Dessert, Double Chocolate Cake with Blood Orange Frosting, Eat Well

Double Chocolate Cake with Blood Orange Frosting

These days… I have been obsessed with the flavour of blood oranges. If you saw this post, you would also see that I’ve been on a pancake hit recently, and I’ve been making the pancakes with the juice of blood oranges. They are amazing! (the recipe for the blood orange pancakes will be coming soon!)

The taste of blood oranges is so refreshingly sweet and yet there’s a slight sourness of raspberry like flavour that takes off the sweetness. It is such a nice balance and I thought it would be an incredible flavour with chocolate.

Yes. Chocolate.

To really do justice with the richness of the flavour of blood oranges, I just had to make a chocolate cake that would be covered in its frosting.

So, I set some time during the weekend, got out my blender, measuring tools, turned on some music and escaped to baking caking? chocolate heaven.

 

DSC_0166 The interior of this cake is moist and fudgey and slightly dense. It’s definitely a cake that has a bite to it. If you’re having a serious chocolate craving, this cake will satisfy it on all levels. The bitterness of the chocolate will be balanced with the light citrus flavour of the blood orange frosting. Along with the crunchy macadamia outer layer, the crunchy texture will contrast with the smooth cake that will add another dimension to this cake eating experience. (yes, eating a cake is an experience that definitely calls to enjoyed and experienced).

Here is the recipe!

 

Recipe:

For the CAKE (15 cm in diameter)

Dry

2 cups of spelt flour (or another flour that you prefer)

3/4 cup of cacao powder

1/4 cup + 1/8 cup packed dark unrefined muscovado sugar

1 tsp of salt

1 – 2 Tbsp of baking powder (add less if you want a more fudgy cake)

 

Wet

1 cap / 1 tsp of vanilla essence

1 /4 cup of maple syrup (add more if you like a sweeter cake)

1/8 cup of almond butter

1 egg or (1 chia egg – mix 1 tsb of chia seeds with 5 tsb of water)

1/2 cup of freshly brewed strong coffee

5 Tbsp of coconut oil (melted)

1/2 cup of almond milk

 

For the FROSTING*:

*This will make enough for the middle layer frosting and enough leftover for the outer chocolate frosting

3/4 cup of brazil nuts + macadamia nuts (roughly chopped)

A pinch of salt

Juice of 1 blood orange

2 Tbsp coconut oil (melted)

3 Tbsp of almond milk

2 Tbsp of maple syrup (add more if you prefer a sweeter frosting)

 

OUTER CHOCOLATE FROSTING

8 squares of your favorite chocolate bar (i like a 85% good quality dark chocolate bar)

2 Tbsp of coconut oil

A pinch of salt

 

Instructions:

For the CAKE

1. Preheat your oven to 180 Celsius.

2. Sift the flour into a bowl. This helps the cake to rise.

3. Combine the rest of the dry ingredients together with the flour.

4. Incorporate gently the wet ingredients (except the egg / chia egg) into the dry. Taste it at this point, and if you prefer a sweeter cake, add a bit more maple syrup or muscovado sugar. Do remember, that the frosting will be slightly sweet too.

5. Put your cake batter into a circle (or another shape you like) baking pan. I used a 15 cm diameter pan.

6. Bake for approximately 25 minutes. Do not open the oven in the first 20 minutes or so, this allows the cake to rise properly. When it is nearly done, it will envelope your kitchen in its seductively chocolate aroma. To check if it is cooked, insert a thin toothpick down the center and it should slide out clean.

7. Rest both cake layers in a wire rack and let it cool completely.

choco 2

For the BlOOD ORANGE FROSTING

1. While the cake is in the oven, chop the macadamia + brazil nuts. Chopping it will be gentler for the blade of your blender. I find that the combination of both creates an interesting flavour, however you can choose to use either the macadamia or brazil nuts if you only want to use one of the nuts.

2. Soak the nuts in the juice of the blood orange, the melted coconut oil, almond milk, maple syrup, and salt. Soak for at least 10 minutes to allow the nuts soften.

3. Blend the nut mixture, while scraping the sides of your blender periodically until the mixture is quite thick and smooth. Taste at this point, if the level of sweetness is to your liking.

  blood orange frosting

 

 

For the CHCOLATE FROSTING

1.Melt the 8 squares of dark chocolate along with the coconut oil over a pan filled with hot water over low heat.

2. Combine the leftover blood orange frosting with the chocolate mixture.

choco icing

To ASSEMBLE

1. If you find your cake is slightly larger than the other, you can use a large bowl and use it as a ‘stencil’ to cut your cakes to the same size. Simply place the bowl on top of the cake and using a knife, cut around the bowl. Do the same with the other cake.

2. Put a layer of the blood orange frosting on top of one of the cake layers. Place the other cake on top of the frosting.

3. Combine the leftover blood orange frosting with the melted chocolate mixture.

4. Using a spatula / scraper gently layer the chocolate blood orange frosting onto the cake. I like to start with the top of the cake and then move onto the sides. If you have rotating device in your kitchen, placing the cake on top of this and frost it while rotating does help a lot. However, you can do it manually as well. As the chocolate mixture cools, it will be easier to work with and to cover the cake with.

5. Decorate the cake as you wish! I used more chopped macadamia nuts on top and put some blood orange slices on top. I think it would be nice with raspberries or strawberries on top as well.

