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Penguin Cake

This Penguin Cake is a cute perfect cake. It's Gluten Free, Nut Free and can be made Dairy Free and will feed a partyful of hungry kids.
Prep Time30 mins
Cook Time1 hr
Total Time7 hrs
Servings: 20
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Penguin Cake

      Chocolate Cake

      • 12 Eggs
      • 1 Cup Maple Syrup/Rice Malt Syrup
      • 1 1/3 Cup plus 2 Tablespoons Milk of choice
      • 1 Cup Sweet Potato puree to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato. Ripe Banana could be substituted.
      • 2 Tablespoons Vanilla Extract
      • 1 Cup Cocoa
      • 1 1/3 Cups Coconut Flour
      • 1 teaspoon Bicarb Soda/Baking Soda
      • 1 teaspoon Salt
      • 6 teaspoons Baking Powder

      Chocolate Ganache

      • 2/3 Cup Coconut Cream
      • 2 Tablespoons MapleSyrup
      • 2 teaspoons Vanilla Extract
      • 1/2 Cup Cocoa

      Whipped Cream

      • 2 Cups Coconut Cream the thickened cream taken from opened and chilled cans of coconut cream
      • 4 teaspoons Maple Syrup
      • 4 teaspoons Vanilla Extract

      Chocolate Frosting

      • 1 Cup pureed Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato
      • 3 teaspoons Vanilla Extract
      • 3 Tablespoons Maple Syrup/Rice Malt Syrup
      • 2 Tablespoons melted Coconut Oil
      • 1/2 Cup Cocoa sifted- or at least no lumps

      Construction

      • 2 Blueberries
      • 1 Strawberry
      • Tip of 1 Carrot

      Instructions

      INSTRUCTIONS

        Penguin Cake

          Chocolate Cake

          • Preheat oven to 180C/360F. Grease and line a 6 inch/15cm round cake tin and grease a 1.5lt heat proof bowl or a 1.5 or 2lt pudding basin. Place a small piece of baking paper on the bottom of the bowl.
          • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
          • In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
          • Add the sweet potato puree, maple syrup, milk and vanilla extract and continue to mix until combined.
          • Add the dry ingredients into the wet ingredients.
          • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down the sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium speed for about 30 secomds so that the batter is fluffy.
          • Pour the batter into the baking tin and bowl and smooth out the top. The bowl should be 80% full.
          • Bake for approximately 20 minutes (6 inch cake) and 50-60 minutes (bowl) or until a toothpick inserted in the centre comes out clean.
          • Allow to cool before removing from the tin

          Chocolate Ganache

          • Spoon the thickened cream out of the can, discarding the watery remains.
          • Put the cream, vanilla and maple syrup in a saucepan over medium heat until it has combined and is in a liquid state (you don’t want it to boil- just be warm).
          • Remove from the heat and sift in the cocoa, stirring until combined and smooth. Put it in the fridge (or freezer if you are rushed for time) until it reaches the right spreadable consistency (5-30 minutes depending on how hot the cream got).

          Whipped Cream

          • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
          • Add the maple syrup and vanilla and continue whisking until incorporated. Place the cream in the fridge to thicken further before using (allow at least 4 hours)

          Chocolate Frosting

          • Place all the ingredients into a blender and mix until smooth.
          • Use immediately or place in the fridge.

          Construction

          • Place the cooled 6 inch cake on a serving plate. Spread ganache over the cake.
          • Take the domed cake and cut into horizontal 3 layers.
          • Place the larger layer on top of the 6 inch cake and spread ganache over the top. Place the middle layer on next. Cover the middle layer with ganache then place the last layer on the top.
          • Cover the entire cake with Ganache.
          • Cover the ganached cake with cling wrap and place in the fridge for at least 1 hour (overnight is fine; just allow enough time for the cake to defrost in the fridge- approx. 5 hours).
          • After 1 hour remove the cake from the freezer.
          • Cover the enitre cake with Whipped Coconut Cream. Keep some cream aside to fix any mistakes that arise after the frosting has been used on the cake. Cover the cake again and palce it back in the freezer for 1 hour. This will help to set the cream and prevent it from merging with the frosting.
          • Remove the frosting from the fridge and make sure it is spreadable. It may need to sit at room temperature for 30 minutes first.
          • Use a sharp knife, mark out the face shape on the penguin (the face is a heart and the hands do not join under the strawberry) and the bottom lines. Refer to the photo for more detail. Cover the cake (except the face and stomach area which you have just marked) with the chocolate frosting. Spread it carefully to not mix it with the cream layer underneath.
          • If needed, use a piping tip to mark the edges of the face/stomach.
          • Using a sharp knife cut the end off a carrot for the beak and use the blueberries as eyes. Use your best free hand cutting skills to make a heart shape from 1/2 a strawberry. Place all on the cake just like in the photo. If you don't want ot use the strawberry the Penguin could be holding a number (e.g. 1 for a 1st birthday), flowers or anything you could imagine.
          • Place the cake in the fridge for a minimum of 30 minutes before serving.
          • Keep the cake refrigerated between serves.