Chocolate Blueberry Cake

Recipe by Chef Joey Z.
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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!