It’s been rather a long time in between posts (more on that later) and almost as long in between recipes. The reality of creating amazing food while sticking to the boundaries of “intolerance diets” is easier said than done. I mentioned in a previous post that my creativity for cooking has been completely zapped and unfortunately it hasn’t really progressed any further. Good in one way, as it hasn’t gotten any worse, but equally it hasn’t gotten any better. Ho Hum! On the bright side I happened to make this recipe a couple of weekends ago for a 21st birthday party we were attending and I was pleasantly surprised. It not only tasted great, but to my surprise the texture was just like a mud cake. As a special treat, since I don’t bake cakes a lot these days, this Choc Millet Fudge Cake was a real treat.
The health spot with the Choc Millet Fudge Cake is that it’s made using wholegrain millet as opposed to a flour. The difference is that the wholegrain is lighter and there is less of an after taste as compared with using millet flour. It was easy to whip up in the blender, meaning I needed only to use 1 piece of equipment. The Choc Millet Fudge Cake is a versatile recipe that is Gluten Free, can be made Dairy Free as well as adding other goodies like nuts, banana or dates. Hope you enjoy!
Original recipe from Quinoa 365
Frosting recipe Oh She Glows
- 2 cups cooked & cooled Millet (can use quinoa)
- ⅓ cup rice, almond, soy or preferred milk
- 4 whole eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter
- ¼ cup melted coconut oil
- 1 cup glucose powder **
- ¼ cup maple syrup
- 1 cup cocoa powder
- ½ teaspoon baking soda
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- Chocolate Cream Frosting
- 1 400 ml can of full fat coconut milk, refrigerated overnight
- 250 grams dark chocolate chips
- Preheat oven to 180 degrees C.
- Grease and line 2 round 20 cm cake pans or 1 11cm x 7cm sandwich tin.
- In a processor or blender, mix eggs, milk and vanilla and blend for 10 secs.
- Add the cooked and cooled millet with the butter, coconut oil, butter and maple syrup then blend until completely smooth, about 30 secs to 1 minute.
- Sift together the dry ingredients in a large bowl (cocoa powder, glucose powder, baking powder, baking soda and sea salt)
- Add the wet ingredients to the bowl with dry ingredients and mix together until well combined.
- If using 2 round tins then divide the batter equally and bake for 30 minutes. Otherwise pour into sandwich tin and bake for same time.
- Once cooked, remove from oven and let cool completely.If you want the cake to be really fudge/mud like place in fridge for a couple of hours.
- Best to do this the day before.
- You will need to refrigerate the coconut milk overnight in the coldest part of your fridge so that the cream separates.
- Melt chocolate in a stainless steel bowl over a pot of boiling water on medium heat, or use a double boiler.
- Open the coconut milk. Do not shake it or turn it upside down before opening it. Open the can and scoop out the solid cream, leaving behind the thinner, more milk parts and put into bowl with the chocolate. Turn the heat off and stir coconut cream and chocolate together.
- Transfer to a bowl that it can be whipped in later.
- Return to fridge and allow to cool and thickened.
- When ready to frost cake take the chocolate coconut mix out of the fridge and whip it on high with beaters. The icing will look a little fluffy.
- Frost the cake/s. If using 2 round cakes, frost the bottom cake and then place the other cake on top and then frost around top and sides.
- Refrigerate the cake again until you want to serve it. The frosting will melt in really warm temperatures.
You can use regular castor sugar if preferred. If using regular sugar, omit the maple syrup as regular sugar is sweeter and has a higher liquid content than glucose powder.
Time includes chilling coconut milk and chilling the frosting after it's made.