#chocolate cake
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Base:
Cheating - buy a box of gluten free chocolate brownie mix
Or -
- 1 cup of gluten free flour (you can use wheat flour if you want)
- 2 tablespoons of ground linseed/flaxeseed
- 3 tablespoons of oil
- ¼ cup of almond or soy milk (others are fine too)
- ¼ cup cocoa powder (you can also leave this out and have a vanilla flavoured base)
- ¼ cup soft brown sugar
- 1 teaspoon vanilla essence
- A pinch of salt
Optional
- Cinnamon
- Dessicated coconut
- Ground almonds, walnuts etc
Mousse
- x2 Silken tofu (this stuff: https://www.morinu.com/)
- 1 block of whittakers plain dark chocolate (50% or higher is fine). You can use baking chocolate but it isn’t as good. If you can’t get whittakers, aim for a good quality block of 50% or higher chocolate that’s around 400 grams (or 14 ounces)
- ¼ cup almond or soy milk (others might work too depending on your tastes)
- A pinch of salt
- ¼ cup of soft brown sugar
- 1 teaspoon of vanilla essence (natural is better but not essential)
Optional
- Cinnamon and nutmeg
- Strawberries or other fruit
- Maple syrup
- 1 ripe avocado
- Coconut oil
- Agar Agar
- Guar Gum
- Cocoa powder
- Chilli
- Coconut flakes
- Nuts
Method
- Preheat the oven to 180C (350F)
- Get a round spring form pan, it makes everything so much easier. Grease it if needed
- Mix up all your base ingredients in one go, you’re looking for a fairly thick mixture. Add almond milk and oil by the tablespoon if it’s too dry. Press the mix into the pan and make it as even as you can.
- Put it in the oven for 10-15 minutes. Either use the guide on the baking mix box, or if you’re not cheating, look for the surface of the base to gently spring back when you press on it a little. Worst comes to worst it’s not gonna matter if it isn’t super well cooked. Under cooked is better than overcooked.
- Leave the base to cool. If you’re in a hurry, put it in the freezer. I usually leave it in the freezer for an hour at least.
- Now you have to “press” the tofu. Get a bowl, put a seive over the top, and line the seive with a clean tea towel or cheese cloth. Put the tofu in the cheese cloth, and squeeze it, I find twisting the corners around helps. Water will come out, after a while, leave it in the seive to keep draining.
- Half fill a pot with water, now find a metal bowl that will fit in the pot. Break up the chocolate and put it in the metal bowl, and then float the bowl in the pot. It helps if they’re close in size, so just the bottom of the bowl is in the water. Bring the water to the boil and slowly melt the chocolate.
- Put the tofu in a blender, add the melted chocolate, and blend until smooth. Add the sugar, salt and vanilla and blend again. Over time it will get thicker. Taste test, add sugar if needed, or if it’s too intense, add a tablespoon of almond milk. Blend and test until it’s how you want it. Bear in mind that the flavours will smooth out in the fridge. I usually add cinnamon, maple syrup, and other stuff during this stage.
- If you want to use avocado, you’ll likely need extra cocoa powder. If it’s too runny, add some melted coconut oil, or a little agar or guar gum. Remember it will get a bit firmer after being in the fridge.
- Pull the base out of the freezer. If you want strawberries round the edges, now is the time to put them there. Then use a spatula to scrape the mousse into the pan. Spread it out as evenly as you can and add strawberries/other fruit, nuts, coconut etc on top.
- Chill in the fridge for at least a few hours. you should notice a change in how firm it is. When you want to take off the sides, run a knife around the edge first to loosen it.
Banana Chocolate Chip Cake w. Peanut Butter Frosting
- 2 ½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- ½ cup unsalted butter
- 1 cup white sugar
- ¾ cup light brown sugar
- 2 eggs (room temperature)
- 4 medium-sized ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk (room temperature)
- 2/3 cup mini chocolate chips plus more for garnish
- 2 sticks of butter softened (1 cup)
- 1 cup of creamy peanut butter
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
http://www.the-baker-chick.com/2014/03/banana-chocolate-chip-layer-cake-with-peanut-butter-frosting/
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Aries: Pound Cake
Taurus: Chocolate Cake
Gemini: Cheesecake
Cancer: Angel Food Cake
Leo: Triple Chocolate Cake
Virgo: Vanilla Cake
Libra: Fudge Cake
Scorpio: Molten Chocolate Cake
Sagittarius: Carrot Cake
Capricorn: Lemon Cake
Aquarius: Ice Cream Cake
Pisces: Sponge Cake
Long time no see, everyone!
I had a long break from sketching because of my health problems. Now It’s a little bit better, so next days I’ll try to make something and overcome my artblock. I would like to show something to you, because it’s sooooo pretty and I’m very surprised that someone make it!
That’s a Gâteau au chocolat cake made by Miki from Japan ( instagram @miki240311031231 ). Some time ago she just asked me to use my ONE OK ROCK chibies for decorate a birthday cake for her husband and her friend! She made a chocoplates based on my works and I’m sooo in love with it. Thank You for the recognition and support for my drawing! You are very talented and your cake looks amazing :) kisses. σ(≧ε≦σ) ♡
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“There seems to have been a murder.”
Okay, this looks delicious and easy so I wrote it down including metric conversions:
Chocolate Beet Cake from 1966
- 15oz (425g) can of pickled beets
- ½ cup vegetable oil
- 1 + ½ cups sugar
- vanilla
- 3 eggs
- 2 cups plain flour
- 1/3 cup cocoa
- pinch salt
- 1 teaspoon baking soda (bicarb soda)
Blend the can of pickled beets, including the juice.
Whisk the oil, sugar, vanilla and eggs together vigorously.
Add the blended beets.
Add the flour, cocoa, salt and baking soda (bicarb soda) to wet ingredients.
Place in a bundt tin and bake at 375°F (190°C) for 50 minutes.
Ganache:
½ a cup cream
4oz (113g) chocolate (dark?)
Melt cream and chocolate together over very low heat, just until the chocolate melts and everything is smooth. Spread over the cake.
This guy never fails to astound - or be astounded, for that matter.
