MALTESERS CAKE WITH A HEALTHY CHOCOLATE FROSTING

25 Feb

whole wheat chocolate cake –

with a healthy frosting

CHOCOLATE WHEAT CAKE

This chocolate cake is dark, moist, rich— and possibly one of the best chocolate cakes we have ever had.  It is incredibly moist and so decadent, you wont believe it’s whole wheat. I just replaced melted dark chocolate instead of the cocoa powder from a recipe of – eating well.

MALTESER CAKE

Cakes need not be all unhealthy – Skip white flour for something healthier, whether it’s whole-wheat flour, nut flour, or a mix of a few different types. White, or “all-purpose” flour is processed in a way that removes the bran (the outer layer of the wheat grain) and germ of the wheat, taking away all the healthy stuff like fiber.

MAKING MALTESERS CAKE

WHOLE WHEAT CHOCOLATE CAKE

adapted from Eating well

Ingredients

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1/2 cup  sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1/2 cup brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
MALTESER CAKE MAKING

METHOD:-

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
  2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
  3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. 
MALTESERCAKE

CHOCOLATE FROSTING

– HEALTHIER & TASTIER

HEALTHY FROSTING

It’s no secret that i get a kick out of making not-so-healthy things a bit healthier. As from one of my top posts – vanilla bean cake- flourless,sugarless and the one where i used spinach- Turkish spinach cake , i have baked and enjoyed cakes made from whole wheat and flourless  cakes. Bur when it comes to frosting there or not many options. Oh yes, i have used greek yogurt frosting as a substitute for creamcheese but what about a chocolate frosting . Something original and crucially, tastes pretty much like how chocolate frosting should taste – creamy, chocolatey, lickable. and with a healthy twist too? 

HEALTHY CHOCOLATE-FROSTING

Thats what my blog’s motto is , yeah i know …..i sometimes forget it. I dont claim all the recipes in my blog as healthy but mostly they are. 

Red kidney beans Yup, that’s right red kidney beans in a frosting ! Unusual? Yes. But not if you have already made a cake with beans. So why not frosting?  A pretty good doppelganger for the real thing? I think so. I sent this cake to all my neighbours and even my hubby. No one could detect it. Well,to tell the truth ,my hubby does’nt count coz he gives such outrageous answers and i have not yet worked out how his tastebuds work :). Remember the soya chunks manchurian i made along with fried rice. When he took that to lunch he shared this with his coleauges. When everyone commented on how good it is, he comes home and tells me- the chiken manchurian was very good :). and the other day i made pasta with chiken franks cut into roundels. He ate it with his friend telling, its mushrooms :). There’s more stories to be horrified about, but dont worry iam not writing about all that today. 

RED BEAN FROSTING

So coming back to this recipe, when i saw this made by kellie from food to glow. I bookmared this but could not make it till some days back. I just replaced the black beans with red kidney beans and freshly made cashew butter at home. I was very curious as to how it may turn out, i had my doubts. But iam very glad, i tired it. Use whatever beans you have at the moment(black or red), no one could guess that it had rajma(common name for red indian beans) in it.

The following is just a guide – start with these amounts, blend, taste and adjust as you like. Makes enough to spread on two small cakes.

adapted from Food to glow

INGREDIENTS FOR THE FROSTING :-

  • 1 cup full red kidney beans
  • 1 ½ tbsp cocoa or cacao powder
  • 1 very heaped tbsp smooth cashew butter
  • 2 tbsp (+) runny  honey
  • Pinch of fine salt
  • ¼ tsp vanilla powder
  • Enough warm water (3 tsp)
HEALTHY-CHOCOLATE FRSOTING

METHOD:

If you are using dry kidney beans, soak them overnight or for 6-8 hrs. Pressure cook for 7-8 whistles or half an hour in a pot. Drain , use the water for making soups or stews. After the beans are cooled, puree them in a food processor. I use indian stainless steel mixer which works excelletly with both dry and wet ingredients. It jsut took me not more than 2 mnts to make a smooth puree, add all the other ingredients, scrape the sides and blend again for a few sec untill properly mixed. Keeps for four days, refrigerated in a covered container.

CHOCOLATE CAKE

Note ;- If you want a more chocolate flavour, use melted dark chocolate instead of cocoa powder, i had used up all my stock on the chocolate cake and the lace so just used cocoa powder.

Melted chocolate can be used to create artistic designs like a chocolate lace collar to be wrapped around a cake. It adds an incredible decorative and elegant touch to an already frosted cake. How to make and decorate a cake with chocolate lace – refer here

For the maltesers cake :-

  • 200 grms maltesers
  • 1 full chocolate cake
  • 1 cup chocolate frosting
  • 1/2 cup fresh cream
  • chocolate lace to decorate
MALTESER@CAKE

Assembling the cake:-

Bake the chocolate cake and keep aside to cool. Or just pack it in a cling film and refrigerate for 1 hr. Make the frosting and keep it read. Keep all the other ingredients like the maltesers and fresh cream and any other decorative tool nearby. When the cake is compleatly cooled, cut it into three layers using a serrated knife. Be gently and cut three exact layers. Not like me, you can see my uneven layers….even though the cake was baked well.Place the cake base on a platter. Spread with one-third of the fresh cream. Continue layering with the remaining cake and cream, finishing with cake.. I applied just a thin coat of fresh cream for joining the cake laers and for the chocolate lace to stick together. Spread the chocolate frosting evenly over the top or side of the cake. Decorate with Maltesers. and chocolate lace. Serve and enjoy….

MALTESER-CAKE

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

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