Jacob’s Chocolate Brownie Birthday Cake

 

I made one small cake (using a 6 inch diameter cake tin) and 12 large cupcakes to take to nursery, with the ingredients below.  You could use the same quantity to make one larger cake if needed.

 

170g dark chocolate (70%)
110g dark chocolate (85%)
1 cup melted coconut oil
2 cups coconut sugar
1 1/4 cup buckwheat flour

1 1/4 cup Doves gluten free plain flour mix
1 tsp fine sea salt/pink salt
1 tsp baking soda
4 free-range eggs, beaten
2 tablespoons pure vanilla extract
1 cup dark chocolate chips

 

 

Preheat the oven to 350ºF.  Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from the heat and stir in the oil to combine.

In a separate bowl whisk together the coconut sugar, gf flour, buckwheat flour, fine salt and baking soda.

Add the eggs, vanilla extract and melted dark chocolate mixture to the dry ingredients. Beat for two minutes by hand, until fully combined.

Stir in the chocolate chips by hand once the mixture is cooled a little.  Otherwise they will just melt into the mixture!

If you are making cupcakes and a small cake.  Divide the mixture into two and use one half for the cupcakes and one half for the cake.   Half the batter is enough for around 12 baking cups so spoon equally into the cups, without overfilling. With the other half of the batter, I added to a lined small cake tin.

Bake in the centre of a preheated 350ºF oven for 20-25 minutes for the cupcakes. They won’t rise much and will possibly be quite flat. Do not over-bake- especially if you like a fudgy soft centre.  The cake will need more time, around 10-15 minutes extra. The trick is to take the cake out when it is still a little wobbly in the centre. It will continue to cook once you take it out of the oven.

 

Cool the cupcakes and cake on a wire rack.

 

Whilst the cakes and cupcakes are cooling, get on with making the icing.

 

Chocolate Icing

 

170 grams dark orange chocolate (I bought Morrisons own)
60mls coconut milk (M&S coconut milk drink)
1/4 cup melted coconut oil
1 tsp pure orange extract
pinch of sea salt/pink salt

In a small saucepan over medium-low heat, mix together the chocolate squares, coconut milk, coconut oil, orange extract and salt. Stir until melted and completely smooth.

 

Transfer to a bowl to help with cooling the mixture quicker.

After 40-50 minutes or until the icing has cooled and thickened a little the icing will be runny enough to pour onto the cupcakes and cake.  I was able to cover each cupcake with a thin layer and my whole top and sides of the cake.

The cake is best cut into slices, before warming each slice for around 10 secs in the microwave to melt the icing slightly.  It should taste like a chewy chocolate brownie with fudgy icing.

I decorated the cake with some dairy free Moo Free honey comb bars, dairy free fudge balls from the fabulous free from factory, and Sainsburys white chocolate dairy free drops.

My little boys name topper was from etsy

https://www.etsy.com/uk/shop/Bearcubandco?ref=search_shop_redirect

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