Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Wednesday, 21 December 2011

Chocolate Cake -- Layer me up, baby

It will be baby Reya's first birthday, and she needs chocolate layer cake. Here are some baby cakes. But the recipe would make a lovely layer cake. Triple layer, methinks. Please imagine a truffle ganache between the layers, and perhaps a buttercream frosting ...

Yes, I am evil.

The texture is at once delicate, tender, and moist -- everything you'd hope for in a proper chocolate cake. The flavour is deeply, richly chocolate, the sublime flavours of raw cacao and callebaut elevating chocolate to new heights. I'm not a chocolate person, but I think it's fab.

Next time, I will try ground chia instead of whole. But please don't do that without adjusting the quantities, because they don't translate one to one. Just saying.


1/4 cup agave
1/2 cup callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer)
1/2 cup coconut sugar
1/2 cup organic butter or extra virgin coconut oil
1 cup boiling water
1 tbsp apple cider vinegar

1/4 cup chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
pinch chili pepper
a little black pepper

1/2 cup raw cacao
1/2 tsp baking soda

4 eggs

3 cups almond flour


preheat the oven to 345, and prepare your cake pans with plenty of butter and line the bottoms with parchment

1. pour boiling water over room temperature butter/coconut oil and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar
3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper
4. add the raw cacao
5. add the eggs and mix well
6. add the almond flour, and combine fully
7. add the baking soda
8. pour the batter evenly into your cake pans -- you can do 2 larger layers or 3 smaller layers
9. bake for approx 30-40 minutes, until the cakes feel firm and springy to the touch
10. remove the cakes from the oven and allow to cool before removing from the pan
11. if needed, run a blade between the cake and edge of the pan. the bottom won't stick because you lined it with parchment
12. when the cake is fully cooled, you can frost and fill at will
13 can also be baked as 24 baby cakes.

super yum.


Sara G said...

We made it a double cake... with lovely granache as recommended. Amazing. SOOOOO delicious. What an incredibly moist and rich and sweet wonder was this cake. And a lovely story to accompany - 'this birthday cake was specially created by our friend Stacey... just for baby Reya's first anniversary!". Really Stacey - the family devoured it. Thank you a million times over. Our regular bakery has NOTHING on this cake. Thank you so so much.


stacey said...

Sara I am so glad it worked out well! I'm glad you enjoyed it, and I was very happy to invent this for you.
Happy Birthday, Baby Reya!!


Sara G said...

I'm going to attempt this cake as cupcakes, for Amitav's birthday. Any advice, Stacey?

stacey said...

Hi Sara
I made this cake as baby cakes and it was without problems. Bake for 25-30 minutes. They will be done when they spring back when pressed lightly. The recipe will make 2 dozen. Hope that helps!!!!