So there Easter goes and with it a full weekend full of delicious things to eat. For me it was no different, so I baked a Crunchy Chocolate Carrot Easter Cake.I made the cake version of this awesome moist Portuguese recipe for carrot cupcakes and I added to eat a bitter chocolate cookie frosting. Omg it was probably the best idea I’ve ever had!
So this idea came from endless blog posts and Instagram pictures about chocolate Easter eggs and rabbit decorations. Yes I follow a lot of foddies everywhere, off course! My instagram thread is a parade of food pics, I bet a lot of you can relate 🙂 So from the rabbit came the carrot cake idea, and I had to add chocolate, because it’s Easter and because yes, do I need another reason?
So for the carrot cake I used a Portuguese recipe, I just made it into a layered cake instead of making it into tiny cupcakes. The tiny cupcake size is the traditional shape for this carrot dessert, because it’s very moist and usually it’s served without any frosting whatsoever. So if you are reading this and would like to just make the cake without the frosting, go ahead. You won’t regret it, I promise.
And for the frosting, i guess didn’t mention this before, but as much as I love to bake mainly sweets, as you might have noticed, people around me know that I don’t eat them that much. I mean, I like them, but I can’t eat half a cake by myself. Usually, if I’m gonna crave for something it’s gonna be salty (omg fries *drools*) and not really a super sweet chocolate cake. So this time I wanted to find a frosting recipe that would set almost as buttercream but that wouldn’t take the dozens of cups of confectioners sugar buttercream recipes usually require, mainly to give it consistency, I’ve been told. So Mafalda googles and finds another blog foodess.com that promises to deliver. So why not try it? I did, I just skipped the vanilla, it’s too hard to find over here (I found it before but, for real, that stuff is expensive!)
And next comes the crunchy part. I was expecting that the carrot cake would become super moist and a melt in your mouth kind of cake. Added the frosting to this, I thought maybe this cake would need some crunch, to give it some depth and consistency. So here come hazelnut wafer bar cookies. There is Loacker and there’s also the turkish brand equivalent from Ulker. Tastes good alone, should be good in the mix right? And so it was.
So here’s what you’ll need:
For the cake
- 450 g of carrots, washed and peeled.
- 5 eggs
- 1 cup of vegetable oil
- 1,5 cups of sugar
- 2 cups of all purpose flour
- 1 tsp of baking soda
- butter and flour to spread on the cake form
For the frosting
- 340 g bittersweet chocolate , chopped
- 250 g soft unsalted butter
- 25 g cocoa powder
- ½ cup confectioners’ sugar
- pinch salt
- ¼ cup whipping cream
- 100 g of hazelnut filled wafer bars
- Chocolate almonds and white chocolate strips for decoration (optional)
And here’s how you do it:
- Pre heat your oven into 180 C and coat your cake form I used a round 24 cm diameter form (if you have 2 coat both) with butter and flour.
- Cut the raw carrots in small pieces and put them in the food processor, along with the eggs yolks, sugar and vegetable oil, until you get a homogeneous paste.
- Pass this paste into a bigger bowl and sift in the flour with the baking soda. Mix it until they are combined, a woden spoon is enough for this.
- In a separate bowl beat the egg whites until they arewhite and firm enough (you can turn them 90 degrees and they won’t fall) . Fold them into the cake batter carefully so you don’t lose the air that you just beat into the whites.
- Devide the batter in 2, and put them into their separate forms. Bake in the oven for 30 to 40 minutes. Be careful to turn your forms in the oven so the heat is distributed evenly.
- Once they’re baked let them cool down and move on to the frosting.
- Melt the chocolate in a bowl not over direct heat, put the bowl over a pan with boiling water and mix until it’s fully melted.
- In a separate bowl mix the butter, chocolate, sugar and salt. Beat until fluffy and add the melted chocolate and cream. Beat for around 5 more minutes until fluffy.
- Break the wafers until they’re in crumbs and mix it into the chocolate mixture. Mix until combined.
- Put around 1/3 of the mix on top of one of the cake bases and then spread not to close to the boarder. Then on top put the other cake base. Cover all the cake to your liking. I made it a little more shallow on top in the middle, so I could use this little depression to decorate with chocolate covered almonds and white chocolate decorations, but you can use whatever you fancy or have available.
- Let cool down and serve! Voila!
This cake, I should say ,took around 40 minutes to cook in my oven, and I did each base one at a time so it did take me some time to bake, so I did it a day before I actually wanted to serve it. Also the carrot cake will take some time to cool down, and it should be totally cold before you frost it, otherwise the frosting will start melting and it will be harder to manipulate.
On Easter sunday we ate a light Salmon Ceviche and had this cake for desert. It was a very nice combination since this cake is quite rich. Late dinner on Sunday delayed the blogging process but here it is. It’s so worth the time, really I so happy, also because it’s so pretty! The cake is so orange and the chocolate in the middle and on top, it was just so cool to take pictures of it 🙂
I hope you enjoy it and try it. Please comment and let me know if you like it!