Grandma's "Black" Cake ~ Added Fiber Version

My childhood memory is filled with times when I helped my Grandma bake this cake. I LOVED IT! It is to this day my absolute favorite Chocolate Cake! If I could I would eat it everyday! It has cocoa, it has coffee, it has chocolate chips, how could you not like it!

Grandma's "Black" Cake

So to make it a bit more healthy I replaced some of the flour with wheat germ. You CANNOT taste the difference. It's still chocolaty, tasty deliciousness!

Here is what you need:

2 eggs separated

100 g butter, soft in pieces

200 g flour

50 g wheat germ

2 tsp baking powder

300 g powdered sugar

5 tbsp cocoa (dark)

2 tbsp ground coffee

125 ml Latte (half strong coffee, half milk)

2 tbsp Rum (if you like)

Start by separating the eggs, reserve the yolks and whip the egg whites until firm and stiff peaks form. Set aside.

Combine the flour, the baking powder and the wheat germ in a bowl and set aside. In a separate bowl start beating the butter with the egg yolk and the sugar until creamy and soft, then alternating add the latte and the flour mixture in small batches while continuing to mix. Do this until all the flour and latte is used up. Once that is done add the rum, the cocoa powder and the ground coffee, keep stirring until everything is combined well.

Once you have done this you can add in some chocolate chips or slivered almonds for added texture. Then using a spatula fold in the whipped egg whites.

Fill in a prepared loaf pan and bake in a preheated 180 C/ 350F oven for about 45 minutes or until a wooden skewer comes out clean.

Let Cool and ENJOY!!! 

Gluten Free Caramel-Raspberry Yogurt Cake

I got my adjustable pastry ring this evening and I just HAD to make a cake to try how it works. So I came up with a new recipe. I didn't want anything to heavy or too fattening and decided that I would use the plain yogurt I had in the fridge to make a low fat filling. To make the sponge cake base and layers I used Bob's Mill White Rice Flour or you could also use Ener-G Sweet Rice Flour.

Here is what you need for the sponge:

2 eggs
100 g sugar, superfine
100 g butter, melted
100 g rice flour
4 tsp cocoa powder
1/2 tsp baking powder
2 tbsp of rum/amaretto

Melt the butter in a small sauce pan or in the microwave and set aside. In a bowl whisk the eggs, amaretto and the sugar until light and fluffy, continuing to whisk add the melted butter, the cocoa powder and then while mixing add the flour little by little. Fill in the prepared pastry ring (I opened it up to about 5,5 inches) and bake in the preheated 400F / 200C oven for about 20 to 25 minutes (it's good when a wooden skewer comes out clean). Remove from the oven and let cool, then slice into 3 layers.

While your sponge cake cools, prepare the filling:

16 oz Plain Yoghurt
8 oz Caramel Sauce
1 Envelope Knox Gelatine
Raspberries

In a bowl whisk the yogurt with the caramel sauce (or you could just buy caramel yogurt), dissolve the gelatin in a little bit of hot water and then combine well with the yogurt.

In the meantime your sponge should be cooled down and you can start to assemble the cake. Take a baking sheet then prepare a cake round ( I just cut out a circle that slightly bigger than the cake and covered it in aluminum foil). Set down the first layer and position the pastry ring around it so there is a little room between the ring and the cake. Pour some of the yogurt mixture over it and layer some raspberries, cover with the middle layer, repeat. Put on the top layer, cover with the remaining yogurt mixture, decorate with some nice raspberries and chill overnight.

Remove the pastry ring carefully and serve.......... voila, Gluten Free Caramel-Raspberry Yogurt Cake!

PS: I'd think you can make this cake with any kind of flavored yogurt and fruit of the season, like blueberries, blackberries, or coffee and chocolate. Just really depends on your taste!

Blackforrest Cake

Here is my miniature version of Blackforrest Cakes.... Delicious!