Mel Christensen

Mel Christensen

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Surprise Chocolate Birthday Cake

Surprise Birthday Cake

 

Surprise Chocolate Birthday Cake

*Gluten, Dairy, Refined Sugar & Nut Free

 

Ingredients:

(For two 23cm cake pans)

  • 1 cup (130g) coconut flour
  • ¾ cup (65g) high quality cacao/cocoa powder
  • ¾ tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. sea salt
  • 9 free-range eggs – room temperature
  • ¾  cup (150g) coconut oil (plus extra for greasing pans)
  • 1 cup (250ml) pure ‘A grade’ maple syrup (or honey/rice malt syrup etc.)
  • ¾ (175ml)  cup strong brewed coffee
  • 1 tbsp vanilla extract

 

Method:

  1. Preheat oven to 180C
  2. Grease 2 x 23cm cake pans with a bit of coconut oil and line with baking paper.
  3. Combine coconut flour, cacao, baking soda, baking powder and salt in a small bowl and set aside.
  4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs until light.
  5. Add the oil, maple syrup, coffee and vanilla extract and continue to mix until combined.
  6. Add the dry ingredients into the wet ingredients.
  7. Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl and beat cake batter on high speed for about one full minute so that the batter is fluffy.
  8. Divide batter between the two prepared pans.
  9. Bake for 30-40 minutes or until a skewer inserted in the center comes out clean.
  10. Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely. For best results, wrap each cake tightly in cling wrap and refrigerate overnight before icing .

 

 

Chocolate Coconut Ganache Icing

(This recipe makes heaps – enough to cover top and sides as well as fill up to 4 layers!)

Ingredients:

  • 180g Stevia-sweetened  dark chocolate – pre-melted if not using TM method. ( I used http://www.vitalitybrands.com/well-naturally/products/sugar-free-dark-chocolate)
  • 150g Coconut oil
  • 150g raw honey (or maple syrup/rice malt syrup etc.)
  • 100g high quality cacao/cocoa powder
  • 450g refrigerated (overnight) thick coconut cream (you will probably need two cans of refrigerated coconut cream as you will only be using the thick stuff from the top)
  • 1 tsp. vanilla extract

 

Instructions:

  1. Refrigerate two cans of coconut cream and remove the top, thicker part.  (Keep the rest for your next smoothie!)
  2. Combine all ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.
  3. Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened. (If your icing is looking separated or curdled a great way to fix this is by getting a stick mixer into it to get it back to a nice thick smooth buttery consistency.)
  4. Place first cake layer on serving dish, cover with a 1-2cm layer of the icing.  Place the second cake in top and use the rest of the icing to coat entire cake.
  5. Decorate as desired and enjoy!!

TM Directions (for best results!)

  1. Place chocolate squares into TM bowl  – 10 sec /speed 8
  2. Add coconut oil and heat 2 mins/50C/speed 3
  3. Add remaining ingredients and and combine 10 sec / speed 3, scrape bowl and mix a further 10 sec / speed 6 or until smooth and light
  4. Place first cake layer on serving dish, cover with a 1-2cm layer of the icing.  Place the second cake in top and use the rest of the icing to coat entire cake.
  5. Decorate as desired and enjoy!! (Strawberries or raspberries work really well with chocolate  – of course!)

 

*This ganache recipe makes heaps – enough to cover top and sides as well as fill up to 4 layers – if you have extra, save it for your next batch of cupcakes 😉

 

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