HOUSE OF MISU

Healthy Chocolate Blueberry Cake

Misu X Aapplemint

Recipe | June 28th 2018

Its everything you’d want from a cake. Its rich dark chocolate, its got a great crumb, its gluten free, its eggless, its butterless, its got good fats and not too sweet.
This cake is truly the perfect Diva Chocolate Cake

Preheat the oven to 180C
Line and grease 2, 6inch cake tins. Set aside.

To make the cake, in a large mixing bowl and add all the dry ingredients to it. Mix well with a spatula and then add the wet ingredients one by one. Gently whisk them all together to get a smooth batter. Pour equally in both tins and bake for 30 – 40 mins depending on your oven. Bake till skewer comes out clean. Turn out on the wire rack and let it cool completely.

For the ganache, just place both the coconut milk and chopped chocolate in a bowl and microwave twice for 30 seconds. Now gently stir until all the chocolate has melted. If you find lumps microwave for another 20 – 30 seconds. Once smooth let it cool down and keep aside till ready to use. I would suggest keeping it in the fridge to thicken up a little so it’s lovely to sandwich the cakes.

To put them together place the first layer of the cake on the plate. Take half the ganache and spread it evenly. Top with some blueberries, and then repeat the same process with the top layer. Chill the cake for a bit to let the ganache set .


INGREDIENTS


For the Cake
1.5 cups Banana Flour
1.5 cups ready Gluten Free Flour mix
2 cups organic palm sugar ( I used 1.5 cups as I like my cake a little less sweet. I like a generous helping of the ganache instead )
6 tablespoons Cocoa powder
12 tablespoons coconut oil
2 tsp baking soda
1 tsp baking powder
pinch on salt
3 tablespoons apple cider vinegar
1 tablespoon vanilla extract
3-4 tablespoons of ready coffee ( that’s black coffee)
2 cups room temperature water
1 tub of blueberries

For the Ganache
300 gms bittersweet dark chocolate
150 ml coconut milk


METHOD


Preheat the oven to 180C
Line and grease 2 6inch cake tins. Set aside.

To make the cake, in a large mixing bowl and add all the dry ingredients to it. Mix well with a spatula and then add the wet ingredients one by one. Gently whisk them all together to get a smooth batter. Pour equally in both tins and bake for 30 – 40 mins depending on your oven. Bake till skewer comes out clean.
Turn out on the wire wrack and let it cool completely.

For the ganache, just place both the coconut milk and chopped chocolate in a bowl and microwave twice for 30 seconds. Now gently stir till all the chocolate has melted. If you find lumps microwave for another 20 – 30 seconds. Once smooth let it cool down and keep aside till ready to use. I would suggest keeping it in the fridge to thicken up a little so it’s lovely to sandwich the cakes.

To put them together place the first layer of the cake on the plate. Take half the ganache and spread it evenly. Top with some blueberries, and then repeat the same process with the top layer. Chill the cake for a bit to let the ganache set.

In Collaboration with Aapplemint

Print