Decadent chocolate orange mud cake with an irresitable chocolate buttercream frosting.
I hope you guys are settling well into the new year, wow! It’s 2016 already, I cannot believe it and you know how the saying goes time flies when you’re having fun and that is certainly the case with me. I truly enjoy whipping up exciting recipes in my kitchen, if I could migrate my bedroom and bathroom into my kitchen, trust me I would. When you are truly passionate about something, it’s like an addictive drug and that is how I would describe my love for cooking.
Today I’m sharing this awesome cake recipe that I made using teff flour. That’s right another gluten free flour to add to the ever-growing-list of gluten free flours. Teff is a fine grain which derives from Ethiopa and Eritrea, it’s colour varies ranging from white to a creamy brown hue.
Teff is my newest find, I’ve had every intention to experiment with this super grain however, as you may already know, in the culinary world of all things gluten free, there’s plenty of trial and error with different flours which can lead to being waylaid.
I’m sure you guys are probably wondering what the verdict is on teff flour? well the taste is slightly nutty and the texture is dense. I was forewarned about this by Eden from Black Foodie so I knew this would require some tweaking here and there. Also I’m not a huge fan of mixing lots of gluten flours together, it’s so expensive and the constant testing comes tiring, if I’m honest. The density of teff means it needs LOTS of moisture and believe me it really does need lots of TLC.
I managed to successfully make a super moist cake without mixing lot of different gluten free flours together. The body of this chocolate orange mud cake is namely from wet ingredients that yield the moisture, MOISTURE IS THE KEY…I REPEAT MOISTURE IS THE KEY. In order to replicate my results you will need to follow the guidelines from start to finish, don’t omit the applesauce as this helps with the structure of the cake, it has no bearing on the taste of the cake.
You will need a spring form pan to eject the cake with ease. In terms of the size a 6 inch spring form pan should suffice. Another thing, keep the cake in the refrigerator until it’s ready to be served. The buttercream is very soft and will start to slowly melt at room temperature, so store it in a cool place. Any leftovers should be frozen – cut the cake into small pieces and freeze until ready to eat.
If you are looking for a hassle free chocolate orange mud cake to make then try this, it doesn’t require excess gluten free flours, contains high amounts of protein and the combination of chocolate and orange is truly heavenly.
Note – The cake should keep for a number of days in the refrigerator, however I don’t know the exact longevity as it is usually eaten within a few hours by the family.
- 1 cup of teff flour
- 2 tbsp of tapioca flour
- ⅓ cup cacao powder
- 1 tsp baking powder (gluten free)
- ½ tsp baking soda
- 1tbsp of chia seeds
- ¼ cup of dairy free chocolate, melted
- 1 large egg, free range
- 1 large egg white, free range
- ¼ cup of coconut oil
- ½ cup of coconut sugar
- 1 cup of applesauce
- ½ cup of coconut milk
- 1 tsp vanilla extract or powder
- Zest of one large orange
- For the chocolate buttercream frosting
- 1 cup of coconut sugar
- 1 tbsp of tapioca flour
- 2tbsp of coconut butter
- ½ cup of dairy free butter
- ¼ tsp of himalayan pink salt
- ¾ cup of cacao powder
- 1 tbsp of orange zest
- Preheat oven 180 degrees celsius or gas mark 4.
- Grease and line the loose bottom of the cake tin using parchment paper. Measure the height of cake tin in order to cut a strip of parchment paper to go around the sides of the pan.
- Sift the teff flour along with the baking soda, baking powder, pink salt, and cacao powder into a medium sized bowl.
- Sprinkle the orange zest and the chia seeds on top of the flour mix.
- Prepare your chosen mixer (be it stand or hand held mixer) with the whisk attachment. Add the applesauce, coconut milk, palm sugar (use a separate bowl if using a hand mixer). Whisk on medium until the sugar has completely dissolved before pouring in the melted chocolate.
- Crack the whole egg and then gently crack the second egg, down the middle to extract the white into the mixing bowl, discard the egg yolk.
- Mix for a few seconds just until everything is combined.
- Finally add the dry ingredients into the other bowl and whisk until fully combined. This should only take a few seconds, be careful not to overmix. Any final mixing should be done with a wooden spoon.
- Turn the cake batter into the springform pan and tap pan on the side of the counter several times to eliminate air bubbles.
- Bake the cake for 40 minutes or until skewer comes out clean.
- Once baked remove from the oven and set aside for 5 minutes.
- Place the cooling rack over the cake tin and flip it upside to remove from the entire tin. Allow to complete cool before applying the frosting.
- While the cake is cooling down prepare the frosting, to make the powdered sugar blitz both ingredients in a spice mill or coffee grinder into a powder/ultra fine consistency.
- In a medium bowl, using an electric whisk to beat the butter until light and smooth.
- Add the rest of the ingredients until the frosting is creamy.
- Before frosting the cake, carefully turn it over so the dome at the top.
- Use a flat spatula to frost the cake, starting with the centre of the cake, dab some of the frosting onto the cake and coat the cake with frosting working your way towards the edge ensure to rotate as you distribute. Now spread the frosting around the sides of the cake again making sure to rotate as you do along until the entire cake is covered.
- Transfer to the refrigerator to set and serve accordingly.
Store any uneaten cake in the freezer.