June 14, 2014 Leave your thoughts
I’ve been so busy cooking and working on six zillion final tests, projects, and do-dads to mention that I turned sixteen!
YAAAAAAAAAY! I can now legally drop out of school and drive (with a permit and licensed adult in the car)!
But forget about me. Let’s talk about cake. Chocolate chip nutella cake, to be exact.
Look at this baby. Two layers of vanilla cake with chocolate chips stuck together by and slathered with chocolate hazelnut frosting. Dream cake? I think yes.
The best part? You can eat this cake for breakfast. Or lunch. Or dinner. Why? It’s filled with so many good-for-you ingredients: coconut flour, avocados, hazelnuts, dark chocolate, and fresh, local eggs, just to name a few. And while I don’t believe in counting calories or nutrients–what home cook has both the tools and that much patience–I’d estimate one piece of this cake to have between 15 and 20 grams of protein.
While I do not encourage eating the entire cake by yourself, this really goes to show you that your dessert doesn’t have to be loaded with white flour, sugar, and butter to taste good, and eating cake can actually be quite a nutritious experience.
And everyone needs an excuse to eat cake, anyway.
If you’re ready to make this magical chocolate beast, come with me and let’s get started.
First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside.
This is a big cake, so you’re going to need lots of eggs! Beat 8 of them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes.
Next, pour in 1 cup of full-fat coconut milk, 1/2 cup-2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar), 2 tablespoons of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix to combine for about a minute, then pour in 1/2 cup of melted coconut oil (I used refined to make it less coconutty).
Meanwhile, in a small bowl, sift 1 cup of coconut flour, 1/3 cup of arrowroot powder, 1/3 cup of tapioca powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.
In another small bowl, mix 3/4 cups of mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.
Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.
Meanwhile, make the frosting: in the bowl of a food processor, pulse 1 cup of dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes. Then add in the meat of 4 soft, ripe avocados, 1/2 cup of your preferred liquid sweetener, 3/4 cup of cocoa powder, 1 tablespoon of vanilla extract, a pinch of cinnamon, and 1/2 teaspoon of salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.
Taste and add more cocoa powder/sweetener if necessary.
Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.
Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.
Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.
And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.
What is your dream birthday cake combination? Leave me a comment here or on Facebook and let me know!