Thursday, July 21, 2011

Chocolate Berry Layer Cake

Ah, anniversaries... time to indulge!  Rodney's making burgers, I'm hooking us up with "sweet tater-tots" (thanks Alexia ).  But, though it might seem that my contribution is simple, the title of this post indicates that nay, I bake tonight!

I thought of this last night... and woke up with the grand idea.  I thought about cherries, but I haven't really had a chance to experiment with the different types of cherries and I didn't want to use a bitter one when it was meant to be sweet (a la black forest... oh how I love thee!).  Strawberries it is!

This cake is a tad complex just because it involves, well, layers!  The first step is to put the can of full-fat coconut milk in the fridge for at least an hour.  I keep a couple of cans in there all the time to make the 'cream' or 'frosting.'  It's really easy, and it keeps it's consistency both in and out of the fridge.  Nifty!  In addition to chilling the coconut milk, each layer needs to be chilled completely before assembly or you will have a funny runny cake... and no one likes that.  Some freezer time may be required to speed things up :)

I'm also taking pictures of this one... so I hope they come through!  Though I've discovered that I don't have the cable necessary to connect the camera to download the images, nor does the XD card fit into the SD slot.  Oh well, after I get what I need I'll send out an update with pictures.  Bummer!

PS... I also made granola... :)  OH. YOUR. GOD.  This stuff is DELICIOUS!!! I felt like a god though, I must say... twice... when I tasted the "batter" (my knees melted) but then when it came out of the oven I was just blown away!  I can't believe how awesome this is!  I can't wait til breakfast now!!!! Plus, girl used raw millet.  Love her.  She's a great food blogger!

Chocolate Berry Layer Cake
Approximately 4 or 8 servings...  at 8 servings the calories come out to be:
200 for the chocolate cake (1600 total recipe)
90 for the coconut cream (728 total recipe)
30 for strawberry filling (220 total)
Total for 1/8 recipe = 320 calories
All in all, not too bad for a hedonistic dish!

Right on, and now to the how to!


1 1/2 cups AP flour
1 cup sugar (white variety)
1/4 cup cocoa powder
1 tsp baking soda
1/3 cup applesauce
2 tsp vanilla extract
1 tsp white vinegar
1 cup water

Coconut Cream:
1 can full coconut milk (refrigerated at least an hour... hopefully all day or night ;) )
1/4 cup powdered sugar
1/2 tsp vanilla extract

Strawberry Filling:
2.5 cups strawberries, chopped into chunks (thick slices... doesn't have to be perfect)
2 TBS flaxseed meal, divided
2 tsp brown sugar

A chocolate bar for shaving bits on top, optional
A strawberry half for each serving on top, optional


Make the cake first since it will have to cool.  You'll also want to prepare a 9x13 baking pan for this one.
1. Heat oven to 350F.  In a large bowl, mix the flour through baking soda.
2. Add the applesauce through water and mix well.
3. Pour into the 9x13 baking pan and bake about 15 minutes, til firm and an inserted knife comes out clean.
4. Remove from heat and cool compleeeeeetely.  I've gone ahead and sliced into 9 equal squares to make two cute layered cakes (I could make a huge stacked one too... but I think it'll be too hard to slice, hence forcing us to eat the whole jenga tower of cake...)

5. When you put the cake into the oven to bake, start the strawberry filling.  Wash and cut your berries if you haven't already.  Put them into a small saucepan over medium-low heat.  Add the sugar and mix in well.  After the berries start to warm up and ooze some liquid, add 2 tsp of the flaxseed meal.  Simmer very softly for about 10 minutes.  It may boil up some, it's all good, just stir it down.
6. Remove from heat and add the rest of the flaxseed meal.  Let it sit for a bit, about 7 minutes or so, then pour into a freezer-friendly container.  Chill in the freezer for about a half hour-45 minutes.  Then keep it in the fridge until you're ready to assemble if it's not after than time.

7. Now you're ready to make the coconut cream.  Check it out, so cool!
Without shaking the can of coconut milk, carefully remove it from the fridge and open it up.  Scoop out the top hardened cream, leaving the coconut water behind.  I don't know if it's useful for anything, I have yet to experiment with that thick liquid.
8. Mix with the powdered sugar and vanilla extract.  If you have an electric mixer, good for you.  If you're like me and don't, grab a fork and beat away, until fluffy and all mixed well.  Taste it, I dare you.

9.  When you're finally ready to assemble, layer as follows: 1 square of chocolate cake, a thin layer of coconut cream, some strawberry filling.  Chocolate cake, coconut cream, strawberries.  Rinse, lather, repeat until happy.  Be sure to leave some coconut cream for the tops!  I'm making two cakes, three chocolate layers each.  On the last layer, on top of the cake, spread some coconut cream, shave some chocolate on top, and add a strawberry half on top or some extra filling if there's any left (if you are able to drizzle it I bet that'd be pretty!)

1 comment:

  1. Actually, Rod dubbed them "Sweet Pa-tater-tots"... lol... When I make some from scratch I already have a name!!