Our newest recipe collaboration with Chef Mari Wills is this delicious kalo chocolate cake! Sheʻs a registered dietitian nutritionist (RDN) who was born and raised on O'ahu, Hawai'i. Chef Mari has a Master of Science in Dietetics from the University of Rhode Island, a Bachelor of Science in Dietetics from the University of Hawai'i at Mānoa, and an Associate of Science in Culinary Arts from Kapi'olani Community College.
Her business is called Bite Logic and she offers culinary nutrition services such as nutrition analysis of recipes, nutrition facts label, product and menu consulting (especially for healthier items), and she does cooking demonstrations/cooking classes throughout the community! Her website is www.bite-logic.com
Kalo Chocolate Cake Recipe:
1 cup all purpose flour
3/4 cup Resi Roots Cafe kalo flour
¾ cup cocoa powder
1 ½ cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup coconut milk
1/2 cup Greek yogurt
½ cup neutral oil
1 cup brewed coffee
1 tsp Pono Potions Lā’ie vanilla syrup
Mix dry ingredients in a large mixing bowl, in a separate large bowl, add wet ingredients. Add dry ingredients to wet and pour into a greased Bundt cake pan or 2 8x8 pans lined with parchment. Bake Bundt cake at 350F for 45 min or 8x8 pans for 35 min or until toothpick comes out clean (everyone’s oven is a little different). Set aside to cool.
Kulolo Chocolate Glaze:
1 package of Kulolo
1 cup sugar
1/2 cup coconut milk
1/2 cup Maui Kuʻia Estate Chocolate drops
1 tsp Pono Potions Lā’ie vanilla syrup
Add ingredients to sauce pan, bring to a light simmer. Optional: use immersion blender to make the sauce more smooth.
Optional: Garnish with toasted coconut and Kupu Place edible flowers
