Not long ago I hinted at some big choices I was facing. They’re decided now: the plane tickets are booked, and the Basset has had his vaccinations.
I’m moving to Amsterdam.
It’s a surprising twist, and if you want the full story about why and how, you can read more on the original post. This move is a huge step and not one I took lightly. I’m thrilled to start this next chapter — though I’m mildly worried the airline will object to the amount of kitchen gear I plan to pack.
While that change has been looming over me, I haven’t been taking my desserts lightly. Case in point: this chocolate cake.
Preparing for a life of cycling around Amsterdam, rain and all, I’ve been spending more time at the gym. Fitness isn’t the hard part for me — I’m one of those odd people who generally enjoys going to the gym.
The real challenge is desserts: every chocolate-covered, caramel-drizzled, nut-buttered treat. Desserts are why I’ll never look like Gisele Bündchen — and I’m not willing to give them up.
So I try to compromise by making lighter versions of the sweets I love. Think of these like my healthy chocolate cupcakes — they don’t taste “healthy,” they taste like cake.
It’s really about tricking your taste buds into believing you’re indulging, while keeping the ingredients simpler and lighter. The goal is to enjoy cake that’s fluffy and satisfying without piling on a mountain of calories — a little indulgence that fits a healthier lifestyle.
It turns out I’m not alone in wanting treats that taste indulgent but are kinder to the body. March is National Nutrition Month, and as part of a campaign showing how chocolate can be part of a balanced diet, I present this cake for your plate. Fill it up and enjoy.
Don’t dwell on how “healthy” the cake is while you eat it — focus on the texture and flavour. And if you like, add a small spoonful of cream on the side.
Healthy Chocolate Cake
Recipe by Julia
Servings
8
servings
Prep time
15
minutes
Cooking time
40
minutes
Ingredients
-
6 tbsp unsweetened cocoa powder
-
1/2 cup boiling water
-
2 tsp vanilla extract
-
3/4 cup + 1 tbsp plain flour (or substitute almond meal)
-
1/2 tsp baking soda
-
Pinch of salt
-
1 cup sugar
-
3 eggs
-
2/3 cup coconut oil (olive oil can be used)
Directions
- Preheat oven to 170°C (325°F). Line and grease a medium round or square baking tin — a heart shape works fine.
- Sift the cocoa powder into a bowl, whisk in the boiling water until smooth and slightly thickened, then stir in the vanilla. Set aside.
- In a separate bowl, combine the flour (or almond meal), baking soda and salt.
- In a third bowl, whisk together the sugar, oil and eggs. Beat for about 3 minutes until thick and aerated. Reduce speed and gradually pour in the cocoa mixture.
- Slowly add the flour mixture and whisk until fully combined and no dry flour remains.
- Pour the batter into the prepared tin and bake for 40–45 minutes, until the cake starts to pull away from the sides and the top is springy but not hard.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.