Chocolate Quinoa Cake

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I cannot contain my excitement, I have to say it now. This Quinoa Cake is AMAZING! Yes, you heard me right. QUINOA,CAKE, AMAZING! I totally understand if you are skeptical about this and if it sounds weird to you.I had the same reaction when someone once asked me if I wanted to try this Quinoa Cake. Although it sounded weird to me, I was excited that time because I found it interesting. I was curious, and so I gave it a try. I am glad I did.

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In my Black Beans Cupcakes post, I mentioned the story on how I was introduced to Quinoa Cake. That incident made me interested in learning more about Flourless Chocolate Cake desserts.

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You don’t have to like Quinoa to like this cake. You don’t have to dislike Quinoa to not like this cake either. Believe me, you wouldn’t be able to taste any trace of Quinoa in this cake.

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This cake is super moist and soft, it taste just like a normal fudge chocolate cake. No, it taste even better than normal fudge chocolate cake and it is a little bit healthier. The texture is smooth, and the chocolate flavour is very intense, and it smells so good.You can literally smell the chocolate from this cake.

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I added a Chocolate Ganache Frosting in the center and on top of the cake. This made the cake even more moist and fudgy, but you always remove the middle filling if you prefer less fudgy cake. I have to warn you though, this cake is very fudgy and dense, so go easy on the Chocolate Ganache Frosting . As it is, this cake is amazing. A dust of powdered sugar on top with fresh strawberries will be a nice option as well if you are watching your calorie intake.

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The original recipe is for a big batch , 2 round pans of 8 inches in size. I modified it to make a small batch, 1 round pan of 6 inches in size. I left the measurements for the big batch in case I need to make this for a bigger group in the future. If you are craving for a good flourless fudge chocolate cake, this one is for you. If you are into fondant, check my Quinoa Fondant Cake.

 

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Ingredients:

For 6-inch round pan:

  • 1/3 cup uncooked Quinoa
  • 1/2 c + 5 tbsp water
  • 6 tbsp + 1/2 tsp cup milk
  • 2 Eggs, whole
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup granulated white sugar
  • 1/2 cup Unsweetened/Natural Cocoa Powder – If you are going to use Dutch Processed, reduce the granulated white sugar by 2 tbsp.
  • 1/4 tsp Salt
  • 1/2 tsp Pure Vanilla Extract
  • 6 tbsp melted unsalted butter – If you use salted butter, remove 1/4 salt in the recipe
  • Chocolate Ganache Frosting

For two 8-inch round pan (Batter equally divided)

  • 3/3 cup uncooked Quinoa
  • 1 1/3 cup water
  • 1/3 cup milk
  • 4 Eggs, whole
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  •  1 1/2 cup granulated white sugar
  • 1 cup Unsweetened/Natural Cocoa Powder – If you are going to use Dutch Processed, reduce the granulated white sugar by 2 tbsp.
  • 1/2 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 6 tbsp melted unsalted butter – If you use salted butter, remove 1/4 salt in the recipe
  • Chocolate Ganache Frosting

 

Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.

Instructions:

  1. In a medium saucepan, bring quinoa and water to a boil. Cover,reduce to a simmer and cook for 10 minutes.Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow quinoa to cool.
  2. Preheat oven to 350F/180C. Lightly grease 6″ round pan.Spray with oil or brush with melted butter before and after you put the parchment paper.
  3. Combine the milk, eggs and vanilla in a blender or food processor.
  4. Add cooked quinoa and melted butter.
  5. Blend/processed for 15 minutes in high speed and 5 minutes in low speed or until texture becomes smooth. This is very important. If you do not processed it well, you will end up with a coarse batter.
  6. Whisk together sugar,cocoa powder,baking powder,baking soda and salt in a medium bowl.
  7. Transfer Quinoa batter with the sifted cocoa powder mixture.
  8. Fold until fully combined. The texture of the batter should be thick.
  9. Pour the batter into the pan.If you are making a big batch, divide the batter evenly between the 2 round pans (6 inches or 8 inches).
  10. Baking Time:
    • For 6-inch round pan: for 50 – 55 minutes or until a toothpick inserted in the center comes out clean.
    • For 8-inch round pan : 40 – 45 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the cake cool before adding the Chocolate Ganache Frosting.
  12. Decorate with fresh fruits – optional

Serves 8 people

Good to know:

  • This cake has a very dense and moist texture, so go easy on adding Chocolate Ganache Frosting. Less is better for this cake.
  • I used a dark chocolate so the chocolate flavour combined with cocoa powder is very intense. If you want a mild chocolate flavour, use semi-sweet or milk chocolate

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Cake Assembly:

  • Cut cake into half.
  • Pour Chocolate Ganche Frosting in the center and spread until cake is fully covered. This is optional , you can skip this if you want a less fudgy cake.
  • Cover with the other half of the cake.
  • Pour Chocolate Ganche Frosting on top and spread until cake is fully covered.
  • Top with fresh fruits.

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Try it and let me know how it goes.Feel free to share this recipe and let’s get the community baking!♥

 

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Categories: Cakes

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