until smooth and liquid. Drizzle over cake.
*We decided we like it better without the blueberry sauce on top.
Enjoy! And then enjoy again, because this cake has only 4 grams of fat in 12 servings, or 7 grams of fat in 8 servings (plus 4 grams of fiber and 3 grams of protein!).
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