This cake has taken over my mind and soul since I spied it on Sally’s blog. Sally promised me it would be lifechanging. That it is super moist and absolutely rich and decadent. The thing that intrigued me the very most about it, though, is that it is made with quinoa. No flour! Just quinoa and a bunch of other basic cake ingredients. Quinoa? In a cake? No flour? Huh?
Nothing against gluten-free cake recipes but usually they call for special flour mixes that I never have on hand and can’t access in my small town; I’ve never seen one with cooked quinoa as a base. but since this cake was calling to me and I always have quinoa in my pantry, I decided to do an experiment. I made this lovely cake one Saturday afternoon when Brian was entertaining the kids. None of them knew I was frolicking in the kitchen blending up quinoa and eggs for a cake of all things. Brian and the boys kept sneaking glances at the finished masterpiece (because, while rustic since I didn’t frost the sides, it was quite the impressive piece of chocolate decadence) begging for a taste. Shockingly it stayed safe for an entire night, and Sunday afternoon, I pulled out the beauty, divvied up the slices and we all dug in.
After a few bites (of which I was completely overwhelmed with utter chocolate cake bliss), I said to the crew, “So I’ll give you a second piece if you can guess the secret ingredient.” We play this game a lot so I wasn’t surprised to hear guesses like “coconut oil” and “spinach” and “black beans.” With a smug smile (mostly smug because I was going to get to claim the second piece as my own) I told them the cake was made with quinoa, and seriously, Brian almost fell of his chair. I should have had a video camera going. I could have won a lot of money on AFV for his reaction. I mean, the guy likes quinoa ok but not necessarily in a chocolate cake or so he thought.
- 2 cups cooked and cooled quinoa (see note above)
- 1/3 cup milk
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups heavy whipping cream
- 1 1/4 cups semisweet or bittersweet chocolate chips
- For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
- Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
- In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
You can find complete recipes of this Decadent Chocolate Cake with Whipped Chocolate Frosting in melskitchencafe.com