This recipe is one for the record books.
Not because it contains no flour. Not because it contains no gluten. But because while I shovel moist, cocoa goodness into my mouth as I write this, I still have no idea how it came to be.
I mean, all my baking knowledge seemed useless.
I merely recall whirling a bunch of random stuff up in a blender and then popping the resulting goo in the oven.
Gooey, mouthwatering cake made of queen-o. (Best commercial ever)
I pictured being a contestant on “Chopped” while Ted Allen announces the ingredients for my dessert battle as I pull them out of my basket:
- Insane amounts of cocoa powder
- A 14″ willow wand with a core of unicorn hair
He’d go on to explain, “This ancient wand is typically found in the magical world of Hogwarts. It is going to be a challenge to see if our final competitors know how to maximize its function to elevate their dish.”
(Wingardium Leviosa joke for my fellow HP fans)
But it actually must have been a little magic mixed in with all the cocoa and cooked quinoa that created something so delicious that my boyfriend and I hoarded it entirely for ourselves.
The whole cake.
What to expect? The most chocolate-y and moist cake ever. No gumminess or bizarre aftertaste at all. The only unique difference from a flour cake is that there are random bits of cooked quinoa that you may feel as you chew.
Don’t freak out!
Soft and tasting completely of ridiculous, irresistible chocolate cake, its just a subtle textural thing.
Hey, if for some crazy reason you don’t fall in love with it too, I’ll just use my wand to float it over to my place.
And straight into my mouth.
Super Moist, Flourless Chocolate Cake
- 2 C thoroughly cooked quinoa (roughly 3/4 C dry), cooled completely
- 1/3 C whole milk
- 4 eggs
- 2 tsp vanilla
- 3/4 C unsalted butter, melted and cooled
- 1 C sugar plus 2 T
- 1/2 C dutch processed cocoa powder
- 1/2 C natural cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
Grease two nine inch cake pans. Line the bottoms with parchment paper and then grease them again. Preheat oven to 350F.
In a bowl, whisk together the cocoa powders, sugar, baking soda, baking powder and salt. Separately, in a food processor, blend together the eggs, milk and vanilla until smooth and combined. Then add the quinoa and butter and blend until smooth and combined. Pour this wet mixture into the dry mixture and whisk just until evenly mixed.
Pour the batter into the prepared pans and bake until a toothpick comes out moist, but free of raw batter, about 25 – 30 minutes. Remove the cakes from the oven and place the hot pans on a cooling rack to cool completely. Invert layers carefully. Frost and stack- enjoy!