Look at this beauty! Strawberry season is finally here, which means summer has arrived as well! This cake was made with very special strawberries. We went for coffee in our usual cafe and suddenly a farmers drives by with a bag full of these bright red strawberries. Of course I almost bought his whole bag! So this is what I've created with them. Healthy Chocolate Strawberry Cake ;)
- 200 g butter
- 4 Tbsp cocoa powder
- 1 cup boiling water
- 2 cups spelt flour
- 2 cups coconut sugar
- 1/4 tsp salt
- 1/2 cup organic buttermilk
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- 100 g organic cream cheese
- 100 g greek yoghurt
- 1/3 cup brown rice syrup
- 1 tsp vanilla
- zest from 1 lemon
- strawberries (as much as you wish)
Preheat the oven to 180 C. Line 2 round baking pans with parchment, and butter the pans.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 secs, then turn it off and set it aside.
Mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, swift together the coconut sugar, spelt flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 18-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.Meanwhile cut all the strawberries and prepare the frosting. Blend cream cheese, greek yoghurt, syrup, vanilla and zest in a blender. Leave a side.
To assemble, turn one layer upside down on a serving platter. Spread half of the cream cheese frosting and strawberries on top. Place the other layer upside down on top and repeat with the rest of the cream cheese and strawberries. Keep chilled until serving.
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