INGREDIENTS

2 cups white flour
1 tsp baking soda
1/2 tsp salt
1 3/4 cups brewed Fair Trade coffee, strong
1/4 cup Kahlua
5 oz unsweetened chocolate
2 sticks butter
2 cups Wholesome! Organic Sucanat
2 cage-free organic eggs – 2 beaten egg whites, 1 yolk
1 tsp vanilla
Chocolate Agave Sauce

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INSTRUCTIONS

Butter a 10-inch Bundt pan and dust it with cocoa.

Sift together flour, baking soda and salt.

Heat coffee and Kahlua on low heat for 5 minutes.

Add chocolate and butter stir until melted. When mixture is smooth, add Sucanat and stir.

Let cool for several minutes. Add flour mixture, half at a time, add beaten egg whites and 1 yolk.

Add vanilla and beat for a minute or so.

Pour batter into Bundt pan.

Bake at 275°F for 1 hours or until cake springs back.

After cake cools, drizzle with chocolate agave sauce.

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Recipe Source: Ode to Sucanat by Linda Joyce Forristal