Posted by Willa on 30 Dec 2007 | Tagged as: Uncategorized |
I found the recipe for this cake on What’s For Lunch Honey? Meeta says she developed this recipe from her pantry when she was craving chocolate and her son was craving chocolate cake. It is not the richest chocolate cake I have ever had but it is really good. It has nice fruity undertones that don’t overwhelm. I made this cake in two layers by making two batches of the batter, one for each layer, in round tins. I tripled the dark chocolate cream and put it between the layers and on top.Â Thanks Meeta for sharing your story and recipe.
If you’ve noticed my flour blends have been, well, a bit different lately, it’s because I’ve been experimenting with amaranth and teff flour, and arrowroot starch, and I had to buy tapioca flour when I couldn’t get sweet rice flour. The dreaded tapioca flour ! I used up the last of the amaranth flour in this cake but I have more cornflour (corn starch) to use. This was my first time using teff flour. I like it. It is nearly nutritionally equivalent to amaranth flour but the taste is not as strong. It has a good texture as well.
I forgot to add the icing sugar to the cake, but I couldn’t taste a noticeable difference. Perhaps it would have done something to the texture. I put my dark chocolate cream in the freezer to help it set up more quickly. If you do this, watch it carefully and stir frequently so you don’t end up with hardened chocolate.
125g (1/2 cup) butter, at room temperature
125g (1/2 cup) caster sugar
40g (1/3 cup) icing sugar, sieved
2 eggs, lightly beaten
1 teaspoon vanilla extract
20g (1/4 cup) blackberry preserve
145g (1 1/4 cup) gluten-free flour blend (I used amaranth, teff, tapioca flour, and arrowroot starch)
1 1/2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
60g (1/2 cup) cocoa powder
1 teaspoon bicarbonate of soda
250ml (about 1 cup and 1 tablespoon) milk
50g (2 oz) dark chocolate, finely chopped
25g (about 2 tablespoons) butter
1 tablespoon cream
30g (1/4 cup) icing sugar, sieved
Preheat oven to 175C (350F). Grease a 20cm (8 inch) square cake tin.
Cream together the sugars and butter with an electric mixer until they are smooth and creamy. One by one add the eggs, beating for approximately one minute after each one. Mix in the vanilla extract and preserve.
Sieve together the gluten-free flour blend, xanthan gum, baking powder, cocoa powder, and bicarbonate of soda. Add to the creamed mixture. Pour in the milk and gently fold in.
Pour the batter into the cake tin and smooth the top. Bake for 45 minutes until a knife inserted into the centre of the cake comes out clean.
In the meantime, prepare the chocolate cream. In a pot, gently heat the chocolate, butter, cream, and icing sugar until it becomes a rich, creamy mixture.
Take the cake out of the oven and allow to cool. Cover the cake with the chocolate cream. Allow to set. Enjoy!