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29.3.2015

Stracciatella Chocolate Cake

I have always found it very interesting to observe how different people react on new things, when they hear great news, new opportunities arises or something good happens. Some go openly bonkers screaming and jumping from happiness, some start panicing and turn the good thing into something scary and intimidating and some swallow their joy and let just a slight smile escape through their lips even though they are dancing and moshing inside.

And then there are people like me who´s natural reaction for something good is to bake a cake. (After the going-publicly-bonkers-phase.) For me a cake represents a deep and intense joy and something ultimately festive. The whole procedure including designing, cooking, eating, food styling and photographing a cake is something that my soul finds very relaxing, joyous and gratifying. For me creating a cake is art on it´s best.

This weekend I have been celebrating with this phenomenal Stracciatella Chocolate Cake that was my reaction to one magnificent news I received on friday. It is born from pure happiness and bliss. When I served the cake people were just chewing it in total silence for a while, then they took a deep sigh and bursted into a praise. Like music to my ears.

I´m not going to tell just yet what was the thing that inspired me to make this super tasty and creamy and luscious piece of work, that I will announce tomorrow on my social media channels (Instagram & Facebook). Now I just wanted to share my happiness in the form of this cake and wish it can pass on some of my great mood and love to all of you!

V

STRACCIATELLA CHOCOLATE CAKE


Stracciatella Chocolate Cake

Cake:

  • ½ cup coconut flour

  • ½ cup almond flour

  • ½ cup raw cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon psyllium husk

  • 1 teaspoon vanilla powder

  • ½ cup oat milk

  • 6 organic eggs

  • 5 tbsp organic honey or coconut palm syrup

  • 5 tbsp cup coconut palm sugar

Filling:

  • about 5 tbsp almond butter

Stracciatella filling:

  • 2 cans full fat coconut milk (refrigerated overnight)

  • ½ teaspoon vanilla powder

  • 1 tablespoon organic honey or coconut syrup

  • 5 tablespoons raw cacao nibs

    On top:
    grated raw chocolate

The pan diameter: 18 cm / 7 inches.

Preheat the oven to 175 celcius degrees (350 F). Grease the cake tin with coconut oil and cover the bottom with a piece of parchment paper so that the cake is easier to remove later.

Mix the dry ingredients in a bowl. Beat the eggs in another bowl with honey and coconut sugar until the mixture is light and fluffy (about 1-2 minutes). Mix the dry ingredients and egg foam. Stir in the oat milk.

Pour the batter into the cake tin. Bake in the center of the oven for about 35 minutes or until a toothpick comes out clean when inserted into the center. (In the meantime prepare the filling) Take the cake tin from the oven and let the cake cool. Remove the cake from the pan, if necessary, help gently with a knife.

Stracciatella filling:

Take the coconut milk cans out of the fridge. Open the cans and remove all the solid coconut cream / white stuff and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or syrup, vanilla and cacao nibs. If the mixture gets too runny, place it in the refrigerator for a while.

Assembly:
Cut the cake in two parts. Spread almond butter on top of the first layer. Add also stracciatella filling. Add the second layer on top and spread stracciatella filling also on top of the cake. Decorate the cake by sprinkling some grated raw chocolate on. Serve and enjoy!

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Stracciatella Chocolate Cake

Cake:

  • ½ cup coconut flour

  • ½ cup almond flour

  • ½ cup raw cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon psyllium husk

  • 1 teaspoon vanilla powder

  • ½ cup oat milk

  • 6 organic eggs

  • 5 tbsp organic honey or coconut palm syrup

  • 5 tbsp cup coconut palm sugar

Filling:

  • about 5 tbsp almond butter

Stracciatella filling:

  • 2 cans full fat coconut milk (refrigerated overnight)

  • ½ teaspoon vanilla powder

  • 1 tablespoon organic honey or coconut syrup

  • 5 tablespoons raw cacao nibs

    On top:
    grated raw chocolate

The pan diameter: 18 cm / 7 inches.

Preheat the oven to 175 celcius degrees (350 F). Grease the cake tin with coconut oil and cover the bottom with a piece of parchment paper so that the cake is easier to remove later.

Mix the dry ingredients in a bowl. Beat the eggs in another bowl with honey and coconut sugar until the mixture is light and fluffy (about 1-2 minutes). Mix the dry ingredients and egg foam. Stir in the oat milk.

Pour the batter into the cake tin. Bake in the center of the oven for about 35 minutes or until a toothpick comes out clean when inserted into the center. (In the meantime prepare the filling) Take the cake tin from the oven and let the cake cool. Remove the cake from the pan, if necessary, help gently with a knife.

Stracciatella filling:

Take the coconut milk cans out of the fridge. Open the cans and remove all the solid coconut cream / white stuff and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or syrup, vanilla and cacao nibs. If the mixture gets too runny, place it in the refrigerator for a while.

Assembly:
Cut the cake in two parts. Spread almond butter on top of the first layer. Add also stracciatella filling. Add the second layer on top and spread stracciatella filling also on top of the cake. Decorate the cake by sprinkling some grated raw chocolate on. Serve and enjoy!

FOLLOW VANELJA:

Facebook

Instagram

Pinterest

Twitter

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