Chocolate Sweet Potato Cake + Cherry Chocolate Glaze

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IMG_2686 IMG_2706This is a simple, throw together at the last minute cake. I’ve made it with melted chocolate as well, just depends on what I have on hand. The glaze is slightly salty, and pairs well with the sweet cherries and rich chocolate glaze. I like serving this warm, just out of the oven, but I’ve done research on how it tastes cold the next day and it is also fabulous.

Chocolate Sweet Potato Cake + Cherry Chocolate Glaze
2 small japanese sweet potatoes
1 cup coconut palm sugar
1/4 cup unsweetened cacao
1/8 tsp salt
4 eggs
1/2 tsp baking soda
1/2 cup sprouted whole wheat flour

Oven 350. Using a food processor, or hand mixer, blend the potatoes, sugar, cacao, salt, eggs and baking soda until well incorporated (I leave my potatoes just a little bit chunky though). Add the flour and stir until just mixed. Bake in a small buttered or parchment paper lined cake pan for 35-40 minutes.

Cherry Chocolate Glaze
1 handful cherries, pitted & halved
1 tbsp butter, melted
1 tbsp unsweetened cacao
1 tsp fresh ground espresso
1/8 tsp sea salt
1/4 cup (+ or -) powdered sugarIMG_2692

Whisk the butter, cacao, espresso, sea salt and powdered sugar. Add more or less powdered sugar depending on your desired frosting consistency. If you let the cake cool, double this recipe and spread it all over the cake. Garnish with the fresh cherries and sprinkling of powdered sugar.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs

 

This ice cream is so smooth and creamy. It tastes more like a mousse, rich and complex and decadent. I finally bought an ice cream maker and my ideas can’t keep up with my consumption, so I encourage friends to come over and eat more ice cream so I can keep making new and different kinds. This is a very simple recipe, but it does call for a high powered blender to reach a smooth consistency. Also, taste as you go, and adjust accordingly, some may want a sweeter ice cream, or richer with more chocolate.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs

1 cup cashews
1/4 raw cacao powder
1/4 cup coconut oil
3 dates
1/2 coconut water (give or take a few teaspoons)
1 tbsp maple syrup
1 tsp vanilla bean powder
Cacao nibs
Unsweetened raw coconut flakes

Method:
Mix the cashews, cacao, coconut oil, dates, coconut water, maple syrup and vanilla in a powerful blender until you reach a smooth consistency. Then pour the mix into an ice cream maker and follow the manufacturers instructions.

Garnish the ice cream with a sprinkle or coconut flakes and some cacao nibs.

Chocolate Beet Cake

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I made this chocolate beet cake in honor of the creative and beautiful energy expressed in the video made by Tiger in a Jar. I’ve watched their video so many times, mesmerized by it’s beauty and simplicity, that I’ve pretty much memorized the recipe by now. My roommate and I were talking about why a video like this is so inspiring when it is so simple—it just shows ingredients and the process of making a cake. But we figured it was the old time feel, the comfort and beauty and simplicity, the celebration of food, and the lovely use of beets.

The cake itself is incredibly photogenic, and more importantly, delicious. The beets add moisture and a rich sweetness, one that lingers on your tongue instead of the sharp, quick sweetness you get from refined sugar. Using good, dark chocolate is absolutely essential as this adds the best flavor and pairs perfectly with the beets. I followed the measurements for the recipe, but changed a few of the ingredients like usual. Instead of using white sugar, I used coconut palm sugar. Instead of white flour, 100% whole wheat (I really like the density and chewiness of whole wheat). I used Green&Black’s 72% baking chocolate, which turned out to be just perfect. Also I use vanilla powder instead of the liquid, I like the flavor of the powder more.

A few notes: when I melt chocolate I always do it in a glass bowl over a simmering pot of water, never in the microwave. When most of the chocolate looks melted, I take it off the heat and stir until the rest melts. I boiled the peeled beets in water for about 45 minutes, until they were soft and easy to cut with a fork. Then I pureed the beets in the vitamix with a little beet water (we saved the rest of the beet water for future clothes dying projects). Finally, make sure you let hot ingredients (the melted chocolate and pureed beets) cool some before you add it into the rest of the mix, this way you don’t cook the eggs. I garnished the cake with figs, raspberries and baby beet green leaves because of their beautiful color.