Chocolate is good for you, well dark chocolate with a high cocoa content is. Cocoa is an antioxidant, rich in magnesium, manganese, copper, iron, riboflavin and micronutrients. Lucky for me that’s the type I prefer and most days I enjoy a square or two with my afternoon coffee, although it’s not unknown for me to have it later with a glass of red wine. Yes, a glass of red wine can be good for you too.
Of course dark chocolate is even better when it’s in a cake. We all deserve a treat now and then, especially if you’ve been training hard. I use plain flour but if you’re gluten intolerant then replace it with coconut flour.
1/2 cup cacao or unsweetened dark cocoa powder
1/2 cup flour
1 tsp baking powder
1/2 tsp cinnamon powder
Pinch of sea salt, I used Lava Sea Salt from Iceland (the country not the shop)
6 free range eggs
1/2 cup maple syrup
1/2 cup extra virgin olive oil
1/2 cup coconut milk
1 tsp vanilla bean extract
150 g bar of dark chocolate (70+% cocoa)
150 ml single cream
pinch of sea salt
Preheat oven to 160c / 320 F,
Line a 9″ (20 cm) round baking tin with parchment aka grease proof paper.
Place the dry ingredients (cacao, flour, baking powder, cinnamon and sea salt) into a mixing bowl.
Whisk in the eggs, syrup, oil, milk and vanilla and mix until all the ingredients are combined into a smooth liquid.
Pour the liquid into your lined baking tin.
Bake for 55-60 minutes or until cooked through.
Remove from the oven, place on a wire rack and allow to cool.
Chop your chocolate bar into small pieces
Pour the cream into a pot and heat at a medium setting until just before it boils. Don’t let it boil.
Remove the pot from the heat and gently stir in the chocolate.
Add a pinch of salt.
Let the mixture stand for three minutes, without stirring it.
Now stir gently for three minutes, or until the mixture looks smooth and glossy.
Pour and spoon the mixture over the top of your cake.
Allow the topping to cool and then spread it evenly with a spatula.
Remove the parchment paper.
Voila! Your cake is now ready to cut and serve or store and take to your next race to share with friends, family and running buddies.
Of course, I served mine with some natural greek yoghurt.