This is not the cake I made to celebrate my book release, but after some of the drama surrounding the release, this is the cake I ate to celebrate it. I made this a couple months ago, ate some and stashed some in the freezer for a random day that turned out to be a particularly celebratory one. By the way, if you have not ordered your copy of Cause of Death yet, it would mean a ton to me if you would from Amazon or Barnes and Noble.
This cake was great when I first made it. I mean it’s incredibly rich, decadent carob cake with tangy, complex balsamic roasted berries in the center and covered in gooey carob glaze. It’s cake perfection with the rich and fruity flavors playing together.
Maybe because I was so relieved and needed to take a few moments to celebrate, maybe because cake on a random Tuesday for lunch is always a good thing, maybe because it’s just that freaking good, but this cake was so awesome after that rest in the freezer.
I made more glaze and warmed it in the microwave and you guys it is everything I ever want in a decadent cake. It is the cake of my dreams because it’s ooey and gooey and rich and just when it is almost too much, the berries swoop in to make sure you can take another bite or five.
Luckily for me there is still some of this cake in the freezer right now. Lunch is served.Print
Decadent ooey gooey cake with glaze and tangy roasted berry filling.
2 cups raspberries
2 cups blueberries
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon vanilla bean powder
¾ cup coconut oil, melted
¾ cup carob or cocoa powder
1 ½ cups coconut sugar
1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 cup carob or cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons espresso powder
2 large eggs
1 cup unsweetened almond milk
1 cup strong coffee
2 teaspoons pure vanilla extract
½ cup olive oil
Roast the berries. Preheat oven to 325 degrees F. Line a baking sheet with parchment. Place the berries on the tray, drizzle with syrup and vinegar, and sprinkle with vanilla bean. Bake 40-50 minutes, stirring every ten minutes, until berries are soft and syrupy.
Scrape hot berries into a bowl and allow to cool. Berries may be stored in an airtight container in the refrigerator for up to 1 week.
Make the cake. Preheat oven to 350 degrees F, or 325 degrees F for convection, which I have been using and loving lately. Oil two 8 or 9 inch cake pans and line the bottom with parchment.
In a large bowl, stir together sugar flour, carob or cocoa powder, baking soda and powder, and espresso powder. Add the eggs, milk, coffee, vanilla, and oil, and whisk until a silky smooth batter forms. Divide as evenly as possible between the two pans, and bake about 30 minutes until a toothpick inserted in the center of the pan comes out clean or with a few moist crumbs. Cool completely in the pans.
When ready to assemble the cake, place one cake on the stand or serving platter of your choice, top with a thick even layer of the berries (you’ll have some leftover – they are great on everything from a salad to ice cream), followed by the remaining cake.
Make the glaze, whisk the carob or cocoa powder into the coconut oil until well combined. Pour over the cake, pushing it to the sides so it drips over. Serve immediately for ultimate gooiness. The glaze will harden after an hour or so, but a few seconds in the microwave will revitalize it.
Cake may be stored in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Cake recipe adapted from My Baking Addiction