Tag Archives: cake

Chocolately, chocolately chocolate cake

Yesterday Luke and I were invited over by our friends Robin and Clarisse to play board games, a perfect Sunday afternoon activity. We played Dixit and Small World (I recommend watching the videos I’ve linked to the games, they explain them perfectly), Luke and I hadn’t played either of these before, they were both really fun. I particularly enjoyed the afternoon, as I won! Both games! Yippee!

Unfortunately this didn’t put me in the good books with our hosts, who are both seasoned board game players, luckily though I bought this cake along to share, and all was forgiven.

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Chocolate Buckwheat Cake
Adapted from David Lebovitz

170 grams 70% dark chocolate
115 grams salted butter (or unsalted butter and 1/2 teaspoon of salt)
4 eggs
1/2 cup raw sugar
1/3 cup plain full fat yogurt
1 teaspoon powdered vanilla
3/4 cup of almond meal
1/4 cup buckwheat flour

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Melt the butter and chocolate together, I did this in the microwave on reduced power. David says to do this in a bowl over simmering water. To each his own. Either way, melt together until smooth.

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Whisk the four egg yolks, 1/4 cup of the sugar, yogurt and vanilla together in a large bowl. Whisk in the melted chocolate and butter, then stir in the almond meal and buckwheat flour.

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Whip the egg whites until they form soft peaks. Gradually whip in the other 1/4 cup of sugar until and keep whipping until the whites are in firm peaks. Slowly fold the whipped egg whites into the chocolate mixture until it’s just combined.

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Pop the cake batter into a springform tin, and bake for around 30 minutes, leaving the center still a little soft. Let cool for 10 minutes, then remove from the cake tin.

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This cake was so yummy, very soft and almost puddingy, and very, very chocolatey. David also suggests making it with hazelnut meal, I’m going to try this next time. Yum!

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Banana Cake

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I like bananas when they are only just ripe. Too yellow and they taste icky. This means that we always have an abundance of overripe bananas – either in the fruit bowl or in the freezer. Either are great for this cake. I doubled the recipe and made two cakes, because sometimes one just isn’t enough. As usual, this cake would also be delish full of gluten, just swap the flours listed for regular plain flour.

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Gluten-free banana cake
Adapted from CWA Cakes

250 grams of soft butter
1/2 cup of raw sugar
1/2 cup of brown sugar
2 tablespoons of golden syrup
3 eggs
3 overripe bananas
3/4 cup of brown rice flour
1/4 cup of gluten-free plain flour
2 teaspoons of baking powder
3 teaspoons of ground ginger

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Fresh on the left, frozen on the right.

Beat the butter and sugars until light and creamy, then beat in the golden syrup and eggs. Mash the ripe bananas and  them stir through. Add the flours, baking powder and ginger and stir to combine. Perfect!

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Pour into a greased and lined tin, and bake at 180 degrees for around an hour. Mine took 65 minutes. Lick the bowl.

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The ginger makes this beautifully bitey, while still being soft, banana-y and moist. Moist! You can top with cream cheese frosting and walnuts if you so please. Or just eat warm from the oven.

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We did both.

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Chocolate cake for rainy days

On cold, wet, stay-at-home days, I want a cake that I can mix up quick, throw in the oven, carve a hunk off and eat in front of the telly.  This is that cake.  It’s not fancy, it’s a nice, simple nanna chocolate cake. I used a variety of gluten-free flours, the original receipe used regular self-raising flour.  Do as you will.

Gluten-free chocolate cake
Adapted from CWA Cakes

3/4 cup of almond meal
3/4 cup of brown rice flour
1/2 cup of gluten-free flour
4 teaspoons of baking powder
2 tablespoons of cocoa
1 cup of raw sugar
1/2 cup of brown sugar
1 1/2 cups of milk
2 eggs
2 tablespoons of canola oil

Mix the dry ingredients together, you most likely should sift them, but I never bother.  Very Nigella of me. Add the wet ingredients and mix well for a minute or so.

Pour into a greased and lined baking tin, I used a square one to great success.  Bake at 180C for 40 minutes or so.  I find that cooling in the tin for 10 minutes is usually necessary for gluten-free cakes, or they fall apart.  Cut into a rough square and shove in your face.

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