So. This school term is over. O-V-E-R. A week off holidays. Being back to sleep. MY BED. Blogging. Not running because of my injury, but rocking that bike anyway. Did I mention that I’ll be able to take naps and everything.
More like FIESTA!
Ok that was lame. Again. But don’t be so hard on me guys. Take into account that I haven’t been sleeping much for like the past two months. It’s not me who’s typing but caffeine. So yeah, accept the fact that this will be a rather weird post. Or, you may close this tab and leave now therefore missing this post.
And do you think you’d want to miss this chocolate loaf?
I thought so.
It’s time to celebrate. And what’s a better way to celebrate stuff than having chocolate cake for breakfast? Yes, I’m taking the law into my own hands and calling this bread so we can all have it for breakfast and be happy and stuff. Makes perfect sense, right? Right.
Thing is, that this bread does taste like the cake. And I’m talking real cake here not that stuff masquerading as chocolate cake when it’s dry chocolate-wannabe crumbs instead. Seriously, who has time for that? Not me, that’s for sure. When I crave cake, I want something super chocolaty, fudgy, somewhat dense AND fluffy at the same time and with melty chocolate chips. This cake has it all. And let me tell you that it’s super duper healthy too:
-It has no processed sugars at all but you wouldn’t tell it’s made of dates and a bit of raw sugar. Do you understand now why I made my local store run out of dates twice this week? Love that stuff.
–100% wholewheat. And still not dry or gummy. Can I have a heck yeah? ((Heck yeeeeaaah)) The texture of this beauty is flawless I’m telling you.
-No butter at all but a mixture of heart-healthy olive oil and greek yogurt. Result? A darn moist and fudgy chocolate loaf that will make you want to live off chocolate cake for ever. Not that it happened to me or something…
-It freezes like wonders and when you microwave to defrost it… oh wait… it gets x1000000 times fudgier and the chocolate chunks get all melty and it’s like heaven on Earth I just can’t. Seriously. SERIOUSLY. This bread is too much for me.
I’m judging you so hard if you’re still reading this by now and not in your kitchen, soaking the heck out of those dates. C’mon go ahead and make your local store run out of dates. The rest of customers might hate you but on the other hand: do you really care? I mean, you have cake now – it’s not time to mind your neighbours wanting to punch your face.
I’ll stop being lame now and get back with catching up with blog reading, which I missed so much while I was studying. See you later and I’m really hoping that you have chocolate crumbs all over your face when we do.
- 250 grams dates (weighed after pitted)
- 3 grams baking soda
- 180 ml. boiling water
- 150 grams white wholewheat flour
- 90 grams cocoa powder
- 50 grams raw sugar
- 15 grams baking powder
- 90 grams olive oil
- 120 grams 2% greek yogurt
- 3 large eggs (180 grams)
- 2 egg whites (60 grams)
- 1 + 1/2 tsp. vinegar
- 100 grams chocolate, chopped
- Soak the dates in boling water and add baking powder. Microwave or heat on the stove until dates get super soft. Blend mixture to make a date paste. Set aside.
- Whisk together dry ingredients in a bowl and stir all of the wet ones later. Mix with an electrical wire whisk until combined.
- Add chocolate chunks.
- Bake at 200ºC (400F) for 40-45 minutes or until a toothpick comes out clean when inserted in the center.
- If you don't have raw sugar (it's so expensive), feel free to use brown sugar.
- If you can't find white whole wheat flour, use half white and half wholemeal flour.
- This freezes well. Reheat in microwave.
- This recipe is clean eating approved.
Have a nice day or in other words: make this cake, eat it and ensure that your day is a fantastic one.