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Chocolate Cake with Jam and Cream

This Chocolate Cake with Jam and Cream is as simple as you can get, but it tastes epic and will having everyone guessing the secret ingredient (and no it’s not sweet potato!).
Prep Time25 mins
Cook Time36 mins
Total Time1 hr 1 min
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 12 slices
Author: Lisa

Ingredients

Chocolate Eggplant Cake

  • 1 large/medium sized Eggplant baked whole in moderate oven for 20-30 minutes or until super mushy and gooey inside. You will need 2/3 Cup of mushy eggplant.
  • 1/2 Cup Oil I've used Olive OIl but you can use melted coconut oil or any other oil without a strange taste
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 4 teaspoons Vanilla Extract
  • 1/2 teaspoon Salt
  • 6 Eggs
  • 3/4 Cup Cococa
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrowroot
  • 3 teaspoons Baking Powder

Whipped Cream

  • 1 1/2 Cups Coconut Cream (place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains
  • 2 teaspoon Maple Syrup
  • 2 teaspoon Vanilla Extract

Jam

  • 2 Cups Berries I used mixed frozen berries
  • 2 Tablespoons Water swap this for maple syrup/rice malt syrup if the berries are too tart
  • 2 Tablespoons Chia Seeds

Instructions

Chocolate Cake with Jam and Cream

  • If making the 3 layered cake:
    This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
    Take the bottom of the chosen tin and cut 2 circles from the Chocolate Eggplant sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
    Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
    Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
    Spread 1/2 Cup of Jam evenly over the bottom cake layer.
    Spread 1/2 Cup of Whipped Cream over the jam
    Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and spread with more jam and cream.
    Place the full cake layer on top.
    Cover the cake in plastic wrap and place the cake in the freezer for 2 hours then place it in the fridge until you are ready. The freezer helps to set the layers. It is optional but helps it stay together.
    Remove the cake from the fridge and the tin.
    Use the remaining cream to pipe pretty patterns on top of the cake and decorate with berries.
  • If making a 2 layer cake:
    Cut the 20cm/8 inch cake in half horizontally.
    Cover the cake with 1/2-3/4 Cup of Jam.
    Cover the jam with 3/4-1 Cup of Cream.
    Place the top layer of cake on top.
    Use the remaining cream to pipe pretty patterns on top of the cake and decorate with berries.

Chocolate Eggplant Cake

  • Preheat the oven to 180C/360F.
  • Line and grease a large baking tray (32cm X 27cm) to make a 3 layer cake in a 5/6 inch tin or line and grease a 20cm/8 inch round cake tin to make a double layer cake.
  • In a medium saucepan melt the coocnut oil over a very low heat, being sure NOT to let it boil. If using olive oil (or another not solid oil you don't need to do this.)
  • Remove the skin from the baked eggplant and scoop out the mushy flesh. You will need 2/3 Cup of mushy eggplant goodness (but not the tough skins).
  • Place the eggplant in a blender and process until mushy. Add the oil, maple syrup, vanilla, salt and 1/2 Cup of cocoa. Blend until smooth. This can also be done with a hand blender.
  • In a large bowl lightly whisk the eggs by hand. DO NOT over whisk/mix.
  • Whisk in the chocolate eggplant mix until combined.
  • Sift and stir through the dry ingredients (including the remaining cocoa) until combined. Make sure that there are no lumps of coconut flour remaining.
  • Pour the mixture into the prepared cake tin and bake for 15-20 minutes for the sheet cake or 30 minutes for the 20cm cake, or until cooked through.
  • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely

Whipped Cream

  • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  • Place the cream in the fridge and allow to thicken before using (allow 4 hours)

Jam

  • Place the berries and water in a saucepan and bring to a boil over medium heat. Allow the mixture to simmer for 10 minutes, stirring regulary to prevent the berries from sticking to the saucepan.
  • If the berries are still whole/chunky, use a hand blender/masher to squash them.
  • Add the chia seeds and stir to combine. Place in the fridge for 2 hours or until set.