THERMOMIX

paleo Chocolate Birthday Cake

17 January 2016


It's my birthday today!  I am continuing my tradition of baking my own paleo birthday cake this year.  What can I do?  You can't just head down to the local bakery and order a paleo cake now, can you?  Anyway, I wanted to enjoy the celebration without dishonouring my diet and lifestyle and it is always a great practice for me as my hubby's birthday is a few weeks after mine so this is a test run.  This year, I am trying out a recipe from my favourite blogger and author, Elana Amsterdam.  She happened to post this recipe last week so it was great timing! Check out her blog and her original recipe in the link below.  I have, of course, converted it for my beloved Thermomix.  I have baked my fair share of paleo cakes in the past and I have to say, this is one of the best.  It is nut free, gluten free, and wheat free; and the Grandparents had no idea it was paleo.  It is so super creamy and delicious and my kids loved it.  In fact, it was rather heartwarming when my 4 year old informed me that "this is just the BEST cake I have ever had, Mummy!"  Little did she know it was good for her body!  Enjoy!  Oh, and Happy Birthday Me! LOL.

 

CHOCOLATE CAKE INGREDIENTS:

·      ½ cup coconut flour

·      ½ cup cacao powder

·      ½ teaspoon sea salt

·      ½ teaspoon baking soda

·      8 large eggs

·      ½ cup coconut oil

·      ½ cup honey

 

DIRECTIONS:

1.     Pre heat oven at 180°C.

2.     Melt the coconut oil for 2 mins at 50°C at Speed 1.  I actually just did this in the microwave for 20 seconds but use the thermomix if you want to.

3.     Put all the ingredients into the thermomix bowl and mix at speed 6 for 30 seconds.  Scrape down the sides and mix for another 30 seconds.

4.     Grease two 20cm cake pans and divide up batter between the two.  The batter has a mousse like texture.

5.     Bake in the oven for 25 minutes and test that it is cooked with a cake tester.

6.     Leave the cakes to cool before icing.

 

CHOCOLATE FROSTING INGREDIENTS:

·      2 cups chocolate chunks (I used dark chocolate)

·      2/3 cup coconut oil

·      2 tablespoons vanilla extract

 

DIRECTIONS:

1.     I melted the chocolate with the coconut oil in the bowl for about 2 minutes at 90°C at stirring speed.  I just kept checking through this process as depending on the size of the chocolate chunks that you are using, the time may vary.

2.     Add the vanilla extract and mix on speed 3 for about a minute.

3.     Put it into the fridge for about 20 minutes to thicken.  I would suggest just checking periodically to check the consistency of the frosting so the coconut oil doesn’t set too much.  I just put the entire TM5 bowl into the fridge.

4.     Once you are happy, pop it back on the thermie and whip it for about 1 minute on speed 6 or 7 until it goes creamy.

5.     Put the two halves of your cake together with frosting in the middle and all around.  I put a bunch of hydrangeas from my garden to make it look pretty. 

 

Extra tip:  To keep hydrangeas from wilting, put the stem in boiling hot water for 30 seconds after you cut the stem, and then straight back into room temperature water.

 


WORDS BY:
Heidi Modrovich

PHOTOGRAPHY:
Your Brand in Harmony

SHOT AT:
The Modrovich Residence

 

ORIGINAL RECIPE FROM:  

ELANA'S PANTRY




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