I am perpetually disappointed by cake. I find cupcakes beautiful, but sickeningly sweet. Same with most birthday cakes. There are occasional gems though. This is one of them (trust me), and I'm really hoping other MNetters will share their yummiest cake recipes even if they seem to lack bling!
Chocolate Quinoa Cake (gluten free)
2/3 cup quinoa, (white or golden)
330 ml water
80 ml milk
4 large eggs
1 tsp vanilla extract
1 1/2 cup golden caster sugar
1/4 cup butter, melted and cooled
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Bring the quinoa and water to boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow to cool.
Preheat the oven to 180'C. Lightly grease two 8-inch (20cm) round or square cake tins. Line the bottoms with parhment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add two cups of cooked quinoa and the melted butter and blend until smooth.
Whisk together the sugar, cocoa, baking powder and baking soda and salt in a medium bowl. Add the contents of the blender and mix well. (The batter will be a thick liquid consistency.) Divide the batter evenly between the two pans and bake on a center shelf for 40 - 45 minutes or until a knife inserted into the center comes out clean. Note that the cakes do not rise very much. Remove the cake from the oven and leave to cool completely in the pan before serving. Ice with a ganache icing if desired.
Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.