Chocolate cake is the ultimate comfort Desert, a sure-fire stand-by in times of stress, a reliable source of consolation when life has let us down, and a mood-enhancer and romance-inducer in more positive circumstances. But is it at all healthy?
1. It’s good for the heart and circulation:-
A recent study found that chocolate cake helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels – both common causes of artery clogging.
2. It reduces cholesterol:-
Consumption of cocoa has been shown to reduce levels of “bad” cholesterol (LDL) and raise levels of “good” cholesterol, potentially lowering the risk of cardiovascular disease.
3. It’s good for your skin:-
The flavonols in dark chocolate can protect the skin against damage (though you’d probably better still slap on some sun cream).
4. It can help you lose weight:
chocolate cake can help you lose weight Really. Neuroscientist Will Clower says a small square of good choc melted on the tongue 20 minutes before a meal triggers the hormones in the brain that say “I’m full”, cutting the amount of food you subsequently consume. Finishing a meal with the same small trigger could reduce subsequent snacking.
Chocolate Cake Recipe:-
- 200g Dark chocolate
- 200Grm Butter
- ¼ Tsp bicarbonate of soda
- 200g Light muscovado sugar
- Grated chocolate
For the Ganache
- 200g Dark chocolate.
- 300ml Double cream.
- 2 Tbsp golden caster sugar.
- 3 Medium eggs,75 ml buttermilk
- 25g Cocoa powder.
- 200g golden caster sugar,85g self-raising flour.
Preparation of Chocolate Cake
- Heat the oven to 160C/fan140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp instant coffee granules into the 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix the self-raising flour, plain flour, bicarbonate of soda, light muscovado sugar and golden caster sugar with the cocoa powder and squash out any lumps. Beat the eggs with the buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the center it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put the dark chocolate in a bowl. Pour the cream into a pan, add the golden caster sugar and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.