It's getting closer to Christmas, I still have all of my presents to buy, I'm starting to get a bit stressed and anxious about it I think so today I really need to get out into the shopping centers and get it done!! I just don't really like shopping. I tried to get it done online but I didn't hit the 'purchase' button always wondering if there was something else I needed to add to the cart or I may find something better and now it's too late!! O'well, at least I have a pretty good idea of what I want to get everyone, I will embrace the outing and enjoy my little shopping adventure. Now all I have to decide is which shopping center am I going to go to. First world problem I know.
The cake part of this recipe can also be made into a brownie, it's been a favorite of my boys for years. I did a lot of research putting it together trying to help the kids get through those difficult teenage years when their skin wanted to break out and cause grief. All you have to do is cook it in a square baking dish and you'll only need to bake it for about 30-40 minutes depending how deep you make it. I like to keep some of the nuts and seeds a bit chunky when I grind them creating a bit of crunch and texture throughout the cake or brownie but that's up to you.
Chocolate Brownie Layered Birthday Cake
Superfood Chocolate Brownie Cake:
2 cup freshly ground nuts and seeds (eg almonds, Brazils, walnuts, sunflower seeds, pepitas, chia or flaxseeds)
1 ½ cup organic coconut sugar
½ cup organic dried coconut
1/3 cup goji berries
1/3 cup raw cacao nibs or 3 tbs shaved raw cacao paste
2 ½ tbs raw cacao powder
2 tsp ground cinnamon
2 tsp baking powder
1 tsp vanilla powder
1 tsp Maca powder
½ cup organic coconut oil, rice bran oil or extra virgin olive oil
- Grease a round cake tin and preheat oven to 180oc while you prepare the mixture.
- Freshly ground the 2 cup combination of fresh nuts and seeds then add them to a large mixing bowl with the coconut sugar. Don't worry if there are some chunky bits, they add texture.
- Add the dried coconut, goji berries a cacao nibs if using to the same blender and blend until they are fine and similar consistency as the nut meals then add to the mixing bowl with the cacao powder, cinnamon, vanilla, baking powder, Maca and shaved cacao paste if using. Stir thoroughly to combine all of the ingredients evenly ensuring that the baking powder is properly dispersed.
- Make a well in the center then add the oil and eggs, give them a quick stir to break up the eggs and combine them with the oil then fold through the dry ingredients until you get a thick dough.
- Pour into the cake tin, smooth the top and bake for 40 minutes then either gently press the top to see if it springs back or insert a dry a skewer to see if it is cooked, it should come out dry when inserted into the center and pulled out. If not continue to cook until it does. Try not to open the oven too much as it will release too much heat and affect cooking. It may need up to 50 minutes, turn the heat down to 150-160 if you feel the top is burning.
- Once cooked remove from oven and let cool for about 15-30 minutes before removing from dish/tin. Let cool completely or refrigerate until you need to prepare the finished cake.
Chocolate Avocado Frosting:
3 large ripe avocados
2 ½ tbs raw cacao powder
8 tbs agave or maple syrup
½ tsp vanilla powder
- Cut avocados in half then remove the seed and scoop the flesh into a high speed blender with the rest of the ingredients.
- Blend on high until smooth and creamy, test for sweetness and adjust if necessary, you may even want to adjust the chocolate levels as well.
- Put a rubber band around the base of a piping bag with a decorative nozzle. (put the band just above the nozzle to stop the contents getting out) the fill the bag with the frosting and refrigerate until cold.
½ cup coconut sugar
1 tbs water
½ cup walnuts
- Add the coconut sugar and water to a small pot on medium heat and give it a quick stir to combine the water and sugar. Once that achieved don't stir it again.
- Turn heat to low and gently simmer for 4-5 minute lifting the pot and giving it a gentle swirl to move the mixture around.
- Lay the walnuts onto a heat proof dish or tray then pour the caramel mixture over them making sure all nuts are covered, let cool the refrigerate until set.
- Break into pieces when set and store in a bowl.
Fruit mince, Lemon frosting balls
½ cup Tropical Fruit mince
½ cup Lemon Cashew Frosting
Raw chocolate to cover
- Combine the fruit mince and frosting in a bowl then form into small balls and freeze.
- Prepare the raw chocolate and while it is liquid dip the ball into the mixture and completely cover, try to leave them in for about 45-60 seconds so that you get a good covering then put them back into the freezer to set.
Remaining ingredients for assembly
1 1/2 cups fresh or frozen blueberries
100 g Sugar free Blueberry jam
1 tbs dried coconut
Final cake preparation and assembly:
- Slice the cake in half horizontally and place the top half to the side.
- Spread a thick layer of the jam over the bottom layer of the cake then pipe avocado chocolate frosting over the jam, you don't need to fill it completely but make sure that you do a nice ring around the perimenter about 1/2 cm from the edge.
- Sprinkle frozen blueberries over the frosting then make a complete circle of blueberries around the edge pushing them into the frosting then sprinkle a bit of the granola over the blueberries.
- Place the top half of the brownie cake onto the bottom layer then pipe rosettes around the edge of the cake, then do a layer of frosting over the top of the cake. Add fruit mince, lemon frosting balls around the edge then sprinkle the caramelized walnuts and granola and for highlights you can add some dried coconut and more blueberries.
If you don't want to make the Fruit mince, lemon frosting balls then use a simple chocolate fudge blissballs, use the recipe for these Carob Fudge balls but omit the carob bites and carob powder and replace the powder with raw cacao powder.
I hope you have a go at this cake, it doesn't' all have to be done on the same day, most of the elements can be done a few days in advance, I even found that the avocado chocolate frosting lasts really well in the fridge stored in the piping bag. As you can see I've photographed it in a Christmas setting and if you and your family are not into the fruity Christmas cakes then this one would be perfect. It would be amazing served with a drizzle of Caramel Sauce.
Enjoy your weekend, time for me to do a quick little workout and get ready to hit the shops.