Chocolate Blueberry Cake

If you are a fan of dark chocolate, you are going to love this recipe! All of my friends and family know I have a huge sweet tooth, so finding a chocolate dessert that is easy on the calories and still tastes good is very hard to find....but I found one! This recipe uses blueberries in place of oil, but the cake tastes nothing like blueberries. I made a few changes to this recipe to lower cholesterol and drastically lower the calories. The cake itself is very dense, so don't be surprised when it comes out and it's a bit stiff. The chocolate ganache is where all the flavor is going to come from. It literally tastes just like dark chocolate and it's so good. I wouldn't be surprised if I make this recipe every single week for my sweet cravings. For my version of this recipe (with all the changes), one piece is only 132 calories when you use an 8"x 8" pan and cut 8 slices (these are pretty large slices). I don't think you can get another chocolate cake recipe for that few of calories and if you can, please send it to me :)

Tips/Changes I made:

• I used Ghiradelli semi-sweet chocolate chips....quality is important when it comes to chocolate.
• I substituted the sugar for Stevia (a natural, zero calorie artificial sweetener)
• Next time I will top the ganache with a sugar free raspberry drizzle.
• I used 1/4 cup egg beaters instead of 1 egg
• Check the cake after 20 minutes in the oven. I think mine over baked and was a little dry the next day, but still yummy with the ganache.

Chocolate Blueberry Cake Recipe

1 cup whole wheat flour

1 cup sugar
6 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup water
1 egg
1/2 cup blueberries, fresh or frozen
1 cup Cool Whip Free
1/2 cup semi-sweet chocolate chips

For the cake:
Preheat oven to 350º. Mix dry ingredients in a medium sized bowl. In a blender combine water, egg and blueberries. Blend until smooth. Add the liquid mixture to the flour mixture. Beat with a mixer, scraping the sides of the bowl occasionally. Pour into a greased 8x8 square pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10–15 minutes, then invert it to serving plate. Top with ganache.

For the ganache:
In a small microwave-safe bowl, combine chocolate chips and whipped topping. Microwave for 30–60 seconds, stirring every 30 seconds. Stir until smooth.