You know the saying “everything old is new again?” It appears that ancient grains fit into this category. Whole grain fever is going mainstream. Now unlike lava lamps and avocado green appliances, ancient grains are here to stay I do believe.
Especially now that they have been made into a chocolate cake. What a clever public relations campaign quinoa has got going for itself. I mean a quinoa salad made with lots of vegetables and a tangy vinaigrette is certainly appealing, but let’s be honest with ourselves. Salad? Chocolate Cake? Salad? Chocolate Cake? My money is on the cake.
This neat-o Moist Chocolate Cake recipe is from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming, which has been out since February. Using the food processor for the wet ingredients was unusual but handy. Plus I was excited to try out some of the “alternative” ingredients I’d picked up during a recent Bulk Barn buying frenzy. It was my first time in there and I went a little nuts with all the cool stuff they stock.
First thing was the organic cane sugar. It reminded me a bit of sponge toffee all ground up. Very pleasant molasses-ey aroma. Wonder what the calories are compared to regular white sugar? Or do we care? I suppose though at the very least it is less refined and that is something my cholesterol-challenged body is hankering for lately.
Doesn’t this cane sugar have a beautiful earthy colour? I feel healthier already. Even more exciting though was the quinoa. Here it is after a good whipping in the processor. Naughty quinoa!
Preparing the quinoa earlier in the day was a snap which meant that I could get to the chocolate part sooner. Mmmmm…..chocolate….
Here is quinoa – now married to chocolate. Looks like a totally respectable chocolate cake batter don’t you think?
Hmmm… Looks like some sort of nasty cake accident. Butter icing (it was all I had – honest!) oozing out between the cake layers is a bit raggy-looking I agree. Let’s just call it rustic.
Looks a little better from this side. Doesn’t it?
Okay, I have accepted the fact long ago that I’m not the most talented cake decorator - but you know what?
What matters is that we just get in the kitchen and bake - that people enjoy eating our creations, however rustic they turn out. It’s the baking journey, not the destination right?
P.S. By the way, the cake was moist with a deep chocolate flavour. Had a great crumb and texture – not chewy at all. Next time, no butter icing, just a quick sprinkling of icing sugar. Promise.