Harley's Healthy Chocolate Fudge Cake

In our house, you're allowed chocolate cake for breakfast and feel good about it. This recipe makes a rich, chocolatey cake for breakfast that secretly has a bunch of nutrients. It's one of my favorite examples of how reframing ingredients changes everything.

Nutritional information:
- 1,400 calories (entire cake)
- 80 grams of protein

Slice it into 10 pieces and suddenly one serving is roughly:
- 140 calories
- 8 grams of protein
- half your daily calcium
- a serious contribution of iron and potassium

I'm a strong advocate for finding a nutritional plan that works for you and your favorite foods. Despite what people think, being overly restrictive can have long term detriments on your mind and body. This recipe calls for unsweetened cocoa that brings depth without sugar. Monk fruit keeps sweetness in check. And tofu is the quiet hero (giving the cake structure, moisture, and protein). Once blended, it bakes into a fudge-like texture that won my family over fast.

The process is simple. Into a bowl, add:

- One cup unsweetened cocoa
- 1.5 cups flour
- 1 teaspoon baking powder
- 1 cup monk, fruit powder
- 1 package (500g) tofu

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- Teaspoon of salt
- Pinch of vanilla

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- Optional: once blended into a uniform batter, add half a cup of chocolate chips

Pour batter in cake mold, and bake at 350° for 20-25 minutes. You're done!

This dessert works as breakfast, a midday snack, or a post-dinner bite that doesn’t derail anything. Try it out and let me know if you find a way to make it better.