Since I just filled y’all in about pregnancy #4 in my last post I figure it’s only fitting we should now discuss chocolate cake. Who am I kidding though? Talking about, and eating, chocolate cake is fitting at any time in my life but we’ll get after it here and now.
I’ve had my eye on a chocolate cake recipe that I stumbled across over at melskitchencafe.com a few weeks back. Mel boasted of a moist cake using an unconventional ingredient with fluffy chocolate whipped cream frosting. I was sold, especially since I’m so over the standard birthday cake combo of yellow cake with buttercream frosting. I bookmarked the recipe and daydreamed about it until yesterday when I decided that with Spring break over and soccer beginning we needed a little extra sweetness in our life.
The cake baked up great and flat thanks to Wilton’s Bake Even Strips that I always put around my pans. If you don’t know what I’m talking about you can check them out here. Basically they help reduce the amount of cake you have to trim off after baking to achieve level layers for stacking.
As for the chocolate whipped cream frosting, that was pretty straightforward so naturally I screwed it up. Either I didn’t let the chocolate-cream mixture cool completely in the fridge prior to whipping or my mixer speed was set too high or most likely, both. Whatever the reason I ended up with a mess, far from the fluffy chocolaty goodness I was aiming for. Mind you, it was a delicious mess but a mess all the same and I had no time to start over. That’s when I improvised and added powdered sugar until the consistency recovered enough to slather on the cake but, make no mistake, I was pissed. I’m an emotional baker.
After dinner I served up the cake and I was pretty impressed with the cake itself. It was moist and chocolaty and it passed the test of my chocoholic husband. He even said the cake as a whole would have been great if the frosting hadn’t sucked. Love that honesty! The kids and I didn’t mind the frosting so much but I can’t wait to make it slathered in something more fluffy.
Then things got fun and I asked them to guess the secret ingredient. My son said, “Sprinkles!”
Nope, but that’s a solid 4-year-old guess.
Nope, wouldn’t be a secret ingredient since the whole cake consists of it.
So then I said, “Quinoa!”
(Did you just groan at me or cheer? I couldn’t tell.)
It’s a gluten-free, dairy-free cake made with cooked quinoa that gets blended in a blender with the milk, eggs and vanilla extract. The recipe is linked above and if you have any uncooked quinoa left over from the other recipes I’ve suggested this would be a delicious way to use it up. Just don’t screw up the frosting like I did! I promise to move off the quinoa bandwagon but I had to share this adventure with you.
Stay happy in the kitchen, friends.
Love, Your Sugar-Addicted Pregger