I have said it before and I will say it again: I am no baker. I am a burner. But for some reason I can make a mean cake.
As innocent and understated as this soft lavender colored dessert appears, it is as dense and chocolatey as one could wish for. From its pure chocolate frosting to its chocolate crust, it is simple yet ever so elegant.
As with most of my desserts, you will need the same basic ingredients.
You Will Need:
2 1/2 Cups of Almond Flour
1 Teaspoon of Baking Soda
2/3 Cup of Unsweetened Chocolate Almond Milk
3 Tablespoons of Monk Fruit Sweetener
2 Teaspoons of Vanilla Extract
2 Tablespoons of Unsalted Butter (stick in microwave for 45 secs to melt) 6 Eggs
3 Tablespoons of Olive Oil
1/3 Cup of Lily’s Sugar Free Milk Chocolate Chips
For The Frosting:
Two Heaping Handfuls of Organic Fresh Blueberries One Whole Bag of Lily’s Sugar Free White Chocolate Chips One Tablespoon of Unsalted Butter (melted)
Put everything except the frosting ingredients in your bowl and combine.
Grease your cake pan with a tablespoon of olive oil. Spread it around with your fingers. This will ensure nothing sticks and will also add additional flavor.
Before baking, add the rest of your bag of milk chocolate chips.
Bake at 350 degrees for 40 minutes.
While that cooks, start on your frosting. Get two separate pots out and in one, put your blueberries. In the other, your bag of white chocolate chips and melted tablespoon of butter.
Start “low and slow” in melting each. You will be encouraging the breakdown of the berries by slowly raising the heat till medium high where they’ll start to burst and bubble.
As this happens, take the back of a spoon or a small potato masher and press the berries till the pop. At this point, bring the heat down to a simmer so you don’t scald them.
Cover with a lid and stir your white chocolate and butter, which you have kept on medium high till melted and also brought down to a simmer.
Turn the burner off on your berries and put your chocolate on warm.
Push out any additional last bit of liquid from the berries while still in the bowl – you should see this consistency:
Get a small colander and bowl out. Pour the berries into the colander and press the juice through the open holes and into the bowl.
Take the macerated berries and set them aside. You can use them over chicken or toast at a later time – right now all we want is the juice.
Pour the blueberry juice in with the white chocolate and combine.
Leave on warm till the cake is just at or over halfway done and turn the burner off. Leave the lid on but lifted a bit to let some steam release.
The cake should be done now but, you’ll want to check with a toothpick. Stick it in the middle of the cake and if it comes out “clean” it’s done.
Take a large sheet of parchment and cut in half. Place the pieces on your serving dish so that they overlap slightly but are still hanging off your plate. This is where you’ll have your finished cake. The parchment protects the plate so that when you’re done frosting / decorating, you can just slide each parchment piece out without really disturbing anything.
Flip and place your cake chocolate chips side down so you’ll have a nice flat frosting surface and the chips will act like a crust.
Stir your frosting and when the cake has cooled (stick in the fridge to speed this up if necessary), pour some over the top and smooth it out.
Place it in the fridge for the frosting to harden for ten minutes. Then take out of the fridge and decorate, finally putting back in the fridge to chill once more. The reason you put it in the fridge initially is to chill the frosting from dripping but then take it out again so its soft enough still to accept the decorations.
In this case, I used some fresh blueberries. Right before serving, after the cake had chilled for at least an hour, I added coconut flakes (if you put them on while the cake and frosting are still warm they will just melt).
Gently pull each parchment piece from the sides of the serving plate.
I recommend this with champagne! You have to have cake with champagne, I don’t make the rules.
Dishes are from Williams Sonoma