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• Healthy-ish chocolate snack cake

I've always been a cookie baker, but lately I've discovered the ease of baking a simple cake to have in the house when people stop over, or just to have as a snack or dessert with a cup of coffee. I wanted to make a chocolate cake that veered in the direction of healthy snack (well, except for the sugar; hence the "ish"). I used the much-loved Food52 chocolate bundt cake as a jumping-off point, substituting King Arthur white whole wheat flour and calcium- and protein-fortified skim milk. (I use Over the Moon brand. Another brand is Skim Plus.) I also used brown sugar, cut down the coffee, and added an egg and some wheat germ. <br /> <br /> I know a lot of bakers use applesauce or pureed prunes in place of oil, but I don't like the texture that gives to baked goods, so I used grapeseed oil (which I happened to have in the house). You can use canola or safflower oil, or whatever the "heart healthy" oil du jour is; it's only 1/3 cup for the whole cake. (Melted butter also works.) <br /> <br />This cake takes well to other flavor combinations. I've substituted almond meal for the wheat germ and added almond extract. You could add a little cinnamon and ground chiles for a Mexican vibe. I haven't tried peppermint extract, but I think that would be great with ice cream. <br /> <br />This cake is great for a picnic because it transports easily, makes very little mess when you cut it, and even gives you some whole grains while you're indulging in dessert! <br />If you're making it for a picnic, the bundt pan is the way to go, but I've made it in a 9 inch springform pan also.

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