Thursday, August 22, 2013

A Day To Celebrate

Today is not only the Feast of the Queenship of the Blessed Virgin Mary, it is also a sweet little girl's birthday and my parents wedding anniversary (32 years).  This recipe I have in mind of all these special people. The Feast of the Blessed Mother just because it is important to remember celebrate Mary.  Mom and Dad love chocolate (especially dark).  Sweet Girl is Gluten-Free. I hope to make this recipe soon.

Decadent Chocolate Cake
adapted from:

2 cups quinoa, cooked and cooled (approx 1/2 to 3/4 cup raw)
1/3 cup milk
4 eggs
1 t vanilla
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt (most likely will omit since I used SALTED butter)

2 1/4 cup whipping cream
1 1/4 cup chocolate chips

Preheat oven to 350.  Grease two round baking cake pans.
Combine milk, eggs and vanilla in a food processor.  Add cooked quinoa and butter.  Blend until smooth.  In another bowl whisk together sugar, cocoa, baking powder, baking soda and salt.  Add other ingredients.  Stir until smooth.  Divide batter evenly between the two pans. Bake 28-30minutes (until tester comes out clean).  Place on rack and cool about 10 minutes. Remove cake to rack; cool completely.
For frosting place chocolate chips in one bowl.  Heat whipping cream until simmering.  Pour hot cream over chips (let rest).  Whisk together until glossy and smooth.  Cover and let chill about 2 hours.  Once cold and chilled whip until peaks form.
Place cake on serving platter, top 1st half with half chocolate whipped cream.  Next top the next layer on top. Top with more whipped cream.  This frosting just fills the center and top (NOT sides too).  Chill frosted cake at least 2 hours before serving.
NOTE: You can make cupcakes with this batter too. Just bake about 14 to 21 minutes.

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