Wednesday, October 7, 2015

'I Love Kale!' Cakes #kaleday2015

Right about now, my husband is thinking: I could have married a nice girl...who bakes things from a box...like a normal person!


Well, that's after his little chocolate-loving heart skipped a beat when he saw a mini chocolate cake on a plate for breakfast. Then he noticed the kale leaf on the plate. He squinted in disbelief, "You didn't!"

Didn't what?

"You didn't ruin a perfectly good chocolate cake by putting kale in it...did you?!"

Yes. Happy National Kale Day!

"That's not a thing." It is. Look, they even have a logo.


Having baked enough cakes in my life, I figured I could use a basic zucchini or carrot cake recipe and tweak it a little bit. Yep...this was good. Even my highly skeptical husband devoured it...and washed it down with some mushroom hot chocolate. But that is a story for another post.


Ingredients

  • 2 C kale, destemmed and chiffonaded (I used a Redbor kale)
  • 1¾ C flour
  • ½ C organic raw turbinado sugar
  • ½ C cocoa powder (I used unsweetened Ghirardelli)
  • 2 t baking powder
  • ¼ t baking soda
  • 1½ t masala chai spice (click for my recipe)
  • 1 egg
  • 1 ¼ C buttermilk
  • ¼ C oil (I used a mixture of coconut oil and hazelnut oil)
  • 1 T pure vanilla extract
  • 1 C semi-sweet chocolate chunks

Procedure
Preheat the oven to 375 degrees F and butter your cake molds, if using. I also used some paper mini bundt molds.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and masala chai spice. Add in the buttermilk, egg, oils, vanilla extract, kale, and chocolate chunks.


Stir until just combined, then pour the batter into the prepared pans, filling each about three-quarters full.  


Bake until a toothpick inserted into the center comes out clean, approximately 20 to 25 minutes. Let cool in pans for 5 minutes before unmolding. Enjoy warm.

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