It’s rather indulgent while still being a little bit saintly. It’s beautiful but a bit messy. It’s deeply-rich but still light. Do you know what I’m talking about? Well yes the cake but I think this cake is almost me in cake form.
As I placed, ok threw, the last flower on top of the cake I pronounced it imperfectly perfect and possibly the prettiest cake I’ve ever made and perfect for my 30th Birthday cake for the blog.
You see, I like to make any excuse to eat cake and that means one Birthday cake to post on the blog (I have to make that well before my Birthday so it’s ready to post), one for my actual Birthday and the usually one the weekend before or after just because. This one is a little late but better late than never right?
The gluten and dairy free chocolate celebration cake is every bit as rich as the butteriest (is that a word? It is now) of mudcakes with not a whiff of butter in sight. It passed the Will test too. While yes it does still have sugar in it, that’s about it on the naughty list. Totally means you can eat it for breakfast right?
So now I leave you with cake. Chocolatey, delicious cake. Enjoy!
Also try my chocolate mud cake recipe. It’s just as delicious…
- Preheat oven to 180C (350F).
- Grease (with coconut oil) and line a 22cm (9”) round spring-form tin.
- Place the oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring with a whisk, for 2–3 minutes or until smooth then set aside to cool.
- Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2–3 minutes or until thick and light in colour.
- Take the bowl off the stand and add the cooled cacao mixture then use a spatula to fold it all together.
- Remove the mixture to a large bowl then add the almond meal and mix it through.
- Wash the mixer bowl.
- Place the egg whites in mixer bowl and whisk until stiff peaks form.
- Gradually add the remaining sugar and whisk until thick and glossy.
- Add the egg white mixture to the cacao mixture and fold just until combined.
- Pour into the tin and bake for approximately 25 minutes.
- The cake will still have a slight wobble in the centre when it is cooked.
- Set aside to cool to room temperature then refrigerate for 2–3 hours or until chilled.
- Make whipped coconut cream and melt the chocolate.
- Load the cake up with whipped coconut cream and then decorate with edible flowers and raspberries.
- Drizzle with melted chocolate then dust with extra cacao.