Happy Healthy Chocolate Birthday Cake Recipe

I’ll admit I have a touch of O.C.D., which means I don’t like to make exceptions to sticking to my ”eat clean” diet on any occasion—including birthdays. So, my mom, Gail (who loves sweets as much as me!!) came up with the recipe for this cake almost four years ago when we had a party to celebrate my dad’s 80^th birthday. The cake was such a hit that it’s become our “official” family birthday cake ever since! In fact, we just had this cake last night to celebrate my son’s 9^th birthday and Andy’s mom (Gram Elaine’s), 39^th birthday

Actually, the cake has sort of “grown” with each passing year. It started off as a one layer cake that was almost like a torte. Then we got the idea to add a 2^nd layer…and then a 3^rd. In my Whole Foods Diet Cookbook I give the recipe as it was originally created (and I call it “Cocoa Torte with Bailey’s Whipped Cream Topping”), but here I’ve included the ingredients for the full blow-out birthday cake shebang—all 3 layers (if you don’t want to make such a huge monster cake just reduce the ingredients by one-third.)

As the photos show, you can decorate the cake in many ways, but do  look for all-natural decorations such as those by India Tree

Blake's 9th Birthday Cake

Unlike most birthday cake indulgences this one won’t make you feel nearly as guilty in the morning. I’m not going to say it’s the healthiest thing since sprouted sliced whole grain bread because it does contain sugar—but it contains less than half of what’s in most cakes (and not to worry, it’s still sweet thanks to the pureed prunes). Truly, it really is WAY healthier than your average birthday cake. For most cakes I can’t find more than about 2 healthy “whole food” ingredients (if that!)—this one has triple that! The Happy Healthy Chocolate Birthday Cake has the following healthy ingredients:

• Prunes
• Whole wheat flour (I use “white” whole wheat flour because it’s lighter in texture  than regular whole wheat flour but still has all the same nutritional goodness—all the fiber, “germ” with nutrients, etc)
• Unsweetened cocoa
• Apples
• Pecans
• Extra virgin coconut oil

I’ll admit, sweets (and wine) really are my two biggest vices—but I’ve found that by spiking my sweets with healthy ingredients (such as nuts, fruit, whole grain flours, etc) I can help offset the damage. Plus I always limit myself to just one sweet treat a day (and I’m careful about reading ingredients on foods I buy and not eating hidden sugars all throughout the day). I haven’t figured out what to spike my wine with though—maybe I could chase it with some powdered greens =)

Anyway, here’s our healthy family cake recipe below (if you are serving the cake to kids don’t worry about the Bailey’s Irish Cream, there isn’t enough in 1 serving to make a difference). Hugs to mom for taking the beautiful photos too!! xoxo

Happy Healthy Chocolate Birthday Cake

Serves: 12

Cake

• 3/4 cup water
• 1 tablespoon plus 1 teaspoon good quality instant espresso
• 3/4 cup dark chocolate chips (such as Ghirardeli)
• 30 pitted prunes (such as Costco’s Kirland Signature brand)
• 3 tablespoons extra virgin coconut oil (such as Barleans) plus more for greasing pans
• 12 organic, free-range eggs
• 3 teaspoons pure vanilla extract
• 1 1/4 cup white whole wheat flour (such as King Arthur Flour)
• 1 cup brown sugar
• 1 tablespoon aluminum-free baking powder
• 1 cup good quality unsweetened cocoa (such as Ghirardeli)
• 3 Granny Smith apple, unpeeled, finely chopped
• 1 cups finely chopped pecans (such as Costco’s Kirland Signature brand)

1. Preheat the oven to 325 degrees. Coat three 9-inch round cake pans with extra virgin coconut oil.
2. Pour the water into a small saucepan and heat over medium-high. Add the instant espresso and chocolate chips stirring to blend all ingredients. When chocolate melts, add the prunes and reduce the heat to low. Gently cook for 1 minute to soften the prunes. Add the oil. Remove saucepan from the heat and set mixture aside to cool.
3. Place the eggs in a blender and process for 1 minute, or until pale yellow and frothy. Add the vanilla extract and chocolate-prune mixture; process for an additional minute, or until prunes are completely pureed.
4. In a medium-sized mixing bowl, mix together the flour, sugar, baking powder and cocoa. Add the egg mixture and stir to combine. Stir in the chopped apples and pecans. Pour the batter into the prepared pans. Bake in the center of the oven for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
5. Remove the torte from the oven, immediately run a knife around the inside rim and set aside to cool. Set cakes on a wire rack and let cool for at least 2 hours before frosting.

Whipped Cream Topping

• 1 cup organic grass-fed whipping cream (such as Natural by Nature) 
• 2 tablespoons white sugar 
• 6 tablespoons Bailey’s Irish Cream liqueur

1. Pour the whipping cream into a large mixing bowl. Using an electric mixer, whip the cream until soft peaks begin to form, about 2-3 minutes. Add the sugar and liqueur and beat for several more seconds.

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