Chocolate Birthday Cake
Joaquin’s 6th birthday found us still in almost pristine SCD —cocoa being the only “illegal” addition to our diet. Since the kid was loving chocolate so much, I decided to turn my brownie recipe into a chocolate birthday cake. It was soooo good; Joey thought it tasted like German chocolate cake, and Joaquin loved it and died for the double frosting (first time!).
Cake Recipe
In a food processor, grind to flour consistency:
6oz almonds
6oz hazelnuts
4 oz unsweetened dry cocounut
Add:
2/3 cup coconut oil
2/3 cup honey
1 cup raw cacao powder
2 eggs
4 egg yolks
4 pinches of salt
1 tsp vanilla
8 medjool dates boiled in a little water (include the water)
Process to a smooth batter
Fold in the batter:
4 handfuls of roughly chopped walnuts and pecans
4 egg whites beaten to soft peaks
1 tsp baking soda mixed in 2 tsp milk kefir
Bake:
In a springform pan lined with parchment paper at the bottom and greased on the sides
At 350ºF for 40 minutes
Cream Frosting
2 whipped egg whites (previously heated to 140ºF in a double boiler)
1.5 tsp vanilla
1/2 cup ghee
4 tbsp chocolate almond milk
1 cup of the following cashew butter:
Cashew Butter
2 cups soaked cashews roasted at 350ºF for 10 minutes
2 tbsp coconut oil
2 tbsp honey
Apply frosting as a thick layer all over the cake.
Chocolate Ganache
1 cup raw cacao powder
3/4 cup melted coconut oil
1/2 cup honey
1 tsp vanilla
1 pinch of salt
It needs to cool down in order to be piped.
If chilled in the fridge, it may get too stiff and will need to be whipped (perhaps with a bit of chocolate milk) to soften.
