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"Look Ma--No Grains!" Chocolate Cake

From Girl Gone Primal with a Wenchypoo twist to the filling options.

Chocolate Cream Cake with Berries
6 eggs
1c. unsweetened cocoa
¼ c. sugar or other sweetener equivalent

2 cups whipped heavy cream
Fresh raspberries and blueberries, or frozen berries that have been thawed in the refrigerator.

Preheat oven to 350. Combine eggs, cocoa, and sweetener in a bowl, using an electric whisk. Pour mix into a square or rectangular baking dish - I used a square glass dish, about 8" x 8". No need to grease it, but you can line it with baking paper if it's an old dish. Bake in the oven for about 30 mins. or until risen and firm to the touch, and cake tester comes out clean. Remove and cool. Cake won’t rise as much as flour/baking powder/baking soda cakes.

When cake is cool, slice horizontally in either half or thirds. Place a piece on a platter, then top with 1/4 of the whipped cream (or until covered) and a layer of berries. I alternated between blueberries and raspberries.

Repeat by placing another piece of cake on top of the berries, then topping with cream and berries. Repeat twice more until cake is complete.

This cake is rich and filling, and could serve six greedy people comfortably, or more depending on the size of your baking dish (thinner, longer rectangles would feed more, due to ease of slicing).

Variations: instead of whipped cream, you can substitute pudding, frosting, or a ricotta cheese/Jello filling.

Ricotta/Jello filling
1 c. ricotta cheese (can substitute cream cheese)
1 c. hot water
1 small box Jello (any flavor)

Make Jello by adding box contents with the 1 c. hot water, and stir to combine. In a blender or food process or, add cheese and Jello liquid, and blend thoroughly. Scrape or pour into a bowl for refrigeration until a little firmer—a pudding-like consistency. This may be used between layers f the chocolate cake above, or just eaten alone.

If you wish, you may add berries, nuts, or chocolate chips to the mix after blending and before refrigeration.

Posted by Cute at 6:28 PM

Labels: food preparation and use