triple threat chocolate attack

tripple threat chocolate cake... chocolate ganache. rich, moist chocolate cake made with quinoa. chocolate & vanilla bean cream filling! Entirely gluten-free

Sometimes I cheat….

What I mean by that is, if I have to make a cake for a tasting (as I’m doing today), I wont make a whole cake.

…I like to do what I call the “half-a-cake“. What I mean by that is, I divide the whole recipe in half, bake only one layer of cake, cut that cake in half & stack it on top of itself. Then decorate as intended.

It’s cheating without cheating.

Truth is, if I made the entire cake, I’d eat anything that wasn’t being given as a sample.

…And then I’d be huge.

Todays cake was made as a half (although the recipe given is for the full shebang). It was a special request from a couple who are about to renew their vows & want something a little special to mark the occasion.

My orders were, that they wanted it chocolate, chocolate & more chocolate….. & that it had to be moist! Well, ok, I can do that.

What I have here is a rich, moist, bitter chocolate cake. That has then been filled with a light chocolate & vanilla bean cream filling. & that whole thing has been covered entirely with a chocolate ganache that is neither dark chocolate nor milk chocolate but rather somewhere in-between.

Message received!

They’ve also asked me to make BINGO cookies as their giveaways for the occasion. Turns out they are quite avid BINGO players who frequent ballsupbingo more often than not. Hey, we each have our quirks. Turns out the game can be quite fun (yes, I may or may not have wandered over & played a few games).

Any way, I’ve not done the cookies yet, but the cake tasting went quite well… looks like I’ll be making about 30Kg of it!

I’d also like to share that I used quinoa as the selling point for the cake. I mean, besides the fact that it is completely gluten-free & the cake was absolutely delicious, quinoa is incredibly healthy for you. Since people are always trying to be more health conscious, I thought I’d throw that little tidbit in there.

Ingredients, cake:
– 400g over cooked golden quinoa (it needs to be kind of mushy) {approx 150g dry quinoa}
– 250g sugar
– 200g unsalted browned butter (follow the technique used to make these brownies)
– 100g cocoa
– 4 eggs
– 300ml milk
– 1.5 tsp baking powder
– 0.5 tsp bicarbonate of soda
– 1 tsp salt
– 1 tsp xanthan gum

Directions, cake:
1. pre-heat the oven to 175C. Grease & line two 20cm springform cake tins with parchment.
2. cook the quinoa according to the instructions on the packet plus an additional 10 minutes (add more water if needed). The quinoa should be soft by the time it has finished cooking. Once cooked, transfer the quinoa into the bowl of your stand mixer along with the sugar & beat until smooth. Add the cocoa to the mix & continue to beat until it is a smooth paste. Next, add the butter & beat.
3. add the eggs one at a time. Beat until smooth & incorporated. Add milk, continue to beat until all has been blended.
4. lastly, add the dry ingredients to the mix & beat for two minutes until it smooth. Divide the  ingredients evenly between the two cake tins & bake for 35 – 40 minutes. Cakes are done when a toothpick can be inserted into the middle & will come out clean. Remove the cakes from the oven. Allow the cakes to cool completely before proceeding.

Ingredients, cream filling:
– 250ml heavy cream 35%
– 10g cocoa
– 100g icing sugar
– 1/2 tsp vanilla bean powder

Directions, cream filling
1. combine all the ingredients together & beat until you can make stiff peaks. Spread the cream on top of one of the cakes in a nice, even layer. Place the second cake on top & press down slightly.

Ingredients, ganache:
– 250g dark chocolate
– 100g milk chocolate
– 350g heavy cream 35%

Directions, ganache:
1. combine all the ingredients & melt either in the microwave or over a double boiler. If melting in the microwave, do it in 30 second bursts & stir between each round to ensure the chocolate does not burn. If over a double boiler, stir continuously until all the chocolate has melted & the cream & chocolate are blended.
2. allow the mix to cool to room temperature.
3. place the cake on top of a wire rack & place a large bowl underneath it. Slowly pour the ganache over the cake making sure it completely covered the top & sides. Allow all the excess ganache to completely stop dripping, once this happens, the cake can be transferred to a place or a cake stand & placed in the fridge until the ganache completely hardens. Once that happens the cake is ready to serve.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


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