This one is for my dear friend Ellyn so is looking for a healthier chocolate cake recipe that is easy and fool-proof. Sorry for the lack of photos, but please feel free to submit your own - we would love to see them!
Healthier Chocolate Cake Recipe
3 cups whole wheat (unbleached) flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon (I'll be honest, the more the merrier with cinnamon in this house)
3 farm fresh eggs
1 cup applesauce (home made is best and leave it chunky for added moisture)
3 teaspoons vanilla (don't scrimp on vanilla and use the real deal if it's available)
1 1/4 cups agave nectar (or honey - but if using honey you may have to use a bit more)
2 cups grated zucchini (if you have picky eaters you may want to process the zucchini so it is not detected)
Chocolate Chips - use your discretion...I say you can never have too much chocolate (especially dark) so throw in the entire bag if you'd like!
I wish I could tell you that it matters which ingredients you put in first, last, or in the middle...but I honestly do most of my baking with small children so we are just happy to get all the ingredients in the bowl and not on one another...(side note - when telling a 6 year old to find something hard to crack the egg on - you may want to specify that although you often tell your six year old how hard-headed he is...his head is not what you had in mind).
We toss all the ingredients in the bowl and mix with a vengeance until everything looks just right! Then we have a conversation about what type of pan we are going to use - this particular recipe can be divided into a muffin pan for cupcakes, into a bread pan and called chocolate bread, or into a cake pan and frosted for a birthday party...you do what works for you and adjust the baking time accordingly.
Set the oven to 325 and bake for approximately 40-60 minutes for a cake (less for cupcakes, more for bread).