What with books upon books upon articles upon blogging upon events upon books upon trying to drum up the courage to speak up more in class, it’s no wonder I’m under a wee bit o’ stress. Also hasn’t helped that the husband has been away but he shall return in the offing, so at least that bit is solved. Now, what to do with all the other stress… I know! Sweets! Sweets and cakes and cookies and fruits and ice cream and brownies galore! Well, it surely hasn’t been a dining extravaganza the likes of Willy Wonka around here, but I have had my fair share of comfort food in the guise of delectable goodies. But since my regular running regimen isn’t quite up to snuff yet (ok regular has become thrice weekly? That’s improvement from nil eh?), I figured I ought at least try to make something semi decent without a thousand pounds of sugar and other monstrosities for my health.
And so… I googled. Naturally. And sure enough came across a recipe that was easy (and easily adaptable) and which I already had all the ingredients. Don’t be alarmed by the … well, the blues and greens. Trust me, this cake is all chocolate by the end of it. If you like richer or sweeter cakes, you might not go for this. But it turned out perfect for me, fluffy but with the right amount of density to lend a rich factor, not overly sweet but that can be adjusted to your liking. And best of all, not a scant hint of spinach whatsoever. I might try just a berry mixture or something next time, just for kicks. But for now, if you or someone you love won’t eat his or her veggies, you might as well try this. No harm. And Really, it soothed my soul.Ingredients
- 1/2 cup wheat flour
- 1/2 cup white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cocoa powder (unsweetened)
- 4 tbsp butter
- 1/3 cup chocolate chips or melting chocolate (I used semisweet chips)
- 1 egg
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 cup fresh spinach, firmly packed
- 1 cup fresh blueberries
Preheat oven to 350 F, and prepare your cake or cupcake tins by lightly greasing them.
First, let’s take care of the secret ingredients. Bring a pot of water to a slow boil (a “barely boil” if you will) and toss in both the spinach and blueberries. Let them boil for 4-5 minutes max, and then drain. Next, add them to a blender or food processor and puree away. You may want to add a 1-3 tbsp of the boiled water to it, to ensure the spinach and berries are COMPLETELY blended. You don’t want to find a leafy green in your cake later on. Oh, the distaste. Set aside.
In a large bowl, mix all the dry ingredients together (yes, the sugar is listed as a wet ingredient. Deal with it). In a saucepan, melt the butter and chocolate chips together (or you can melt them in the microwave, that works too). Once thoroughly liquefied, pour that into another bowl, combining with the remaining wet ingredients as well as the puree.
Slowly pour this velvety batter into the dry mixture, and stir until fully combined. With all the chocolate and vanilla, you won’t notice the spinach, trust me.
Pour into your preferred baking pan, and bake for about 25 minutes (I’d start checking around 22 min, especially if you’re baking cupcakes).
Remove from the oven, let cool a bit, then turn out onto a wire rack to cool completely. I read that you don’t want to sample these kinds of cakes while warm, because the smell of spinach might be lingering. Once cooled down, it’s sweet and fluffy, and perfectly delectable with a dollop of cream of a generous sprinkling of powdered sugar. Or, have it on the side for dinner. Like a chocolate salad! I see no problem with that. 🙂