Sunday, September 15, 2013

Diabetic Friendly Chocolate Wheat Cake: & Chocolate Pudding like Frosting Ganache: & Chocolate Ganache

This Cake and Ganache can be made into a regular sinful flavors so I included both the regular ingredient and the Diabetic Friendly Version. Enjoy.

Diabetic Friendly Chocolate Wheat Cake: & Chocolate Pudding like Frosting Ganache:

2 cups granulated white sugar / Splenda

1 3/4 cups all-purpose flour / wheat

3/4 cup unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs / substitute eggs

1 cup water or coffee

1 cup regular milk/ low-fat

1/2 cup canola oil / olive

1 1/2 teaspoons pure vanilla extract

In a medium bowl sift and mix all dry ingredients, in another medium bowl mix all the wet ingredients mix well.  Now add the wet ingredients to the dry mix, with a whisk mix well. Now this cake (Diabetic) will not rise to high so you can use two smaller cake pans to make it a taller cake or you can use larger pans but this cake will come out thin I made mine on 2 / 10x3 round pans and added 2 cups of batter to each pan, baked at 325 degree for 10 to 12 minutes.  Let cool, then spread the Ganache in the center of both cakes and the top and enjoy with milk or coffee well just enjoy.

Chocolate Pudding like Frosting Ganache:

1 cup of fat-free milk Regular Milk

1 to 5 tbsp. Splenda depending on how sweet you like it you can add a bit more or less it’s up to you. Regular Sugar

1 tsp. vanilla

2 tbsp. cocoa powder unsweetened

2 tbsp. of Smart Balance Heart Right Butter  / Regular Butter

In a medium pot add all of the above ingredients, mix well over medium heat until it thickens. Once it has thickened place pot on a cool bath of ice water to cool the pudding Ganache down. Once it has cooled spread a thin layer on the bottom half of cake then the rest on the top layer enjoy.
Chocolate Ganache
1 cup heavy whipping cream
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract or any flavor you desire (optional)
1 tablespoon corn syrup for extra sweetness (optional)
¼ cup Powdered Sugar/ Icing Sugar same thing sifted (optional)
Add heavy cream to a microwave safe bowl and heat on high for 1-2 minutes until cream is hot. Add the chopped chocolate to a separate bowl. Pour hot cream over chocolate add flavoring and corn syrup and or powdered sugar  if you like and let it sit for a minute or two so the chocolate begins to melt. Stir continuously until chocolate turns to a smooth cream.  Once it has been all incorporated let it sit for about 5 minutes before using.
Store leftovers covered in the refrigerator. To reuse heat in the microwave for 30-second intervals until chocolate is smooth and creamy.

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