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Decadent Chocolate Cake Recipe

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This recipe for Decadent Chocolate Cake is from Helen's Hands, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
2 c. cooked and cooled quinoa
1/3 c. milk
4 large eggs
1 tsp. vanilla
3/4 c. butter, melted and cooled
1-1/2 c. granulated sugar
1 c. unsweetened cocoa powder
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

FROSTING
2-1/4 c. heavy whipping cream
1-1/4 c. semisweet or bittersweet chocolate chips
Directions:
Directions:
1. Preheat oven to 350º F. Lightly grease two 8" round cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla. Add the cooked quinoa and butter. Blend well until smooth.
3. In a large bowl, whisk together sugar, cocoa, baking powder, baking soda and salt. Add milk mixture and mix until combined.
4. Divide batter evenly between the two pans and bake on middle rack for 28-30 mins. Remove cake from oven and cool for 10 mins. Invert cakes onto cooling racks. Remove parchment.
5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for 5 minutes. Whisk to combine until glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed this up by placing the bottom of the bowl in an ice bath and stirring until cool. When fully chilled, use an electric mixer to whip the mixture to soft peaks.
6. Frost cake and chill for at least 2 hours before serving.
Personal Notes:
Personal Notes:
This is a Stang favourite!
You can make this cake dairy free by substituting milk for coconut or almond milk and butter for dairy or lactose free margarine. We use an avocado, maple syrup, cocoa powder frosting to make this cake allergen free.

 

 

 

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