Epic Chocolate Birthday Cake – Gluten, Wheat & Dairy Free

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PLEASE READ INSTRUCTIONS ON THIS ONE OTHERWISE IT WON’T MAKE SENSE

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.

INSTRUCTIONS: 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!

Ingredients – remember, do the measurements below, 3 times

Cake bases:
150ml extra-virgin olive oil
50g raw cacao powder
125ml boiling water
2 tsp vanilla extract
150g ground almonds
½ tsp bicarbonate of soda
1/2 tsp baking powder
Pinch Himalayan salt
150g Natvia or coconut palm sugar
3 free-range organic eggs

Chocolate Ganache:
500g dark chocolate
The cream from the top of 4 cans of coconut milk (full fat), room temperature
2 tbsp 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

Method

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 centre 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.

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.

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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.

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Love & health,
Lauren

 

Thank you to Dairy-Free Delicious for the ganache recipe.

 

 

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