This one is from eeeee!
This cake is shocking because it has no butter or oil except for, ahem, the baker’s chocolate and the chocolate chips, and very little sugar except for some brown sugar and a couple of bananas that you barely taste, if at all. I’ve also found perfectly good results with whole wheat flour. It basically comes out of the oven with a little halo over it.
Preheat oven to 350 degrees, and oil and flour a large baking dish, the deeper the better, such as a bundt cake or large loaf pan.
1) Mix these dry ingredients:
1 2/3 c whole wheat flour
¼ c brown sugar
1 c cocoa (unsweetened)
1 ¼ t baking soda or powder
2) In a blender, add:
1 c soymilk: can be plain, vanilla or chocolate, I use lowfat chocolate because I enjoy self-deception. Buttermilk can also be used.
2 bananas, beat up is fine, even a bit better than fresh
2 T vanilla
¼ cup water
3) In a microwave safe bowl:
5-8 squares bittersweet baking chocolate. I do 8.
Microwave a minute or so, till creamy. Blend quickly by hand and pour into mixture in the blender and blend about a minute.
4) Pour contents of blender into bowl of mixed dry ingredients and mix until batter is smooth, but don’t drive yourself crazy. Add ¾-1 cup semi-sweet chocolate chips. If batter feels too thick just add soymilk as needed.
Pour into pan and bake at 350 degrees for 40-45 minutes. Look for the top to crack a bit and the cake to pull back from the sides to know it’s done. After it cools, sprinkle with powdered sugar and serve. Great with whipped cream (so much for the halo).