Here is a cake you can bake for special occasions (Valentines Day is coming up!) without feeling too guilty -- don't go nuts and eat the whole thing thou!
*Wondering where to get Quinoa? Try Whole foods, Choices, or Galloways. Most big grocery chains are jumping on the band wagon so you may get lucky and find it there!
Quinoa chocolate cake
Ingredients:
2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1tsp. vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions:
2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1tsp. vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions:
1. Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Fluff with a fork and cool.
2. Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper.
3. Combine milk, eggs and vanilla in a blender, add the 2 cups of cooked quinoa and the butter. Blend until smooth.
4. Whisk together sugar, cocoa, baking powder, baking soda in a medium bowl. Add the contents of the blender and mix well. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is (my preference).
5. White Chocolate Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
6 tablespoons (¾ stick) unsalted butter, softened
1 teaspoon vanilla extract
8 ounces white chocolate (such as Lindt—do not use a baking chocolate like Callebaut), melted and cooled to lukewarm temperature (see Note)
To make the icing: In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately or store, covered, at room temperature for up to 4 hours.
2. Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper.
3. Combine milk, eggs and vanilla in a blender, add the 2 cups of cooked quinoa and the butter. Blend until smooth.
4. Whisk together sugar, cocoa, baking powder, baking soda in a medium bowl. Add the contents of the blender and mix well. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is (my preference).
5. White Chocolate Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
6 tablespoons (¾ stick) unsalted butter, softened
1 teaspoon vanilla extract
8 ounces white chocolate (such as Lindt—do not use a baking chocolate like Callebaut), melted and cooled to lukewarm temperature (see Note)
To make the icing: In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately or store, covered, at room temperature for up to 4 hours.
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