Jun. 21st, 2013

killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Ingredients for cake:

1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
6 eggs
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
Cinnamon
Nutmeg

Ingredients have been put in the order they get added to recipe; my Kitchenaid stand mixer made my life easy, though could be (original recipe was) in blender. Ditto hand mixer or any of those.

Accessibility notes: This would work with store bought icing; if you set out the ingredients, not a lot of back-and-forth. I was running on a pretty major spoon deficit today and did not hurt myself, the cake, or our kitchen. Icing recipe )

Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)

I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.

Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.

Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.

Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.

Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.

Let cool, ice the cake. We served with chopped strawberries.

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cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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