Who says you can't have your cake and eat it?
I'd say, you can! Well, I can, especially if I baked it for my birthday, which was about 2 weeks ago. But of course, I couldn't be greedy or selfish to finish the whole cake by myself. I had to share the guilt with others, too. And so I did just that.
I invited my most favourite nephew, his wife, my beloved sister and my dearest mother to join my party. The cake was such a hit that I even had a request for a "doggy bag". I kept some for myself, too, which was my breakfast treat for the rest of the week. yummmmmm!
Having said that, here's my non-wheat version of chocolate fudge birthday cake.
Chocolate Fudge Cake
What you need to have:
Ingredients*
Cake
300 g unsalted butter
275 g soft brown sugar
300 g eggs (or 5 medium-sized eggs)
3 Tsp beetroot puree (or 3 Tsp milk)
3 Tsp semi-sweet dark chocolate (melted)
1 tsp blackcurrant flavour
1/4 tsp salt
1.1/4 Tsp psyllium husk
1 tsp baking powder (sifted)
275 g all purpose non-wheat flour (sifted)
3 Tsp cocoa powder (sifted)
extra butter for greasing
white rice flour for dusting
Compote
125 g blueberries
2 Tsp raw sugar
pinch of salt
1 Tsp lemon juice
Frosting
1/4 cup evaporated milk
250 g semi-sweet dark chocolate
1 Tsp butter
* all ingredients are at room temperature
Apparatus
an electric stand mixer
measuring cups and spoons
a kitchen scale
a rubber spatula
2 square baking tins
baking paper
a conventional oven
a wire rack
an offset spatula
a microwaveable plastic bowl
a heat-resistant glass bowl
a microwave oven
What you need to do:
1. Grease the baking tins evenly on all sides and dust with white rice flour. Line the bottoms with baking paper.
2. Combine all dry ingredients and set aside.
3. With the stand mixer, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, until just combined.
5. Add beetroot puree, melted chocolate, blackcurrant flavour and salt. Mix well.
6. Fold in dry ingredients, in 3 batches.
7. Divide mixture evenly between the 2 baking tins.
8. Bake in pre-heated oven at 190°C for 20 mins.
9. Remove from oven and transfer to wire rack for cooling. Once cooled, refrigerate for 30 mins.
10. Prepare blueberry compote by pouring the blueberries, sugar and salt into the glass bowl and heating it in the microwave oven at high temperature for 3 mins at 30 secs intervals. Add in the lemon juice and mix well. Set aside to cool completely.
11. Prepare frosting by pouring the evaporated milk into the plastic bowl and heating it in the microwave oven at high temperature for 20 secs. Add in the chocolate and mix well. Do not overmix. Incorporate the butter into the mixture. Set aside to cool.
12. To assemble the cake, place one cake on a square tray or serving plate. Spread the blueberry compote all over the surface of the cake. Set aside 4 tablespoons of the leftover juice. Next, place the other cake on top. Spread the leftover juice all over the surface of the cake. Pour the frosting and spread all over, covering the whole cake with the offset spatula.
13. Refrigerate for at least half an hour before serving.
Enjoy!
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| My choc fudge birthday cake |
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| I can have my cake and eat it, too! |
