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Most people don’t need an excuse to eat chocolate cake…but just in case you do, here’s a HEALTHY chocolate cake recipe (adapted from Modern Alternative Mama’s Vanilla Sponge cake recipe in Treat Yourself: Real Food Desserts) filled with enzymes, anti-oxidants, vitamins and minerals that help protect your cells from damage and strengthen your immune system! If anyone asks you why you’re eating cake, you can say, “I’m doing it for my cells!” 😉
I’m calling it Third Day Cake because the sprouting process presents a perfect illustration at Easter: if you rinse and soak the wheat berries before bed on Good Friday, the sprouts will be long enough before bed on Easter Saturday so they won’t require another rinse. When you wake up on Easter Sunday, you can process the sprouted wheat berries for the cake. This is a great opportunity to teach children that we have new life because Jesus rose on the Third Day. Jesus Himself said of his own death:
I tell you the truth, unless a kernel of wheat is planted in the soil and dies, it remains alone. But its death will produce many new kernels—a plentiful harvest of new lives.
John 12:24 NLT copyright© 1996, 2004, 2007 by Tyndale House Foundation
Perhaps when you eat the cake, you can recite Psalm 34 (verse 8 in particular), or explain that Jesus died and rose again to give birth to the Church. Perhaps making this cake can become a new family tradition. It should be so tasty that you will want to make it more often 😉
For a vanilla cake, omit the cocoa powder and butter in the yolk batter and add an extra teaspoon or two of vanilla essence to it. You can add some arrowroot powder to the frosting to thicken it instead of the cocoa powder (mix it with the sweetener and vanilla essence first).
Overview: This recipe calls for two bowls of ingredients to be combined: a large bowl of yolk-based chocolate batter and a medium bowl of sweetened whipped egg-whites that give the cake its texture. A LONG cooking time at LOW temperature preserves the enzymes in the sprouted wheat berries.
- 1 cup dry Wheat Berries (I use Bob’s Red Mill)
- 6 eggs, separated
- 3/4 cup Demerera Sugar, divided
- 1/2 cup & 2 TBSP Butter
- 3 tsp Vanilla Essence, divided
- 1/4 tsp Real Salt
- 9 TBSP non-alkali cocoa powder (I use Hershey’s), divided
- 3/4 tsp Cream of Tartar (Spice aisle)
- 1/2 cup yogurt cheese or cream cheese
- 1/4 cup (raw) honey or maple syrup
- Sprouting equipment (jar, mesh screen, canning ring, draining tub)
- Mini/small Food Processor or Blender
- Egg Separator
- 2 x 9″ cake pans
- 3 x mixing bowls
- Mixer with beaters
- Knife to test doneness
- Oven that will bake at 200F or lower.
- 1 cup, 1/2 cup, 1/4 cup, TBSP, tsp, and 1/4 tsp measures
For Chocolate batter (large bowl)…
- Follow the instructions on the Sprouting Grains & Legumes page to sprout and process one cup of dry wheat berries.
- Add the following to the blender: yolks, 1/2 cup Demerara sugar, 2 TBSP butter, 2 tsp vanilla essence, salt. Blend until even. Pour into a large glass bowl.
- Mix 6 TBSP cocoa powder into yolk batter.
For Sweetened Egg Whites (medium bowl)…
4. In another bowl, whisk egg whites (approx. 1 cup, no yolk at all) with 1/4 cup Demerara sugar until frothy; add Cream of Tartar and beat at high speed until STIFF peaks form.
5. Combine egg white mixture into the batter, folding it in gently with a spatula.
6. Pour mixture into two buttered 9″ cake pans.
7. Put cake pans into a 200F oven. To stabilize temperature, consider putting baking tiles or a pizza stone at the bottom of the oven. To prevent dryness, put a shallow, oven-safe dish of water on the bottom rack. Bake for 5-6 HOURS. Cakes are done when they pull away (shrink) from the sides of the pan and a knife inserted in the middle comes out clean. A smell of chocolate cake in the air may indicate the cake is done or close to being so.
8. Allow the cakes to cool before releasing from the pan. These cakes should be stored in the refrigerator since they are made from living ingredients.
(adapted from Modern Alternative Mama’s Cream Cheese Frosting recipe in the aforementioned ebook)
9. After reaching room temperature, the following ingredients should be mixed in a medium bowl: 1/2 cup yogurt/cream cheese, 1/2 cup butter, 1/4 cup honey or maple syrup, 3 TBSP cocoa powder, 1 tsp vanilla essence (if honey is used).
10. Once the cakes are cool, add room-temperature frosting on the top and sides of one cake, place the second cake on top; cover its top and sides with frosting. Place in ‘fridge to make frosting firm; smooth the surface of the frosting once it is chilled.