Tuesday, February 25, 2014

Chocolate Spice Cake

with chocolate whip filling and topped with chocolate ganache and pistachio

as a single layer with fruit, chocolate whip and coconut butter

Chocolate Spice Cake
I’m so excited about this double layer chocolate cake, which took a few attempts to achieve but I learned so much in terms of cake science, it’s not like cooking where you can correct along the way, one boo boo in baking and you have to start all over again. To get both taste and texture is a must and neither can be sacrificed, I wanted this cake to taste good on it’s own even without toppings.  I had so much chocolate cake coming out of my oven and into the homes of my neighbors, as they became tasters. This cake is incredibly moist and light. Originally, I used 6 inch pans but found the batter was too much for the size and resulted in failure usually the center not cooked all the way, so definitely use the 8” recommended pans, if you don’t want a layer cake you can freeze one of them until your next taste for chocolate. Below are pics of the cakes I made last week which are quite impressive and made for fun photography using the 6 inch pans but the top one is the final cake more pracitcal!
Enjoy!!!! Would love to hear your feedback if trying this cake.

Notes for Successful Baking.
1.Preheat the oven to 350 rack in the middle. Lightly oil your pans and lightly coat them with cocoa powder not flour or it will not look pretty.
2. Have all of your ingredients out and ready close by including measuring cups, spoons, whisk etc. Start from the top of the ingredients list and work your way down, or very good chance something will be missed.
3. Dry ingredients measured with dry cup and wet ingredients with wet cup.
4. Dip whisk in the flour to aerate it then add measuring cup to measure, do not spoon flour into measuring cup this is inaccurate for my recipes.
5. Prevent opening oven too early in the baking or it will sink.
6. Frost cakes or add toppings when cakes have completely cooled in the fridge or they will tear.

Chocolate Spice Layer Cake
Two 8’’ pans
350 for 30 minutes

1 cup whole wheat pastry flour
1 cup spelt flour
3/4 tsp fine sea salt
2 tsp baking powder
1 tsp baking soda
½ cup unsweetened cocoa powder 
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tsp ground cardamom – optional or just add another tsp cinnamon
1/2 cup unrefined fine brown sugar or evaporated cane juice
1 3/4 cup unsweetened coconut milk –So Delicious brand
1 tsp apple cider vinegar 
Just under 1/2 cup mashed banana
1/4 cup pure maple syrup
1/3 cup cold pressed olive oil
1 ½  tsp pure vanilla extract
1/2 tsp almond extract

1. Combine milk and vinegar and set aside will get lumpy
2. In a large bowl sift using a whisk the whole wheat pastry flour, spelt, sea salt, baking powder, baking soda, cocoa, cinnamon, nutmeg, cardamom, brown sugar, once it passes into the bowl give another stir with the whisk to combine
3. In another bowl combine the mashed banana, maple syrup, olive oil, vanilla and almond extract and mix very well, now add the milk and mix very well again.
4. Add the wet ingredients to the dry ingredients using a whisk and mix until just combined. DO NOT over mix. Quickly divide the mixture between the two cake pans. Place them in the oven for 30 minutes.
5. Test with toothpick should come out clean when done with maybe a teeny crumb.

Notes: When cake is done leave it to cool in the pans on a wire rack for at least 15 minutes. Carefully use a knife and slide it around the edge of the cake to loosen, it will come out easily. Careful not to crack the cake when taking them out, they are very delicate but firm as they cool. Continue cooling on the rack for 30 minutes then wrap with plastic and set in fridge for couple of hours before frosting.

Options for Toppings and Fillings

Chocolate Whip Recipe
I use the firm organic non GMO Nasoya brand, it makes a thick cream with nice peaks. The whip will thicken as it sits in the fridge.

14 oz organic firm tofu drained very well
pinch sea salt
1/3 cup raw agave or pure maple syrup
2/3 cup coconut milk from can – full fat - or coconut milk beverage from carton, or almond milk
1 tbsp unsweetened cocoa powder
1 tsp cardamom - optional
1/2 tsp cinnamon
1 ½ tsp pure vanilla extract
1/2 tsp pure almond extract optional
3.5 oz 72% chocolate melted use ½ cup of the coconut milk to melt chocolate

variation: 1/4 tsp fine ground coffee, very good

Crumble the tofu in food processor add the sea salt, agave, coconut milk, cocoa, cardamom, cinnamon, vanilla extract, almond extract and blend until combined and creamy.

Chop the chocolate and add to a metal bowl.  Heat 1/2 cup coconut milk in small pot, once it boils add it to the bowl of chopped chocolate, let sit for 30 seconds or a minute then stir until completely melted, now add this to the tofu that's in the processor along with remainder 2 Tbsp coconut milk and blend again until thoroughly combined and creamy. store covered in the fridge for a couple of hours it will get very thick. If whip too thick after refrigerating add another tbsp or two of milk and stir

Will keep in fridge for 5 days
Top on little cakes, croissants, crepes, cooled cupcakes.
Cake in a cup makes a fun alternative to sliced  and is so pretty

updated variation cake below with toasted hazelnuts crushed and added on top.
in addition to the above recipe I added 1 tsp fine ground coffee in the cake batter and 1/4 tsp coffee grounds into the chocolate cream filling.


  1. Do you have a recommendation for a gluten free flower that would go well with this cake?

    1. haven't tried it so I can't recommend.


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