#cocoacake

Wild jellyposting

Chichi, Sunflower, Carrie (Caramel) & Coca (CocoaCake), Lem and Blue

Chichi, Sunny, BlueLagoon belong to @splatty-skitty

(cocoa has 2 hands.png) 

anyways ummmmm o//o

(also cough cough i take commissions ! something like this would only be 5 dollars u can dm me any questions)

below the cut is the og sketch KLJSFJKLSFJKLSF

I can't even tell you how much I love you. you still being with me and support me. I literally don't deserve this, but you are here and I am very grateful to you..

thank you hon biggest mwuahh 4 u

Time to prepare 20 minutes

Baking time 35-40 minutes approx on 175 ^

Plum cake tin small with baking paper

INGREDIENTS:

100 gr chestnut flour

40 gr flax seed grounded @ the minute

60 gr almond flour

40 gr corn starch or potatoes starch

18 gr baking powder (cremor Tartaro in Italy)

20 gr cocoa dark

20 gr nut butter (any, thaina or peanut butter)

80 gr rice malt or molasses

30 gr sunflower seed oil

Cinnamon and vanilla extract optional

Almond milk to dough (approx 110-120 ml)

Salt

Blueberry Jam (5 coffee spoons or to taste)

PREPARE:

Into a big bowl pour the flours with flax add the starch and the baking powder.

Add the cocoa (the cinnamon and vanilla if desired).

Add now the nut butter and the malt along with the oil.

Slightly mix the liquids and than scoop slowly the flours helped by a bit of milk.

Increment the milk slowly until you reach a smooth soft dough.

Add the pinch of salt and whisk quickly.

Pour half of the dough into the plum cake tin with the baking paper and carefully top up with the blueberry jam. Complete the cake with the remaining dough.

Time to bake! Careful the oven must not be too hot once you put it in.

Wait 30 up to 40 minutes and let it cool off on the cake stand.

Enjoy 😋

Use this recipe for spiced chocolate cake to elevate your chocolate cake to a new level. The traditional chocolate cake is made even more delicious with the addition of cocoa, cinnamon, nutmeg, and cloves. It is rich, moist, and ideal for any chocolate enthusiast.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/2 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped walnuts optional. Powdered sugar for dusting optional.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined, about 2 minutes. Gradually add the boiling water to the batter, and mix until it's well incorporated. The batter will be thin, but that's okay. Stir in the chocolate chips and chopped walnuts if using. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and transfer them to a wire rack to cool completely. Once the cakes are completely cool, you can dust them with powdered sugar if desired. Slice, serve, and enjoy your delicious spiced chocolate cake!

Prep Time: 20 minutes

Cook Time: 30 minutes