Chocolate cake 'gift'

The cake ‘gift’ I made as a gift for my daughter’s birthday. It looks eye-catching and surprisingly but it is really easy in preparing. The topping is made of raspberries instead of heavy and sweet buttercream or sugar icing. Inside is chocolate cake with malted milk powder which slightly diversifies the taste and the top is covered with thin layer of chocolate ganache (as few as needed to glue raspberries), you can also use jam. The cake is very yummy and do not soil hands what is a big advantage on children’s party. Enjoy! P.S. The bow is edible too.

 

square pan 8x8 inch

 

 Ingredients:

  • ¾ cup butter
  • ½ cup + 2 tablespoons sugar
  • ½ cup golden sugar
  • 3 eggs
  • 1 cup + 2 tablespoons all purpose or cake flour
  • 2 teaspoons baking powder
  • 7 tablespoons malted milk drink (powder)
  • 7 tablespoons cocoa powder
  • 1 cup milk

Topping:

  • 100 g dark chocolate
  • 1 teaspoon butter or plant oil
  • 500 g raspberies
  • 50 g sugar fondant

 

Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

In a medium saucepan place malted milk drink powder and cocoa powder and pour the milk over. Stir and heat gently until boiled and started to thicken. Remove from the heat and let cool. In a bowl of a stand mixer beat butter and both sugars until light and fluffy. Add eggs, one at the time and beat well after each addition. In separated bowl mix together flour and baking powder. Add to the butter-eggs mixture alternate with chocolate milk mixture. Mix until well combined. Once the mixture is ready spoon the batter into prepared pan. Bake for 25 minutes, then lower the oven’s temperature to 325°F and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few minutes then transfer to the wire rack to cool completely.

Make topping: melt the chocolate in double boiler or microwave. Add butter or oil and mix. Set aside to cool and thicken. Meanwhile make the bow. Roll out the fondant to 1/10 inch thickness. Cut off three strips 1 inch wide and 8 inch + double high of the cake length.

Place the cooled cake on the serving plate and spread the thin layer of chocolate ganache over the top and all sides. Place two strips over the middle of the cake, perpendicularly to each other. Form the third strip into a bow and place in the middle of crossing strips. Fulfil all empty spaces between the strips with raspberries (standing them vertically and tight). Place raspberries on sides of the cake too.


 

Category: Layered.

Tags: chocolate, cocoa, raspberry.

Very chocolate ice cream (vegan)

Next ice cream made in 100% of plant ingredients. This time my children decided for very chocolate flavour. Ice cream taste perfectly chocolate-y, are creamy and yummy and children did not notice any differences comparing with store bought ice cream. Preparing takes few minutes and brings so many healthy benefits so do not hesitate to try them. Enjoy!

 

about 1 l

 

 Ingredients:

  • 1 ½ cup coconut milk (the whole can)
  • 4 tablespoons cocoa powder (I used very dark alkalized cocoa – recommended)
  • 5 tablespoons agave syrup
  • 2 tablespoons coconut syrup
  • 4 tablespoons almond butter
  • 1 teaspoon arrow root powder
  • 5 pitted dates

 

 
 
 

Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls. Sprinkle with raw cocoa nibs.


 

 

 

Category: Desserts and ice creams.

Tags: cocoa, coconut milk, dates, glutenfree, vegan.

Rose ice cream (vegan)

Yummy, aromatic rose ice cream to prepare at home. It takes few minutes and you do not need to owe ice cream maker. 100% ingredients are plants, all flavours and colours are natural and no sugar is added. My children love ice cream and they eat any amount in any taste. So I am very happy that they eat fruits and vegetables hidden in ice cream body. Enjoy!

 

about 1 l

 

 Ingredients:

  • 3 small/medium bananas cut In pieces and frozen
  • 1 cup coconut milk (thick part from a can refrigerated overnight)
  • ½ cup almond milk
  • ½ tablespoon coconut syrup
  • 1 ½ tablespoons freeze-dried beet root (powdered)
  • 1 teaspoon pure rose extract

 

 
 
 
Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.

 

 

 

Category: Desserts and ice creams.

Tags: banana, beetroot, coconut milk, glutenfree, rose, vegan.

Vertical spinach cake layered with rhubarb mousse

I made several layer cakes, different flavours. They all were shaped as classic horizontal layer cakes alternated with sponge and cream. At this time I made new type of cake with sponge’s and mousse’s layers placed vertical. It is not so difficult contrary to appearances. Very light sponge (which is needed here) with freeze-dried spinach connotes by eating the green tea flavour. The cake is layered and covered with delicate rhubarb mousse. This is elegant and sophisticated layer cake, perfect for birthday celebrating, subtle and light which hopefully you will like. Enjoy!

