STRAWBERRY CHOCOLATE BIRTHDAY CAKE
Chocolate strawberry bourbon vanilla cream cake. This was the first publication in my recipe section for a reason – it’s an absolute win! I’m lucky to bake it twice in September (my girl’s bdays), a family tradition I have intentionally established ever since 2010. It’s chocolatey, rich in flavor – the orange peel gives aroma, the chocolate richness, and the extra sweet strawberries from the second harvest of the year are a must. It’s a win, no one can’t get enough of it!
preparation 1,5 h
12-16 servings
ALL YOU NEED
400 grams of all-purpose flour (I use spelt flour)
400 g I use a mix of muscovado (dark & moist) and light brown fine cane sugar
50g cocoa powder
50g chocolate chips/ chunks (optional)
1 tsp baking soda
1 tsp of baking powder
1 tbsp chia seeds, ground
1 tsp apple vinegar
1/2 teaspoon of salt
300 ml fresh orange juice
200 ml of coconut/sunflower oil
200 ml of nut milk (any other plant-based milk)
a pinch of vanilla
peel of 1 orange
HOW TO MAKE
To make the chocolate cake base, preheat the oven to 180° C. Place a non-sticking baking paper on the bottom and on the sides of your tray or cake mold.
Mix all dry ingredients in a bowl: the flour, sugar, baking soda, cacao powder, and salt.
In another bowl mix the liquids and combine with the chia seeds: oil, vanilla, orange peel, orange juice, nut milk, and vinegar.
Pour the bowl of liquids into the bowl of dry ingredients.
Combine by stirring with a spatula, no need to use a mixer. If you are going for a layered cake, then divide the dough into two parts. Bake in your preferred shape for 45 minutes, until a toothpick inserted into the center of the cake, comes out clean. Once removed from the oven, leave it for 10 minutes on the tray. Transfer to a cooling rack and set aside to cool completely.
Note: I prefer to bake it in two separate batches, once to have better control over the baking process and second to have nice and firm ready to use two cake layers. Bake in advance, ideally the day before the party. After cooling down completely, wrap the layers in foil and store them in the fridge overnight.
Tag me on Instagram when you make it so I can celebrate you!
SPRINKLE SOME MAGIC – THE TOPPINGS
Cream: use coconut or regular sour cream on top, sweetened with powdered sugar and a tbsp coconut sugar for a richer flavor, add a pinch of bourbon vanilla. Fruits: strawberries, raspberries, figs, blueberries match perfectly. Cut the fruits in half and simply arrange the fresh fruit slices on top.
DELICIOUS NOTES:
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