It is not a surprise or a big deal, I bake everyday. I bake our bread and I have to bake sweet or salty treats for my boys – including husband (and for me) which has to be gluten free, dairy free and as lowest carbed as it can be. I do not say I do it always with enthusiasm, ’cause really….
on Sundays sometimes it would be so good if I would not have to get up early just for I can bake something. Also, at these time I just remind myself, that I am blessed, I have the money/kitchen/talent to bake yummy and healthy foods.
But back to the topic, if I bake everyday, why wouldn’t I bake something special at least for the weekends during Advent Season?!
So here is a super cake, which is beautiful (I mean the original one), it is easy to make only it takes a longer time and both tastes and looks so fancy.
Mine version is gluten and dairy free, and here is the original post (click).
Ingredients for the gluten free version: For the chocolate cake (the star shape) : 180g butter, at room temperature, or hard coconut oil for milk free version 180g sugar – I used an eritrit/stevia powder mix 3 eggs 1 tsp vanilla extract 4 tbsp brewed espresso (or instant coffee) 180g glutenfree versioned flour 1/8 tsp salt 1tsp baking powder 45g cocoa powder 1 tablespoon psyllium husk mixed in 100ml warm water Instructions: Preheat your oven to 180°C. Put a baking paper to a bread pan, and set aside. In one bowl, mix the dry ingredients and in another bowl, mix the wet ingredients. Once everything is mixed well, put the dry ingredients into the wet mix. After pouring your dough carefully to the bread pan (with the baking paper inside) put to the oven for 45-50 minutes for bake it. After that, get out your cake from the oven and let cool it in the pan. It is very important, that gluten free cakes have to cool totally because it is very sensitive to break off little pieces if it is still hot or warm. After your cake is totally cooled, cut it into 1cm thick slices and with using a star cutter (I used a snowflake shaped one but totally looks like a star so…), cut star shapes from the slices. Now, you have to put your stars in a plate to the freezer for 30 minutes. Monica said it is very important to freeze it only 30 minutes so I used a time clock to help me with the time. Meanwhile the stars are freezing you can do the vanilla cake.
For the vanilla cake: 125g butter, at room temperature, or hard coconut oil for the milker version 170g sugar -I used a powder eritri/stevia mix 3 eggs 1 1/2 tsp vanilla extract 170g glutenfree flour 60g toasted ground hazelnuts 1 1/2 tsp baking powder 1 1/2 tsp salt 160ml buttermilk – or just plant milk for the milk free version 1 tablespoon psyllium husk mixed in 100ml warm water Instructions: Preheat your oven to 180°C. But a baking paper to a bread pan. In one bowl, mix the dry ingredients and in another bowl, mix the wet ingredients. Once everything is mixed well, put the dry ingredients into the wet mix. First pour a little dough to the bread oven (with the baking paper inside). Now take your star shaped cakes and put them into the vanilla dough as they standing one by one. Now you know that a ‘little dough’ what I mentioned before means that much that the stars can stand carefully. After they are ready, very carefully pour the rest of the vanilla dough around and the to of the stars. Put you cake to the oven and bake it for 45-50 minutes. After it is ready, let cool it totally before you you put the glaze on it.
For the chocolate espresso glaze:
100g chopped dark chocolate (make sure it is gluten free!)
1 tsp butter
130ml heavy cream – I had leftover mascarpone which worked really well too
1 tsp espresso powder (or instant coffee powder) – I used simple coffee from my morning coffee
1/8 tsp ground cinnamon
Put an amount water to a pot and put a bowl above the pot. Put your chocolate into the bowl. As your water starts to boil, get the heating lower and but the butter to the chocolate to melt it together.
If your chocolate-butter mix is melted set aside and put another bowl above the water with the mascarpone or heavy cream with the coffee. It will melt as well and when it is ready mix it with the chocolate.
Pour your glaze to the already cool cake.
I decorated ours with chocolate stars, for what I used simple white chocolate. I melted the chocolate, poured it into star silicon form and put it to the freezer.
It is so good with coffee or tea. I did not make it to sweet so with a sweet drink won’t kick you out. Just enough good :-)