While the children were napping yesterday, I started flipping though the new Martha Stewart Living that came in the mail earlier that day. When I saw Chocolate Cake with Milk Chocolate Crunch and Caramel Sauce (Oct 2010), I immediately realized that I needed that cake. Unfortunately (or fortunately!) I didn’t have the called for ingredients in my cupboards, so I improvised using honey rather than white sugar and corn syrup, and sprouted wheat flour in place of the all purpose flour. This is what came of it!
Sprouted flour makes a more digestible and less dense baked good than unsprouted whole wheat, which makes it ideal for using in something like a cake, though it still is more dense than the refined flour counterpart.
Sprouted Wheat Chocolate Cake:
Combine in mixer:
3 tablespoons soft butter
3/4 cup honey
3/4 cup kefir (or buttermilk)
1 teaspoon vanilla extract
Mix until throughly blended.
Add all at once to the mixing bowl, and then mix:
1-1/2 cup sprouted wheat flour (to buy see my Resource Page)
3/4 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon cream of tartar
Beat 3 minutes, or until smooth. Spread into a greased round or square cake pan (I used an 8×8 inch square) and bake at 350 degrees for 40-45 minutes, or until a knife inserted comes out clean.
1 cup sprouted almonds (to buy see my Resource Page), chopped coarsely
1/3 cup bittersweet chocolate chips
In a double boiler melt chocolate. Stir in chopped almonds to coat with chocolate. Spread on a parchment paper covered cookie sheet in a single layer. Place in the freezer to set chocolate.
Honey Caramel Sauce:
1 cup whipping cream
1 cup honey
3 tablespoons butter
Pinch of salt
Over medium high heat in a saucepan, heat whipping cream, butter, and honey. Stay near the stove and stir often. As the mixture starts to darken to a beautiful caramel color, test to see if the mixture is ready by removing a spoonful and dribbling onto a plate to cool for a minute. Once cool, it should be the consistency of honey, not a thin liquid. When it gets to that point, stir in a pinch of salt, remove from heat and set aside.
When cake and caramel sauce are cool, slice cake, top with caramel sauce and a sprinkling of almonds. Store in the refrigerator.
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