Friday, December 9, 2011

Chocolate Butter Cake Conversion using Spelt Flour

Yesterday the opportunity presented itself, and so I baked.
I am not a big fan of margarine, but unfortunately I was totally out of butter, and with only 2 hours to get this cake baked, I really had to get cracking, and just use what I had available.

I converted this recipe from my How 2 Cakes website.

I am going to use this cake as the base for my nephew Paul's birthday cake. It won't be decorated, apart from maybe a chocolate collar, it will be a dessert cake for tonight.

It is currently sitting in the fridge, so that the chocolate mousse I filled it with will set ;)

Butter Cake

200gms Margarine (I used a dairy free, non GM canola marg)
400gms raw organic sugar
4 eggs (at room temperature)
410gms of plain white spelt flour
20gms gluten free baking powder
90 gms of cocoa
330gmss of Rice Milk (i used what i had in the fridge ;)
  1. Preheat your oven to 170 degrees Celsius.
  2. Prepare a 9 inch round tin (3 inch high tin) by greasing and covering in parchment paper. I put a high collar, as the cake does rise a bit.
  3. Sift flour, baking powder and cocoa together until well integrated.
  4. Beat margarine and sugar until light and creamy.
  5. Add eggs, beating well after each addition.
  6. Add flour alternating with rice milk. Beat well.
  7. Bake in the oven for 1.5 hours, or until a skewer inserted into the center comes out clean.

Chocolate Mousse
600mls Pura thickened cream.
200gms dark chocolate
1 tsp vanilla extract

  1. Weigh 250 grams of cream in a pan, and add chocolate. Heat lightly until chocolate melts. Set aside to cool completely
  2. Beat the remainder of the cream with the vanilla until stiff peaks form.
  3. Gently fold in cooled chocolate and set aside.
Assembling the cake

Once the cake was cool, I used my trusty Agbay to slice it up. I got 4 layers of cake, the top layer I discarded (read nibbled on until most of it was gone ;) )

It is best to use a spring form cake pan to do this. Line the bottom and sides with baking paper, then place one layer of cake on the bottom. You can use a simple syrup to moisten the cake a little if you like at this stage. Then pour half of the mousse mixture on top, place another layer of cake, and then pour the rest of the mousse mixture. Finish with the final layer of cake, cover with plastic wrap and put in the fridge for at least 2 hours to set.

I will photograph the cake once we cut into it tonight.

The cutoffs I've had so far are moist and delicious!!! Definetly will be making this cake again.

Cake Base Verdict
Future Tweaks
  1. Use organic unsalted butter instead of margarine.
Chocolate Mousse Verdict
Future Tweaks
  1. Use a little more chocolate, the mousse was a little bit too soft. However leaving it in the fridge overnight, seemed to fix that problem, and the next day it was even better.


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