3 oz unsweetened baking chocolate
[or with Green & Black’s
Organic 72% Baking Bar use 3 sections of 6 as it comes marked in 30
little pieces – 6 of those pieces equal roughly 1 oz.]
1/3 cup water
¾ cup real organic butter (1 and ½
sticks)
2 ¼ cup sucanat
(except I only used 2 cups
with the OrganicBaking Bar as it has some natural sugar in it]
2 eggs
2 cups organic unbleached white
flour
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1 teaspoon vanilla
• Melt and stir the chocolate over
low heat with the 1/3 cup water. I use a small pan with a ceramic
insert and a wooden spoon. Some water goes into the pan as a steamer
and the ingredients (chocolate and 1/3 cup water) go into the ceramic
bowl. This melts the chocolate without burning it. I was impressed at
how smooth the organic dark chocolate is. Don’t microwave! Let the
chocolate cool.
• Cream butter and sucanat
until reasonably fluffy.
• Add eggs and mix well
• Blend in chocolate
• Combine dry ingredients and add
alternately with 1 cup water at low speed. Mix just until well blended
• Stir in vanilla
I grease (with a little butter) a
glass or pyrex baking dish roughly 13" by 8" and pour the batter in
there and bake for about 30 min. or so – it will depend on your oven.
Or you can grease and flour the
standard cake pans:
Two 8" – 35 to 40 min.
Two 9" – 30 to 35 min.
(That’s according to the recipe –
again it will depend on your oven)
It was so good with the organic
dark chocolate, I didn’t even ice it. But if you want some icing,
here’s a recipe that works with sucanat. (I hate to use powdered sugar.)
2 cups sucanat
2 oz organic chocolate (or ¼ cup
organic cocoa)
[You should have 2 oz left over
from 1 bar if you use the G&B bar mentioned above.]
½ cup (1 stick) of real organic
butter
½ cup milk
1 teaspoon vanilla
optional: 1 cup chopped pecans
[I actually cut the icing
recipe in HALF for the sheet cake]
Melt and stir the chocolate and
sucanat together in a small pan. Mix well. Add butter and milk.
Bring to a boil and let it bubble
gently for 2 minutes (or so).
Remove and let cool. Then beat at
medium speed to spreading thickness.
Stir in vanilla. (I usually toss it
in towards the end of the beating – it works fine for me.
