In this recipe, I am using my free products from Swanson Health. Swanson is a family owned business since 1969. It has a wide variety of products from organic foods to natural beauty products. They have the lowest prices on the Internet and there customer service is the best. You can return products up to 1 year later, no questions asked. The products are worth trying, check it out!
Are you interested in getting some free Swanson Health Products goodies to review on your own blog? Then check out the Swanson Health Blog for all the details.
I decided to make a luscious chocolate cake with ganache with my free products from Swanson Health. Though the ganache is so creamy and silky rich, I might just eat it and ignore the cake!
In the cake batter, I used the whole wheat pastry flour, which provides a finer texture, lower gluten and fiber. This flour is by Bob Red Mill and is 100% whole wheat and it is freshly milled and it contains all the wheat berry's healthy and natural elements. The palm sugar is high in nutrients and it doesn't spike your blood sugar. This palm sugar is organic by Sweet Tree and it is derived from coconut palm blossoms and it is a healthy alternative to processed sugar. In the ganache, I used the whole raw cashews, which is low in saturated fat and a good source of fiber, iron and zinc. Swanson sells these cashews in a 12 oz. bag for NOW Foods and they are organic and reasonably priced. The agave nectar which is a good alternative to processed sugar and artificial sweeteners is by Swanson and it is 100% certified organic which means it is guaranteed free of all chemicals and preservatives. Really enjoyed using Swanson Health Products in my recipes. The pricing is excellent and they make ordering on line so easy. Try Swanson, you will be very satisfied! Adapted from Womens Health Magazine.
Ingredients for the ganache:
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 tablespoons agave nectar
Ingredients for the cake:
2 cups whole wheat pastry flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/2 cup palm sugar
1/2 cup grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 teaspoon vanilla extract
Place cashews in a bowl, cover with water and soak for 2 hours.
Preheat oven to 350 degrees F. Spray a Bundt pan with organic cooking spray. In a large bowl, combine flour, cocoa powder, espresso powder, baking power, cinnamon and salt.
In a separate bowl, with a wire whisk beat egg. Mix in sugar, oil, coffee and vanilla.
Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan.
Bake for 22 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pan.
While the cake is baking, put cashews in a blender and add enough water that the cashews were soaking in to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate and agave nectar. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and frozen vanilla yogurt. Enjoy!