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 the first time I made this I used 70% dark chocolate, so the frosting did have sugar in it. The cake bases themselves don’t have any refined sugar, and I used an organic, fair-trade, 70% dark chocolate. But when I made it again, I realised that my usual Chocolate Sauce recipe works just fine so I used that and made it totally free of refined sugar. So i’ve edited this post to use the sugar-free option. Not only does it mean that there is no refined sugar in this cake, but it is also a way easier option!
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. You could also use a 20cm cake tin instead of 23cm to make it a bit taller and only do one cake if you don’t need it massive.
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, if doing the big one.
150ml extra-virgin olive oil
50g raw cacao powder
125ml boiling water
1/2 tsp vanilla powder
150g ground almonds
½ tsp bicarbonate of soda
1/2 tsp baking powder
Pinch Himalayan salt
150g coconut palm sugar
3 free-range organic eggs
Chocolate Ganache fudge:
1/2 cup coconut oil
1/2 cup raw cacao
5-7 tbsp maple, depending on how sweet you like it
4-5 tbsp cashew or almond butter
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 add the vanilla, then 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 by simply putting all ingredients in a saucepan over a gentle heat until combined. If it’s too watery, add more cacao and nut butter. Leave to cool for a bit before spreading over the cake.
When all cake bases are ready, put one onto your cake stand or plate and spread the top with the frosting, then put the next cake on top and repeat, then the third and spread the rest all over, including the sides.
Dust with raw cacao powder and decorate with strawberries if desired.
Love & health,