It was a challenge. The picture of the cake looked divine, the ingredient list was healthy, and the recipe was not complicated. All good, for the cake that I was making for a small group of dinner guests.
Then it was panic time. The cake swirled out of the pan like lava from a volcano. Then resignation set in-it will be just ice cream for dessert. Then optimism took over. Maybe I can fix this mess? Yes! I fixed it, we ate it, and it was yummy. However, no rewards were received for best dressed cake! Try it—healthy and tasty.
Blood Orange Chocolate Cake
I didn’t have 7-inch pans so I used 9-inch with negative results. After the fact I should have just made the cake in a square pan and iced it, no layers. The orange cake called for blood orange juice. I used regular frozen juice, straight out of the can, not diluted with water. For the frosting it calls for soaking the dates in hot water. I switched to cooking the dates in orange juice until the dates became very soft.
The frosting seems unusual but it is excellent in flavour and texture. A keeper.
CHOCOLATE CAKE:
2 cups spelt flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 cup maple syrup
1 1/4 cup milk of your choice (nut, rice, coconut)
6 Tbsp coconut oil, melted
2 tsp pure vanilla extract
1 tsp apple cider vinegar
BLOOD ORANGE CAKE:
2 1/2 cups spelt flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 cup maple syrup
1 1/4 cup freshly squeezed blood orange juice (about 5 oranges)
Grated zest of 2 blood oranges (or regular oranges)
2 tsp vanilla extract
1 tsp apple cider vinegar
CAKE PREPARATION:
1. Preheat the oven to 350°F. Lightly oil four 7-inch springform (or regular round cake pans) cake pans. I used parchment paper.
2. Make the chocolate cake batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl combine the maple syrup, milk, coconut oil, and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.
3. Make the orange cake batter: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, orange juice, orange zest, coconut oil, and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.
4. Pour each bowl of batter into its two prepared cake pans. Bake the cakes until a toothpick inserted in the center comes out clean, approximately 30 minutes. Set the cakes on a wire rack and let them cool for about 20 mins; remove the springform sides. Let the cakes cool completely.
DARK CHOCOLATE DATE FROSTING
4 cups pitted dates
1/2 cup raw cacao powder
1/2 tsp fine sea salt
grated zest of 2 oranges
1 cup rice, almond, soy or coconut milk
Frosting preparation:
1. Soak dates in warm water for an hour or so until softened, then drain.
2. Combine the dates, cacao powder, salt, and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk (you may not need all of the milk) with the processor running until you have a thick, silky frosting that is easy to spread.
3.To finish the cake, place a chocolate layer on a plate, spread some frosting, then add the orange cake, spread some frosting, then add the chocolate cake, spread frosting and then finish with the orange cake and frosting on top.
*If you are using square pans (use one 8” square pan for each cake batter), bake-cover each cake with half of the frosting and then cut into squares. This way you have two separate cakes.
