About this recipe
I love chocolate cake! The version I shared before is already delicious and when I have a guest, I’ll take it up a notch with this version. The ingredients are almost the same but the way the cake is prepared is different.
Making this cake takes a bit longer but it’s definitely worth the effort! It’s rich, delicious and perfect to share. If you can, get carob flour. It really takes the chocolaty flavour to a whole new level.
Chocolate Cake - Guest Edition
Ingredients
- 100 ml boiled water or tea
- 2 eggs
- 1 cup almond flour/ground almonds
- 1/2 cup Carob flour
- 1/4 tsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 70 ml Kefir
- 70 ml olive oil
Instructions
- If you want to use tea instead of boiling water, make the tea first. I like to use Rooibos tea because it's sweet and goes very well with chocolate. Also, it does not matter if you leave the tea to steam while you prepare the other ingredients.
- The key to this recipe lies in how you prepare and combine the ingredients. Take the eggs out of the fridge and separate them. The egg yolks go into the big bowl you use to mix everything together. Leave this bowl out so they can warm up to room temperature. Put the egg whites into a smaller container you can also mix in. Then put them back into the fridge while you prepare all the other ingredients.
- Line your baking pan with baking paper.
- In a separate bowl add the almond flour, carob flour, psyllium husk powder, baking powder, baking soda and salt together. Mix well with a fork and put it aside.
- Pour the Kefir and oil into a measuring cup and set them aside.
- Mash the bananas, then mix in the cocoa powder. Take your time and use a silicon spatula of possible so you keep mashing and mixing while you stir.
- Now get your handmixer. Beat the egg whites first until they are so stiff that the mass no longer moves. Put them back into the fridge.
- Beat the egg yolks for two minutes.
- Pour in the banana and cocoa powder mix and keep beating until it is well combined.
- Add 1/3 of the Kefir and oil. Keep beating for another minute or until it it all well combined.
- Add 1/3 of the flour and keep mixing until it is all well combined.
- Alternate with another third of the oil and keep beating, then another third of the flour and so on until you have mixed everything together.
- Pre-heat the oven to 180 degrees Celcius fan (200 degrees Celcius top/bottom heat).
- Now boil the water or get your hot tea. Only add a little bit at a time to the mix and keep on beating the batter. It's normal if it is very liquid.
- Finally, get the beaten egg white out of the fridge. Using a spatula, stir half of the egg white into the batter first. Then when this is well combined, stir in the rest.
- Pour the still liquid batter into the baking pan lined with baking paper and bake in the pre-heated oven at for 30min. It's done when the top is solid to the touch, even if the rest of the cake is still jiggly.
- Leave it to cool completely in the baking pan. Enjoy the next day!
Variations
Coffee
The carob flour enhances the chocolaty flavour but it might be difficult for you to find. If you like a slight taste of coffee though, you can use a teaspoon instead. I haven’t tried this myself because I don’t like coffee but I’ve seen it so often in so many chocolate recipes that I feel confident enough to recommend it anyway.
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