Wellesley Fudge Cake

Vata: increases

Pitta: decreases

Kapha: increases

Season: Summer

Since when can chocolate cake possibly be Ayurvedic? Well, in the summer, sometimes our fire and Pitta can get a bit much. If you’re feeling overheated and irritable and ready to remind yourself of the sweetness that’s always available to your inner self, try this moist sweet cake. I also use it as my standard birthday cake for chocolate lovers. It’s especially good for the Pitta ones who can digest wheat, dairy, sugar and eggs. I do have some wheat free and alternative chocolate cakes–ones with beets and zucchini–but this is a good basic cake. Don’t tell anyone it’s Ayurvedic, since it’s really just a Northeast cake I’m serving in the Northwest. Shhh!

Ingredients:

4 ounces (squares) unsweetened chocolate

1/2 cup jaggery

1/2 cup hot water

1 3/4 cup flour

1 t baking soda

1/4 t salt

1/2 cup butter

1 1/4 cup jaggery

4 organic eggs

2/3 to 3/4 cup buttermilk (depending on thickness)

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350* F and butter two round 9 inch cake pans

2. Melt together first three ingredients

2. Combine flour, soda and salt in a separate bowl

3. Beat butter and second measure of sugar. Add one egg at a time.

4. Alternate adding flour mixture with milk.

5. Stir in chocolate and vanilla.

6. Cook for  30-35 minutes until toothpick comes out clean. Invert cake from pans after 5 minutes of cooling.

Frosting Ingredients:

6 Tablespoons butter at room temperature

(Optional: 1 ounce unsweetened melted chocolate)

2 cups powdered sugar

1/2 cup dutch process cocoa powder (unsweetened)

1/4 cup milk

1 teaspoons vanilla

Directions: Mix above ingredients until well blended and frost cake. Adjust sugar or milk for desired consistency.

Serves: 10-12 depending on portion size