6. Cut into slices and serve. If you have leftover chocolate mixture left, then feel free to serve it with the cake.

DSC_0131 DSC_0169 DSC_0166 top cake

When I was making the chocolate mixture for the cake, the combination of flavour of the coffee and the chocolate was so intense that it induced minto a sort of chocolate coma. It was definitely a therapeutic experience making this cake.  Eating it was a chocolatey. blissed out. experience.

 

DSC_0204 DSC_0226

If you do decide to make this cake, tag me @wellnesstogo and use #wellnesstogo. I love seeing your creations! It brings such a smile to my face. I hope making and eating this cake makes you happy as much as I did creating it.

Oh,  I lighted candles too since it’s my little brother’s birthday back home in Indonesia! I can’t be there physically with him, but I can light candles for him!

DSC_0136

Happy Birthday Ryan!

DSC_0145 DSC_0140

 

From my heart to yours,
Gaby

 

Double Chocolate Cake with Blood Orange Frosting
 
Prep time
Cook time
Total time
 
Fudgey, dense, chocolatey cake with blood orange frosting. A sweet indulgence guilt free!
Author:
Recipe type: Dessert
Cuisine: Vegan, Healthy
Serves: Two 15cm diameter cakes
Ingredients
  • For the CAKE (15 cm in diameter)
  • Dry
  • 2 cups of spelt flour (or another flour that you prefer)
  • ¾ cup of cacao powder
  • ¼ cup + ⅛ cup packed dark unrefined muscovado sugar
  • 1 tsp of salt
  • 1 - 2 tsb of baking powder (add less if you want a more fudgy cake)
  • Wet
  • 1 cap / 1 tsp of vanilla essence
  • 1 /4 cup of maple syrup (add more if you like a sweeter cake)
  • ⅛ cup of almond butter
  • 1 egg or (1 chia egg - mix 1 tsb of chia seeds with 5 tsb of water)
  • ½ cup of freshly brewed strong coffee
  • 5 Tbsp of coconut oil (melted)
  • ½ cup of almond milk
  • For the FROSTING*:
  • *This will make enough for the middle layer frosting and enough leftover for the outer chocolate frosting
  • ¾ cup of brazil nuts + macadamia nuts (roughly chopped)
  • A pinch of salt
  • Juice of 1 blood orange
  • 2 Tbsp coconut oil (melted)
  • 3 Tbsp of almond milk
  • 2 Tbsp of maple syrup (add more if you prefer a sweeter frosting)
  • OUTER CHOCOLATE FROSTING
  • 8 squares of your favorite chocolate bar (i like a 85% good quality dark chocolate bar)
  • 2 Tbsp of coconut oil
  • A pinch of salt
Instructions
  1. For the CAKE
  2. Preheat your oven to 180 Celsius.
  3. Sift the flour into a bowl. This helps the cake to rise.
  4. Combine the rest of the dry ingredients together with the flour.
  5. Incorporate gently the wet ingredients (except the egg / chia egg) into the dry. Taste it at this point, and if you prefer a sweeter cake, add a bit more maple syrup or muscovado sugar. Do remember, that the frosting will be slightly sweet too.
  6. Put your cake batter into a circle (or another shape you like) baking pan. I used a 15 cm diameter pan.
  7. Bake for approximately 25 minutes. Do not open the oven in the first 20 minutes or so, this allows the cake to rise properly. When it is nearly done, it will envelope your kitchen in its seductively chocolate aroma. To check if it is cooked, insert a thin toothpick down the center and it should slide out clean.
  8. Rest both cake layers in a wire rack and let it cool completely.
  9. For the BlOOD ORANGE FROSTING
  10. While the cake is in the oven, chop the macadamia + brazil nuts. Chopping it will be gentler for the blade of your blender. I find that the combination of both creates an interesting flavour, however you can choose to use either the macadamia or brazil nuts if you only want to use one of the nuts.
  11. Soak the nuts in the juice of the blood orange, the melted coconut oil, almond milk, maple syrup, and salt. Soak for at least 10 minutes to allow the nuts soften.
  12. Blend the nut mixture, while scraping the sides of your blender periodically until the mixture is quite thick and smooth. Taste at this point, if the level of sweetness is to your liking.
  13. For the CHCOLATE FROSTING
  14. Melt the 8 squares of dark chocolate along with the coconut oil over a pan filled with hot water over low heat.
  15. Combine the leftover blood orange frosting (after frosting the middle layer) with the chocolate mixture.
  16. To ASSEMBLE
  17. If you find your cake is slightly larger than the other, you can use a large bowl and use it as a 'stencil' to cut your cakes to the same size. Simply place the bowl on top of the cake and using a knife, cut around the bowl. Do the same with the other cake.
  18. Put a layer of the blood orange frosting on top of one of the cake layers. Place the other cake on top of the frosting.
  19. Combine the leftover blood orange frosting with the melted chocolate mixture.
  20. Using a spatula / scraper gently layer the chocolate blood orange frosting onto the cake. I like to start with the top of the cake and then move onto the sides. If you have rotating device in your kitchen, placing the cake on top of this and frost it while rotating does help a lot. However, you can do it manually as well. As the chocolate mixture cools, it will be easier to work with and to cover the cake with.
  21. Decorate the cake as you wish! I used more chopped macadamia nuts on top and put some blood orange slices on top. I think it would be nice with raspberries or strawberries on top as well.
  22. Cut into slices and serve. If you have leftover chocolate mixture left, then feel free to serve it with the cake.