I am absolutely certain that I have a chocolate addiction, and I am absolutely certain that I do not give one flippin’ care about it. Not one bit. I mean, why should I? Raw cacao has a myriad ofhealth benefits: Aside from having 40 Times the antioxidants present in blueberries (which this liddo cake also happens to have in it as well ;). You can thank me later.), it is chock full of awesome minerals like calcium and magnesium, is the highest plant-based source of iron, AND acts a natural anti-depressant. So there.
Try to think of something better.
Now that we have established that my cacao fetish is nothing to be concerned about (phew) allow me to give you the background on this funky little cake. Yesterday was mother’s day, as you probably already knew if you were a functioning member of society. I decided to create something for my awesome mum, and those of you that know me personally, you know how i do. Obviously, I frantically scrounged my cupboards/fridge for things I already had to just throw together to make her something delectable that she would enjoy, and lo and behold, I think I succeeded!
I am now going to pause this wonderful program to write my precious mama a short, sweet, simple little paragraph. Feel free to skip it, read it, skim it. Whatever ya like. And yes, I am well aware mother’s day was yesterday, but nontheless I would like to show my mum some love.
Ode to my (precious) mama:
Thank you so much for loving, supporting, and caring for me in all my 21 years on this spherical abode we call Earth. Thank you for standing by my side through everything, and for selflessly devoting your time to me every time I am down in an effort to put a smile on my face. Though we may have our differences and fight from time to time, at the end of the day, I still love, admire, and appreciate you and everything you have done for me. How blessed I am to be able to call you my mother; I love you mommy!! Here is a heart for you:
Now: back to double choco cake and super intense mouthgasms.
This cake has the absolute PERFECT texture: cakey, ooey-gooey, and a whole lotta fudgy. I am fairly certain i have found the key to mastering the fudgy component: Brown rice syrup. It provides any baked (or unbaked, because lettuce face it, raw desserts are the bomb diggity) with the perfect, melt in your mouth fudgy consistency. That is a win, friends!
I had originally made this frosting with some cupcakes I baked a few eons ago, but I have since forgotten how i made said cuppycakes (sad face) so this cake will suffice.
*Disclaimer: I actually did not measure the exact amounts of each ingredient used, as I tend to cook very spontaneously and throw stuff together, all the while hoping for the best. Usually, the best is what i get. usually… Anyway, this is the most accurate representation of what I believe I used. Please feel free to experiment with the quantities and let ya girl know what ensues.
Lately, I have been feeling rather content. Do not get me wrong, I still have some rough days where my depression slithers in and takes over, but for the most part, I am happy as a lark. I owe it all to meditation, yoga, my handy dandy journal, and my unbelievably amazing friends and family.
On a side note, can I just shout from the rooftops about how much I love teaching yoga? It feels me with so much joy, love, and happiness to know that I am impacting the lives of others in a positive way.
Also, discovering new music makes me giddy on the inside. Straight up. Lately, I have been super into AJR, Bleachers, and X Ambassadors. I know that this post is seemingly all over the friggin’ place (what’s new) and I absolutely cannot help that, as I am jamming to some super fantastic music. I feel as though I apologize for that very reason each and every post, so I will refrain from doing so this time. Thanks for puttin’ up with it and still reading it. 🙂
- 1 3/4 cup Organic wild Bluberries (or as I like to call them: BBzz, pronounced BEEBEEZ!!!)
- 3 TBS Chia Seeds
- Heaping 1/3-1/2 cup brown rice syrup (depending on the level and intensity of your sweet tooth)
- 3/4 teaspoon vanilla powder*
- 1/4 cup Raw cacao powder**
- 1/4 teaspoon ceylon cinnamon
- 2/3 cup dates
- 1/2 cup water, or as needed
- 1 1/2 Tablespoons fresh lemon juice
- 1 Tablespoon Raw Cacao Powder
- 2 Tablespoons Almond Butter***
- 2 Tablespoons melted Cacao butter****
- 1 Tablespoon Coconut Sugar
- 1/4 teaspoon vanilla powder
- pinch of salt
For the Cake Batter:
Pre-heat the oven to 350 Degrees Fahrenheit.
Add BBz to a small saucepan on medium-low heat. After about 3 minutes (or once the BBz begin releasing liquid) begin mashing them with a fork or a food masher (I hope that is a thing…).
Once the blueberries are thoroughly mashed and all is well, add in the chia seeds (all of ’em) and stir until they are well mixed in with the BB puree. This mixture should become thick like jam, in which case you will remove from the heat and allow to cool.
Meanwhile, add the brown rice syrup, vanilla powder, cacao powder, and cinnamon into a mixing bowl and mix well, folding in the bluberry jam last. Mix well.
Place into ramekins, cool heart-shaped moulds like yours truly did, or a 4 inch springform pan.
Bake for 25 minutes. Remove from the oven after the allotted time and allow to cool for a minimum of 20 minutes. During this time, it is crucial that you allow the cake to be and do not poke or prod it, as it will fall apart.
For the buttercream Frosting:
Place all ingredients in a high speed blender and blend until smooth. Place in the fridge for the remainder of time you wait for the cake to cool so that the flavours become well-acquainted with another.
Once your cake has cooled off, top with the buttercream and either serve warm or stick it back in the fridge for another half an hour to serve chilled. Voila!
*Can sub 1 1/2 teaspoon vanilla extract.
**If using regular Dutch Cocoa Powder, use 1/2 cup
***Can use cashew butter here also, yum!
****Coconut oil works well too!