Mouthful, isn't it? If you have no idea what I'm referring to, go (re-)read the title of this post. A delicious mouthful, that's for sure.
I was having a couple of friends over a few weeks ago and knew I wanted to bake them dessert. But it's not as simple as that. Well, not for me, at least. You see, I think quite long and hard about these things (okay not so long and hard, but just go with it for dramatic effect).
I had to make something that a) I wanted because I'd be the one single-handedly eating any leftover as the fam was out of town (no complaints here, by the way!), b) was chocolatey because duh, c) but was not too simple because I like adding a bit of flair and d) was not super involved or difficult to make like layer cakes can often be.
Then it hit me - a bundt cake. They look stunning, require minimal effort and are just the perfect dessert shape. So progress had been made: a chocolate bundt. But I wasn't happy just yet. A chocolate ganache/glaze seemed like the perfect simple topping. I wanted something to contrast with it. Something crunchy and that was visually popping. Sprinkles? Nuts? Chocolate curls? I rummaged around my pantry and found a winner: pistachios! There was one last decision to be made - should I spice up the chocolate base with anything? I was thinking a spice to complement the pistachios and fell in love with the idea of cardamom. And thus, the idea of this cake was born.
If you made it through the paragraphs on what inspired this cake, I applaud you. If not, then don't worry. Just keep scrolling and make it!
I think it's simply wrong to call cakes "healthy" (in quotations because I've realised that there's no one definition of healthy to begin with), so rather I'll just say I made some tweaks to a very traditional, indulgent chocolate cake recipe and swapped out some ingredients for lighter or less refined ones. Healthy or nah, I leave it up to you.
What I don't leave up to you is the fact that this cake is scrumptious, gorgeous and effortless.
Oh, and if you were wondering, it was a hit with my friends!
Ingredients
For the cake
I was having a couple of friends over a few weeks ago and knew I wanted to bake them dessert. But it's not as simple as that. Well, not for me, at least. You see, I think quite long and hard about these things (okay not so long and hard, but just go with it for dramatic effect).
I had to make something that a) I wanted because I'd be the one single-handedly eating any leftover as the fam was out of town (no complaints here, by the way!), b) was chocolatey because duh, c) but was not too simple because I like adding a bit of flair and d) was not super involved or difficult to make like layer cakes can often be.
Then it hit me - a bundt cake. They look stunning, require minimal effort and are just the perfect dessert shape. So progress had been made: a chocolate bundt. But I wasn't happy just yet. A chocolate ganache/glaze seemed like the perfect simple topping. I wanted something to contrast with it. Something crunchy and that was visually popping. Sprinkles? Nuts? Chocolate curls? I rummaged around my pantry and found a winner: pistachios! There was one last decision to be made - should I spice up the chocolate base with anything? I was thinking a spice to complement the pistachios and fell in love with the idea of cardamom. And thus, the idea of this cake was born.
If you made it through the paragraphs on what inspired this cake, I applaud you. If not, then don't worry. Just keep scrolling and make it!
I think it's simply wrong to call cakes "healthy" (in quotations because I've realised that there's no one definition of healthy to begin with), so rather I'll just say I made some tweaks to a very traditional, indulgent chocolate cake recipe and swapped out some ingredients for lighter or less refined ones. Healthy or nah, I leave it up to you.
What I don't leave up to you is the fact that this cake is scrumptious, gorgeous and effortless.
Oh, and if you were wondering, it was a hit with my friends!
For the cake
1 cup self-raising flour
1 cup whole wheat flour
½ cup cocoa powder
2⁄3 tsp ground cardamom
½ tsp baking soda
½ tsp baking soda
½ tsp baking powder
pinch of salt
½ cup unrefined sugar
pinch of salt
1⁄3 cup coconut oil, soft but not melted
2 eggs
¼ cup honey
1 cup plain yogurt
1 tsp vanilla extract
1⁄3 cup dark chocolate chips
For the ganache & topping
100 g chocolate - I used about 75 g dark chocolate (75-80%) and 25 g milk chocolate
¼ cup whole milk or cream
1⁄3 cup pistachios, chopped roughly
Instructions
For the ganache & topping
100 g chocolate - I used about 75 g dark chocolate (75-80%) and 25 g milk chocolate
¼ cup whole milk or cream
1⁄3 cup pistachios, chopped roughly
Instructions
Preheat the oven to 170°C. Generously brush a bundt cake tin with coconut oil. If you don't have a bundt pan, fear not - this can easily be made in a brownie pan, standard circular cake tin or even a loaf tin if you wish.
In a large mixing bowl, sift together the flours, cocoa powder, baking soda, baking powder and salt. Mix in the cardamom.
In a separate medium bowl, beat together the coconut oil and sugar until well incorporated. Then, beat in the eggs until the mixture is light and fluffy, yet thick. It should form ribbons as it falls.
Add in the honey, yogurt and vanilla and beat again.
Form a well in the dry ingredients and pour in the wet mixture. Mix until just incorporated, as overmixing will lead to a dry, dense cake.
Finally, fold in the chocolate chips.
Pour the batter into the prepared tin and tap down to remove any air bubbles. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Cool the cake in its tin for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake has cooled completely (VERY important otherwise the ganache won't set!), prepare the ganache. I actually didn't have any cream on hand, so ended up using whole milk instead and it turned out wonderfully, so I guess either will work!
Melt the chocolate and milk together over a double boiler. Once most of the chocolate has melted, take the mixture off the heat and let it sit for a few minutes. In this time, the remaining chocolate will melt.
Let the mixture cool and thicken slightly. Once the ganache has come to room temperature, or pretty much thereabouts, pour it on the cake and let it drizzle down the sides and middle naturally. Sprinkle on the chopped pistachios.
The cake is ready to serve now or in a couple of hours. Store any leftovers in an airtight container in the fridge and warm up ever-so-slightly before eating again. I really enjoyed eating this warmed up with a scoop of vanilla ice cream and a drizzle of natural chocolate hazelnut butter. Go big or go home, eh?
You don't even need me to say it, but enjoy!!
In a large mixing bowl, sift together the flours, cocoa powder, baking soda, baking powder and salt. Mix in the cardamom.
In a separate medium bowl, beat together the coconut oil and sugar until well incorporated. Then, beat in the eggs until the mixture is light and fluffy, yet thick. It should form ribbons as it falls.
Add in the honey, yogurt and vanilla and beat again.
Form a well in the dry ingredients and pour in the wet mixture. Mix until just incorporated, as overmixing will lead to a dry, dense cake.
Finally, fold in the chocolate chips.
Pour the batter into the prepared tin and tap down to remove any air bubbles. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Cool the cake in its tin for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake has cooled completely (VERY important otherwise the ganache won't set!), prepare the ganache. I actually didn't have any cream on hand, so ended up using whole milk instead and it turned out wonderfully, so I guess either will work!
Melt the chocolate and milk together over a double boiler. Once most of the chocolate has melted, take the mixture off the heat and let it sit for a few minutes. In this time, the remaining chocolate will melt.
Let the mixture cool and thicken slightly. Once the ganache has come to room temperature, or pretty much thereabouts, pour it on the cake and let it drizzle down the sides and middle naturally. Sprinkle on the chopped pistachios.
The cake is ready to serve now or in a couple of hours. Store any leftovers in an airtight container in the fridge and warm up ever-so-slightly before eating again. I really enjoyed eating this warmed up with a scoop of vanilla ice cream and a drizzle of natural chocolate hazelnut butter. Go big or go home, eh?
You don't even need me to say it, but enjoy!!
