I’ve finally recovered from a whirlwind concert adventure with my mom. We left Wednesday afternoon from Charleston and drove the 4 hours to Charlotte, North Carolina to see Paramore, Fall Out Boy and New Politics in concert. It was SO good..and insanely hot.

Needless to say, I went through two giant water bottles and a massive pile of piping hot sweet potato fries (oh dear, pregnancy cravings). Who knew a music venue would have such delicious food!?

Then we proceeded to drive the 4 hours back to Charleston, getting 4 hours of sleep before my sweet little Liam woke me up.

It’s always worth it for a good concert, though. And as an added bonus, I pretty much have the hippest mother ever. You should hear her repertoire of concerts she’s attended. It’s pretty impressive.

What’s your most favorite concert you’ve ever been to?

Now, let’s talk chocolate cake.

While, I’m almost into my second trimester, my food aversions and all-day morning sickness are still very present. I’m pretty much the pickiest eater ever right now. Just feed me bbq sandwiches, pad thai or gyros and I’m good. No desserts. Period.

But a few weeks when I was still completely myself and obsessed with all things chocolate, I couldn’t get enough of this cake. It was insanely easy to make. I actually made one and loved it so much that I had to make another!

The cake is dense and rich and reminds me of a lighter, yet more compact version of a brownie. Does that make any sense? Anyway. It’s a great thing to quickly whip up for your gluten intolerant friends or just for you!

And may I suggest topping it with a scoop of vanilla ice cream?

Rich Chocolate Cake

adapted from Elana’s Pantry

Ingredients

• 1/2 cup semi sweet chocolate chips
• 1/2 cup cashew flour
• 1/4 cup cocoa powder
• dash of salt
• 3 eggs
• 1/2 cup olive oil
• 1/2 cup honey
• 1/4 cup chocolate chips, topping

How-To

1. Preheat the oven to 350°F.
2. In a blender (I have a Blendtec) or food processor, pulse the semi sweet chocolate chips until they resemble gravel. Pulse in the cashew flour, cocoa powder and salt.
3. Pulse in the eggs, followed by the olive oil and honey.
4. Pour into a greased 9 inch spring form pan and top with chocolate chips.
5. Bake for 22-26 minutes or until baked through and no longer ‘jiggles’. Allow to cool for at 10 minutes before cutting.
6. (Optional) Serve with a scoop of vanilla ice cream or frozen yogurt.