Simple and delicious healthy recipes

Best Chocolate Birthday Cake

This is the best ever Chocolate Birthday Cake and it is gluten free and refined sugar free (if you’re using a good quality dark chocolate without refined sugar in it). It turns out like a fudgy mud cake.

It’s ultra impressive and you can make it as big or small as you like. The recipe is for 1 layer but you can make a multi-layered cake to really wow your birthday girl or boy. In the one pictured, I made 5 layers. 3 using a large (24cm) springform cake tin and 2 layers using a small (18cm) springform cake tin.

Tip: When you’re making a multi layered cake, you’ll probably need to carefully slice off a bit of the top so that it’s completely level. Otherwise you’ll have a wonky cake. Do this by placing your cooled cake on a flat plate that can swivel easily and, using a bread knife, cut a shallow line the whole way around the cake, turing the plate as you go and then gradually cut deeper and deeper until the top part comes off. It will generally just be the edges as the middle sinks down after it is removed from the oven. Get down so that your eye is level with the top of the cake to make this easier.

Best Chocolate Birthday Cake 

Ingredients:
100ml coconut oil
100g 70% cacao chocolate
1/2 cup (125ml) rice malt syrup
1/2 tsp vanilla powder
3/4 cup coconut sugar
1/2 cup (50g) almond meal
1 tbsp (10g) coconut flour
1 tbsp (10g) tapioca flour (can sub arrowroot flour or rice flour)
1/4 tsp bicarb soda
pinch salt
4 eggs

Chocolate Ganache Icing:
1 parts cream to 3 parts 70%+ dark chocolate (e.g. 100ml cream and 300g dark chocolate)
Method:

Preheat the oven to 180°C and line a springform cake tin with baking paper. Do this by taking the tin apart, placing a sheet on the bottom and then cutting a separate strip to sit snugly on the edges of the inside of the tin. Use some butter or coconut oil to stick the paper to the tin to make this easier for you. Lock the tin down and use a butter knife or just your hands to make sure the paper on the side sits down and is locked in when you close it.

Prepare a double boiler by placing water in a saucepan, heating it on a low to medium heat and putting a metal or glass bowl on top.

Place the chocolate and coconut oil in the bowl and allow to melt, stirring every now and then.

Once completely melted, remove from the heat and add the rice malt syrup, vanilla and coconut sugar. Stir well.

Add the almond meal, flours, bicarb soda and salt and mix well. Then add the eggs and mix thoroughly.

Pour the mixture into the prepared baking dish.

Baking time will depend on what size springform tin you use but it will probably be around the 35 mins mark. Just keep an eye on it and it’s ready when a skewer comes out clean. You want this cake to still be moist in the middle so it’s better to slightly undercook it than overcook it.

Remove from the oven and allow to cool for about 5 mins in the tin before transferring it to cool further on a wire rack without the tin.

Repeat the process to make more layers.

To make the chocolate ganache, chop the chocolate into small pieces.

Heat the cream in a double boiler on a very low heat and then slowly add the chocolate whilst constantly stirring. Turn off the heat and continue stirring until all the chocolate has melted. It’s important to remember that you only want to heat the cream to a point that it can melt the chocolate. Boiling the cream isn’t desirable.

Allow the ganache to cool in the fridge until it starts to stiffen, then mix it in an electric cake mixer until it lightens in colour. Now you’re ready to use your ganache on your cake.

Decorate as you please. I used mixture of naughty treats, fruit and flowers. My decorating skills leave a little to be desired.

 

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