Eating gluten-free has been highly publicized for years now and although I was curious about the advantages, I wasn't sure how to incorporate gluten free foods that I would still enjoy. Recently, I finally put it to the test and what a difference it made! I have been doing non-stop research on gluten-free alternatives and will have to try this next. It's a cake made out of quinoa, who knew.
Chocolate Quinoa Cake
with Whipped Ganache Frosting
*gluten free *soy free *oat free *nut free *flour-less
Notes:
- To cook quinoa, purchase some that says it is pre-rinsed on the packaging, or rinse under running water in a strainer before cooking. Bring 2 cups water to boil in a medium saucepan, add 1 cup quinoa, cover, and simmer on low for 15 minutes. Remove from heat, let stand covered for 5 minutes, remove the lid and fluff with a fork. Let cool before using in the cake. This recipe will yield a little more than you will need for the cake, just refrigerate the leftovers.
- The ganache frosting is very easy but takes several hours to complete, so plan accordingly. I did the first step of the ganache 3 hours before making the cake, set it in the fridge, and then finished it after the cake cooled.
- 2 cups cooked, cooled quinoa (see notes)
- 1/3 cup milk
- 4 large eggs
- 1 tsp vanilla
- 3/4 cup butter (salted), melted and cooled
- 1 1/4 cups sugar
- 1 cup Unsweetened Cocoa Powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- Grated white chocolate, for garnish optional
- 1 3/4 cup whipping cream
- 1 cup chopped Hershey’s bars (about 3 of the regular size bars), OR milk chocolate OR semi-sweet chocolate chips
- Lightly grease bottoms of two 8″ round or square baking pans with oil or cooking spray. Trace bottoms of pans on parchment paper, cut out circles and place inside greased pans.
- Preheat oven to 350° F.
- Combine milk, eggs, and vanilla in a blender or food processor and pulse until combined. Add cooked/cooled quinoa and butter and blend until completely smooth.
- In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, cinnamon, and sea salt. Add liquid mixture from blender and stir or whisk to combine.
- Evenly divide batter between two pans and bake on middle rack for 20-25 minutes just until a toothpick inserted in the center comes out clean.
- Remove and cool in the pans (on racks) for 10 minutes before inverting cakes onto a cooling rack. Cool completely.
- Make the Whipped Ganache Frosting:
- Measure chocolate into a medium bowl.
- Heat cream in a small saucepan over medium heat (stirring occasionally) just until it comes to a gentle simmer. Pour over chocolate and let sit for exactly 5 minutes without stirring.
- Whisk until smooth and glossy and refrigerate at least 2-3 hours until completely cooled.
- When it’s cooled completely, whip with the whisk attachment of your KitchenAid or use a handmixer to mix as you would to make whipped cream. When stiff peaks form, turn the mixer off.
- This is a tender cake, so gently transfer one of your cooled cakes to a serving plate.
- Spread half the whipped ganache 1/4″ away from the edges.
- Gently transfer the other cake on top and lightly press down until ganache reaches the edges. Spread remaining ganache on top all the way to the edges and sprinkle with white chocolate if you want.
