Wednesday, November 20, 2013

clean eats | Perfect Chocolate Cake + Perfect Icing


This recipe is so awesome. My kids love this cake, and what I love most about it, is when I feed it to them, I know they are eating real food and no sugar. It makes giving in to their cake begging a completely guilt free fun time. 

And for each 1/16 slice of cake, it’s only going to run you 138 clean eating, sugar free calories. And trust me, that is a BIG serving. This is an awesome, thick, fudgy cake. If you can pack in a bigger piece, you go girl! Because 1/16th gone, and I’m ready to drop into a chocolate coma. It’s rich, rich, rich!

>>> INGREDIENTS <<<

For the Cake
48 packets truvia
1 and 3/4 cups whole wheat pastry flour + little extra for dusting
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup unsweetened original almond milk
4 ounces part-skim ricotta cheese
2 teaspoons vanilla extract
1 cup boiling water

For the Icing
48 packs truvia
1 teaspoon corn starch
3/4 cup reduced fat cream cheese
4 ounces unsweetened baking chocolate, melted
1/2 cup unsweetened original almond milk
1/2 teaspoon salt
2 teaspoons vanilla extract


>>> DIRECTIONS <<<

Preheat your oven to 350 degrees. Lightly spritz two nine inch round pie pans with non-stick organic olive oil cooking spray, and coat with a light dusting of whole wheat pastry flour.


We’re going to start with the cake! In a large bowl, stir together the Truvia [48 packets], whole wheat pastry flour, cocoa [3/4 cup], baking powder, baking soda and salt [1 teaspoon]. Add the eggs, unsweetened almond milk [1 cup], part-skim ricotta cheese and vanilla [2 teaspoons] and mix for 2 minutes on medium speed with a hand mixer.


Then stir in the boiling water. The batter will be super thin. Don’t worry, it’s supposed to be. 


Pour evenly into the pie pans. Bake 25-30 minutes in the preheated oven, or until a toothpick inserted into the middle comes out mostly clean. Remove the cakes from the oven and cool them in the pans for 10 minutes. 


During this time they’ll flatten out like gorgeous little torts. This is the easiest recipe to ice. I love it! You don’t have to contend with the fat, over puffed middle. You’ll see what I mean when you get to the icing stage. After 10 minutes, run a knife around the cakes and pop them out. 

This is a SUPER durable recipe, so don’t worry about ruining them. They’ll pop right out. Then take a paper towel and dust off any extra whole wheat pastry flour. Again, not temperamental. You can hold them firm and dust. Nothing is going to happen to them unless you toss them across the kitchen like a frisbee. Remove to a wire rack to cool completely.


Now we’re going to knock out the icing. Combine the Truvía [48 packets] and corn starch in either a blender, coffee or spice grinder, or small food processor and pulverize until super smooth. The ingredients will literally grow. According to Truvia, the volume should increase 30-50%. That’s exactly what will happen every single time. It will make the frosting SUPER smooth and awesome.

With your hand mixer, beat the cream cheese for 2 minutes at medium speed. Sift the powdered Truvía Blend into the mixing bowl. 


Add the melted chocolate, almond milk [1/2 cup], salt [1/2 teaspoon] and vanilla [2 teaspoons] and mix at low speed for 1 minute. Then mix at medium speed for 3 minutes. Voila!


Now all you have to do is ice! Take the first piece of cake and set it ugly side down. Okay, ugly is a nasty word. Put the not perfectly flat side down [also known as the top side]. Ice the top and place the other piece of cake, top side down, on top. 


Then ice the top and sides of your entire cake. That’s it! You can play around with the design. Some people like swirls, some like dips and waves in the icing, and some like it super smooth and professional looking. Decorate to fit your entertaining needs. Then eat till you drop! Cover and store the rest in your fridge for up to a week.

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