This article shared with permission from Organic Spoon.
Here it is–Braxton’s EPIC (if I do say so myself) chocolate birthday cake. So, this is the same recipes as Grandma’s Birthday cake, except I made 3 of them so I could tier it, and I forgot to sprinkle cacao over the top. But also, I decided not to use the avocado mousse topping like I used in the other one because I didn’t think it would hold out of the fridge for the day, which this cake needed to be able to do.
I did want it to be super decadent so I used 70% dark chocolate, so the frosting does have sugar in it. The cake bases themselves don’t have any refined sugar, and I used an organic, fair-trade, 70% dark chocolate.
OK so it has a bit of sugar (which we NEVER have at home), but it was a one off and it was actually so worth it because it was amazing. No one could believe that it was dairy and gluten free.
I made the same cake in a smaller version for Braxton’s cake smash cake.
Now, I wasn’t sure it would be a perfect mixture if I just tripled the mixture from my original recipe, so–and yes this does make it more time consuming so totally up to you if you want to give it a go tripling it!–I made the mixture 3 separate times. So when reading the ingredients below, you have to do those measurements 3 separate times.
For the frosting, you only need the measurements I give you as is.
Right, here it is!
Chocolate Birthday Cake – Gluten, Wheat & Dairy Free
*Remember, do the measurements below, 3 times.
- 150ml extra-virgin olive oil
- 50g raw cacao powder
- 125ml boiling water
- 2 teaspoons vanilla extract
- 150g ground almonds
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- Pinch Himalayan salt
- 150g Natvia or coconut palm sugar
- 3 free-range organic eggs
- 500g dark chocolate
- The cream from the top of 4 cans of coconut milk (full fat), room temperature
- 2 tablespoons Natvia icing sugar (if using standard Natvia, grind it in a coffee or spice grinder)
- The cream from the top of 2 cans of coconut milk, chilled
- Preheat oven to 170° and grease 3 25cm springform cake tins. Line bases with baking paper and grease with coconut oil.
- Sift the cacao into a bowl and whisk in the boiling water with a fork until you have a smooth, chocolatey, still runny paste. If you have a Kitchenaid or electric whisk with its own bowl, do it in this; it will make it extra creamy. Whisk in the vanilla, then set aside to cool.
- In another bowl combine the ground almonds with bicarbonate of soda, baking powder, and salt.
- Put the sugar and olive oil into a bowl and beat together with the electric whisk for about 3 minutes, then add the eggs one at a time, with a slow speed so it aerates. After the 3 minutes, add the ground almond mix, and mix until incorporated.
- Finally, add the chocolate mix slowly until combined and pour into the prepared tin.
- You can do all of this with a handheld whisk, a fork and spoon if you don’t have a Kitchenaid but using one, will just make the mixture a bit creamier. I have done it with and without and was nice both times – just a bit fluffier with!
- Bake for about 30 mins. The sides should be set but not burnt and the top center should still look very slightly damp.
- Repeat this two more times with the other cake tins. I also put them in the oven separately so I could make sure they didn’t under-cook, but you can try and put them in all together if you want.
- Remove the cake from the oven. Leave to cool for 30 mins before removing from the tin.
- While in the oven make the ganache.
- Heat the coconut cream in a saucepan over a medium heat. Remove from the heat just as it comes to the boil. Put the chocolate pieces in a heatproof bowl, pour the coconut cream over and stir gently with a wooden spoon until the chocolate has melted and you have a smooth, thick ganache. (If some of the chocolate still hasn’t melted, add boiling water to the used pan and put the bowl on top until it melts).
- Whisk in the Natvia icing sugar. Transfer 8 tablespoons of ganache to a separate, smaller bowl. Put both bowls in the fridge for 10 minutes.
The Final Steps:
- Remove the smaller bowl of ganache from the fridge. Add the chilled coconut cream (discard any remaining watery liquid) and whisk with an electric mixer until it is a pale, milk chocolate shade and mousse-like in texture, with the consistency of double cream. Hold back one large spoonful of this and add it to the ganache in the fridge. Leave in the fridge.
- Go back to the pale mixture and now spread over the tops of two of the cakes, leaving a 1cm gap around the edge of the cake. Place the two cakes with the ganache, one on top of the other, then add the third one on top.
- Remove the remaining ganache from the fridge and gently mix so the paler one is incorporated into the darker one spread over the cake, and using a palette knife, spread over the sides and smooth down until the whole cake is covered. The cake should now be completely covered with ganache, with no sponge visible.
- Dust with raw cacao powder and decorate with strawberries if desired.
Love & health,
That cake was delicious! If you want more amazing cake recipes, check these out!
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