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
Cake:
- ½ cup coconut flour
- ½ cup almond flour
- ½ cup raw cocoa powder
- 2 tsp baking powder
- 1 tsp psyllium husk
- 1 tsp 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 tsp vanilla powder
- 1 tbsp organic honey or coconut syrup
- 5 tbsp raw cacao nibs
On top:
grated raw chocolate
The pan diameter: 18 cm / 7 inches.
Preheat the oven to 350 Fahrenheit or 175 Celsius degrees. 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 out from the oven and let the cake cool. Remove the cake from the pan and 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 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. Then add stracciatella filling. Add the second layer on top and spread stracciatella filling also on top of the cake. Decorate the cake by sprinkling on some grated raw chocolate. Serve and enjoy!
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Tags: Food, News, Sweet
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Comments
Hei ihanan kuuloinen kakku, ja näköinen! Kaunis!rnrnOlen herkistynyt kananmunalle raskausaikana ja vieläkään se ei tunnu minulle sopivan. Luuletko että saisin tämän kakun tehtyä jotenkin muunnellusti, ilman kananmunaa? Mitä ehdottaisit muutokseksi? Banaanilla korvaan usein munan, mutta onnistuisko? Kiitos jo etukäteen!
hei kiitos riia! mä en oo testannut tätä ilman kananmunaa, mutta voithan sä kokeilla korvata kananumat vastaavalla määrällä chia-geelillä ja tai osan just banaanilla. ja kantsii olla eritystarkka ettei kypsennä yhtään liikaa, ettei koostumuksesta tuu murumaista, vaan että kakku oon uunista poistettaessa mieluummin vähän pehmoisen tai snadisti jopa "raa´an" tuntuinen. jos testaat, niin kerro hei ihmeessä miten onnistu! ois kiva tietää. :)
Millä korvaisit mantelivoin? Manteli tuottaa aina päänvaivaa kun perheessä manteliallergikko.. Mantelijauhot olen pitkään korvannut auringonkukansiemenjauholla (siemenistä itse jauhanut blenderissä). Toimii aivan loistavasti! Tämä vinkkinä koska itse pitkään jouduin ohittamaan kaikki ihanat reseptit mantelijauhojen takia kun sopivaa korvaajaa ei oikein ollut.
hänellä on varmaan myös pähkinäallergia, vai? muuten joku pähkinävoikin olisi sopinut. mutta periaatteessa voisi vaikka levittää reilusti soseutettua banaania tai banaanisiivuja sinne väliin, josta saa kivaa makeaa lisämehevyyttä. testaa ihmeessä!
Stracciatella on aina ollut lempijäätelömakuni (harmittavan harvoin sitä vain saa Suomesta) ja tuo makumaailma kakun muodossa kuulostaa aikas mielettömältä! Huomista odotellessa... :)
juu, noi raakakaakaonibsit toimi tosi kivasti suklaamuruina, kun ne pehmeni just mukavasti täytteen sisällä. kokeile ihmeessä! ja joo, tänään tulossa uutispommi. hahaa. tosin, sulla saattaa ollakin jo joku vihi siitä... ;) <3
What a beautiful cake! It sounds so delicious and celebratory, wishing you congratulations on your happy news and looking forward to learning what it is :)
thank you christine! i´m gonna keep you posted about the "big news" later today. <3