Chocolate Mocha Cakes



1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch cocoa powder
1 cup Wholesome Organic Dark Brown Sugar
1/4 cup Wholesome Organic Cane Sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup Fair Trade coffee, strong
2/3 cup hemp, soy or almond milk
1/3 cup canola or vegetable oil
1 tbsp dark rum, optional
1 tsp pure vanilla extract

Chocolate Ganache

3/4 cup semisweet Fair Trade chocolate chips
1/4 cup soymilk or almond milk
1 tbsp dark rum, optional


Preheat the oven to 350°F. Grease mini-heart or bundt pan.

In a large bowl, whisk together flour, cocoa powder, organic dark brown sugar, organic sugar, baking powder, baking soda and salt. Whisk until well mixed and there are no clumps.

Add the coffee, milk, oil, rum and vanilla to the flour mixture, whisking mixture just until smooth.

Scoop the batter into the prepared pan. Bake the cake in preheated oven for 30 minutes or until a tester inserted in center comes out clean.

Let the cakes cool for 15 minutes and then remove from the pan. Transfer cakes to a rack to finish cooling completely. If desired, frost cakes when cool.

Chocolate Ganache:

In a microwave safe bowl, combine the chocolate chips, soy milk and rum. Microwave for 30 seconds. Remove from oven and stir mixture until smooth. If necessary, microwave mixture for another 10 seconds or so, but do not overheat (chocolate will burn).

Spread or drizzle warm ganache over cakes.

Recipe Source: Julie Hasson of Every Day Dish TV


Wholesome Organic Fair Trade Dark Brown Sugar

Wholesome Fair Trade Organic Cane Sugar

Many Wholesome products are qualified to use the following: