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
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.
Recipe Source: Ode to Sucanat by Linda Joyce Forristal
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