Project Description

Pairing broccoli and chocolate may not seem like a perfect fusion but in cakes or desserts, they fuss perfectly. Broccoli in cake is another simple way to sneak in broccoli into your meals. This broccoli chocolate cake does not taste or smell like broccoli. Cacao powder does a good job in masking the taste and smell of broccoli.

ABOUT THE RECIPE 

This four layer of delicious vegetable infused dessert is easily a one bowl cake. Super simple to make. Completely fuss free. The waiting is in the baking, after cooling you may enjoy with or whiting filling/ frosting.  

Full Recipe in Details

STARTING GUIDE

  • Spread: Broccoli Chocolate Cream Cake

  • Prep Time: 25 mins

  • Cooking Time: 40 mins

  • Total Time: 65 mins

INGREDIENTS

  • For the Cake 

    • 90 g flour
    • 70 g steamed broccoli 
    • 1 egg
    • 60 ml almond buttermilk 
    • 1 Tbsp apple cider vinegar 
    • 80g sugar
    • 30ml oil
    • 20g cocao powder 
    • 1tsp baking powder
    • 1 tsp vanilla flavor (optional)
    • 1 tsp almond flavor (optional)
    • 2g salt

  • For the Chocolate Cream Filling 

    • 190g almond milk
    • 15g corn flour
    • 30g cocoa powder 
    • 2g salt
    • 50g- 70g sugar ( depending on your sugar preference)
    •  1 tsp vanilla flavor (optional)
    • 30g butter
GUIDE / INSTRUCTIONS

  • For the Cake 

    • To make almond buttermilk, add ACV to almond milk and let sit for 5 mins
    • Steam broccoli for 4 – 5 mins in boiling water.Drain and let slightly cool
    • Blend broccoli with almond buttermilk
    • Transfer to a bowl
    • Add the rest of the ingredients. Using a whisk mix until completely mixed
    • Transfer to two 9 cm prepared pans
    • Bake @150⁰C for 35 – 40 mins
    • Remove from oven and let cool

  • Chocolate Cream Filling 

    • Add all cream ingredients to a pan except butter
    • Stir continuously on medium heat until cream thickens
    • Take off heat and stir in butter
    • Let cool before applying to cake

    To assemble

    • Slice each cake in 2 equal rounds.
    • Fill layers with chocolate cream. Add cream to top of cake and decorate with slightly tossed crushed almonds.
STORAGE

Will keep fresh in fridge for 2 days. Store in Freezer for longer; defrost completely at room temp or in fridge over night before serving. 

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