 

baking tray 17 x 11.7 inch (or slightly smaller)

 

 Ingredients:

  • 6 eggs (whites and yolks separated)
  • 2 x ½ cup + 1 tablespoon sugar
  • 2 x 1/3 cup all purpose flour
  • 2 x 1/3 cup corn starch
  • 2 x 3 tablespoons freeze-dried powdered spinach

Rhubarb mousse:

  • 600 g rhubarb
  • ½ cup sugar
  • juice of ½ lemon
  • 3 tablespoons water
  • 2 tablespoons gelatine
  • 300 ml whipping cream
  • 4 tablespoons icing sugar

Decoration:

  • ¼ cup icing sugar

 

Grease and line the tray. Preheat oven to 350°F.

Sponge 1: in the bowl of a stand mixer beat 3 egg whites and ½ cup + 1 tablespoon sugar until stiff peaks form. Lower the speed of mixer and add 3 yolks, 1 tablespoon at the time. In separated bowl mix together 1/3 cup flour, 1/3 cup corn starch and 3 tablespoons powdered spinach. Stop the mixer and gradually add flour mixture to egg foam mixing delicately with rubber spatula. Pour the sponge mixture into prepared tray and bake for 12 minutes. Dust clean kitchen towel with icing sugar and place the hot sponge on it paper side up. Remove the paper and immediately roll up the sponge together with towel starting at shorter side. Cool rolled. Repeat all work again to receive second identical rolled sponge.

Make rhubarb mousse: in a saucepan place rhubarb cut in smaller parts, sugar, lemon juice and water. Heat until sugar is dissolved, then simmer few minutes until rhubarb is very soft. Remove from the heat, place in the blender and blend until puree. Set aside 2 tablespoons of puree for decorating. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 10 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Mix the liquid gelatine in rhubarb puree and set aside to cool.

Beat whipping cream with icing sugar until stiff peaks. Still beating on lower speed add rhubarb puree, one tablespoon at the time until all puree is used. Place in the fridge.

Assemble the cake: roll out both sponges. Set aside towels. Cut each sponge in half parallel to longer side (I had 4 strips 5.85 inches wide each). Spread all sponge’s strips with rhubarb mousse and roll up the first into a roll. Place the first roll on the beginning of the second strip and roll together. Place this roll on the beginning of the third strip and roll together. Make the same with the last strip. Place this giant roll vertically on the serving plate (cut side up). Spread with remaining mousse the top and sides of the cake and smooth surfaces.

Beat together the saved 2 tablespoons rhubarb puree and ¼ cup icing sugar adding warm water if needed to receive smooth, thick but still liquid icing. Spread it on the top of the cake and let drip slightly down the sides.


 

Category: Layered.

Tags: rhubarb, spinach.

Glutenfree chocolate cake with orange curd

Chocolate cake in glutenfree version. Instead of flour are ground almonds (almond flour) which give noticeable texture. Some glutenfree cake could be dry inside but this is moist and fluffy and as bonus very easy to prepare. The topping is made of blood orange curd complementing the taste of tangy and fresh flavour and matching the chocolate perfectly. You can also use ‘normal’ oranges, the taste will be more intensive. Enjoy!

 

round pan ø 8 inch

 

 Ingredients:

  • ¾ cup butter
  • 200 g dark chocolate
  • 3 tablespoons cocoa powder
  • 4 eggs (whites and yolks separated)
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 300 g ground almonds (almond flour)

Orange curd:

  • 2 blood oranges
  • ½ cup + 1 tablespoon sugar
  • 1/3 cup butter
  • 1 egg
  • 1 egg yolk

 

Make orange curd: grate the rind and squeeze the juice of oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

In a medium saucepan place chocolate, butter and cocoa powder and heat gently until melted. Remove from the heat and let cool slightly. In a bowl of a stand mixer beat egg yolks and sugar until light and fluffy. Add butter-chocolate mixture and almond flour and beat until combined. In a separated bowl beat egg whites until stiff. Mix the foam with silicon spatula into cake mixture. Once well incorporated spoon the batter into prepared pan. Bake for 45 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few then transfer to the wire rack to cool completely. Top with orange curd before serving.


 

Category: Chocolate cakes.

Tags: almonds, chocolate, glutenfree, orange.