For the amateur baker, there is something positively sinful about mastering the art of baking a deliciously moist yet deceptively simple chocolate cake. But why dwell on the simple? Why not throw some whole wheat in there for good measure…oh and puréed blueberries for the extra kick?
What if your sinful chocolate cake was anything but simple? Inquiring minds, read on. Rich in flavor, moistened with blueberry juices and cocoa, this Whole Wheat Chocolate Blueberry Cake recipe comes to us once again from BHG, and can be prepared in no time at all. Simple to make? Why yes. But this is no conventional chocolate cake.
Raw Materials
1 cup of whole wheat flour
1 cup of sugar
6 tbspn of unsweetened cocoa
3/4 tspn of baking powder
1/4 tsp. salt
3/4 cup water
1/2 cup fresh blueberries
1 egg
1 cup of Cool Whip
1/2 cup semisweet chocolate pieces
Tools & Bakeware
microwave-safe bowl
mixing bowl
8″x 8″ x 2″ baking pan
whisk
What I did and what you should do given what I did:
1. Preheat oven to 350 degrees F.
2. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg.
Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.
3.Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
4.In small microwave-safe bowl combine Cool Whip and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Top with fresh blueberries.
And because one picture doesn’t quite do it justice, here’s one more for the road:
In a nutshell, this dessert is for the minimalist at heart, the i-just-woke-up-and-threw-this-thing-together baker. It was the simplest cake I have ever made – and by far one of the most rewarding. The whole wheat in this treat makes it much less sweet than a normal chocolate cake, bringing out the deep flavors of dark chocolate with a hint of summer fruit. While it was delicious warm, I found that letting it chill for an hour or two in the fridge really accentuated the blueberry flavor. Try it both ways – and see what works for you. In either case, you and your guests will not be disappointed!
Bon Appetit!
