You’d never guess what’s in this amazing chocolate cake (except if you read the title of this recipe 🙂 ). Yep, it’s quinoa. You can’t even tell at all. It’s probably one of the most moist chocolate cakes that I have had. My sister is celiac and came into town so I made this cake so that she’d have dessert at my friend’s birthday party. For some reason the cake came out of the pan in two pieces, so I made what was supposed to be a two-layer cake into a “dirt cake” (I’m not sure what else to call it, but it’s like the “dirt cake” I had as a kid minus the gummy worms).
I am going to try making this recipe again and hope that I have better luck with the cake coming out of the pans so that I can actually have a beautiful looking layered cake 🙂 I added the whipped cream that was supposed to be the frosting into the mess of cake and also made vanilla pudding. This doesn’t keep that well so eat it the day you make it (and refrigerate covered until you do).
Chocolate Quinoa Cake Ingredients:
1/2 cup dried quinoa, cooked to package directions (plus a tad bit more water) & cooled
1/3 cup milk
4 large eggs
1 1/4 teaspoons vanilla
3/4 cup butter, melted
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1) Cook the quinoa, make sure that it is completely cooked and not crunchy at all. Set aside to cool.
2) Preheat your oven to 350 degrees. Grease two 8-inch round pans, line the bottom with parchment paper (I think I skipped this step because I used Wilton’s cake release, don’t skip this step).
3) Blend together the milk, eggs & vanilla in a food processor.
4) Add the cooked & cooled quinoa and butter to the milk, eggs & vanilla mixture in the food processor. Blend until completely smooth – you do not want chunks of quinoa.
5) Wisk together the sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Then stir in the quinoa mixture from the food processor.
6) Pour the cake mixture evenly into your two pans.
7) Bake the cake for about 30 minutes / until it is cooked through.
8) If the cake comes out of the pan in one pieces (!! I hope yours does !!) skip the vanilla pudding step. Or, break your cake up in a decorative dish if you want to add the vanilla pudding.
Vanilla Pudding Ingredients:
2 cups milk
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter
Vanilla Pudding Directions:
1) While the cake is baking, heat the milk in a saucepan over medium heat until it bubbles – be sure that you don’t over cook or burn the milk! Turn down to low.
2) Stir together the sugar, cornstarch and salt in a bowl. Pour the mixture into the heated milk a little bit at a time, stirring during each addition.
3) Continue to cook the pudding until it thickens just enough to coat the back of a spoon. Do not boil!!
4) Remove from the heat and stir in the vanilla and butter.
5) Pour into a bowl and let cool in your refrigerator.
Whipped Cream Ingredients:
small container of heavy whipping cream
Whipped Cream Directions:
1) With the wisk attachment beat the heavy whipping cream until soft peaks form.
2) Gently stir in the sugar & vanilla to taste – don’t add too much sugar as this will be going into the already sweet chocolate cake with the vanilla pudding.
1) Pour the cooled vanilla pudding and whipped cream into the dish with the crumbled chocolate quinoa cake.
2) Gently stir together until it’s all combined; serve chilled the same day.