CHOCOLATE BLUEBERRY CAKE

Chocolate Blueberry Cake image

Provided by Chef Joey Z.

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups white wheat flour (I used spelt)
6 tablespoons cocoa powder (unsweetened)
1 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon flax seed (or chia seeds...ground fine)
3/4 cup filtered water
1/4 teaspoon celtic sea salt
1/2 cup organic blueberries (Organic please)
1 teaspoon balsamic vinegar
1/2 cup maple syrup (you can use date syrup or other liquid sweetener)
1 cup blueberries (for serving)

Steps:

Preheat oven to 350'F.
Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
Make a well in the dry ingredients and pour in the blueberry mixture.
I used my hand blender and mixed everything up well together. Add.
the liquid sweetener and mix again until the batter is nice and smooth.
Bake 30 minutes or until a tooth pick comes out clean.
Cool completely in the cake pan and flip out onto a serving platter.
At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
Bon Appetit!