Guilt-less Desserts & Treats for your Family


Choc Chip Cake

Choc-Chip Cake

Choc Chip shouldn’t just be left for Cookies.

It deserves much more fanfare and star power than just life as a cookie (not that I’m dissing cookies; I’ve been living on my trial batches of Christmas cookies this last week, but at the heart of it I’m a cake gal!).

Wollah! The Choc Chip Cake. This cake was originally designed for the Passionfruit Layer Cake I baked myself for Mothers Day but it’s so good it deserves a day of it’s own.

I cut the cake in half and spread Chocolate Frosting between the layers. You could also use Chocolate Cream or for something a bit different try Strawberry Cream.

Choc-ChipCake5

Choc Chip Cake

Prep Time40 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Choc-Chip Cake

  • 6 Eggs separated (best at room temperature)
  • 1/2 Cup Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1/2 Cup minus 1/2 Tablespoon Milk of Choice
  • 1/2 Tablespoon Vinegar or Lemon Juice
  • 3/4 Cup Coconut Flour
  • 100 grams Chocolate chips see recipe below

Chocolate

  • Makes 100 grams
  • 1/4 cup Coconut Oil
  • 1 tablespoon Maple Syrup
  • 1/4 cup Cocoa
  • Optional; 1/2-1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate

Instructions

Choc-Chip Cake

  • Preheat the oven to 175C/350F.
  • Line and grease a 20cm/8 inch Round Cake tin.
  • If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
  • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  • Whisk the egg whites on medium/high until soft peaks form.
  • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
  • Continue whisking on medium/high and add the vanilla extract.
  • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
  • In a small bowl combine the milk and vinegar.
  • Whilst still whisking, pour the milk mix into the egg mixture.
  • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
  • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
  • Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
  • Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
  • Pour the cake mixture into the prepared tin and bake for 35 minutes, or until cooked through.
  • Remove from oven and allow to cool in the tray.

Chocolate

  • Over a very low heat, melt the Coconut oil in a saucepan.
  • Add the maple syrup and stir.Add the cocoa and whisk to combine.
  • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  • Place in lined dish and freeze until set (approximately 30 minutes).
  • Store in the freezer.

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.