Now, this might actually be the best chocolate cake you have EVER tried. I am not kidding. I have made so many various chocolate cakes in my life that I can now consider myself a chocolate cake pro. I made this cake for my fathers birthday last year, and he – being a chocolate tasting expert- approved- which means a lot 🙂
Last week I had to do a „compensation“ at University for my class in „evidence based medicine“. This means, when you miss an obligatory class you have to make up for it basically. And of course the punishment that was chosen for me was a cake.
They want cake? They’re getting cake! But CRICKET cake!
I must say my professor did look a bit disturbed at the beginning and I could see him eying the cake in a very critical manner when I started cutting it. I think he was expecting little cricket legs and wings to stick out – but hey – of course that would not happen. For this reason we have cricket flour to make this special ingredient less scary and more attractive to everyone. Although this cake is an absolute calorie bomb, the usage of cricket flour did increase the amount of protein per serving significantly! Which makes it a bit healthier I guess 😉 Although I am always aiming at preparing healthy cakes and recipes, that are low carb and high protein, this cake just needed to be on my blog to show all you „chocolate sinners“ how to sin healthier and with a tad more protein 🙂
This cake was an incredible success and it is safe to say there was no crumb left! If I would not have mentioned that there was cricket flour in there – nobody would have known. And that’s exactly what I am so passionate about! I want to show people how easy it is to add some cricket flour to your diet without noticing it. I hope this inspired the one or the other to try it out and to start replacing their carb- rich all purpose flour with a little cricket flour.I didn’t actually plan on blogging this one, but since it turned out so popular, I decided to publish it anyways 😉
Special thanks to my hand model here, my very trusted room mate, who very selflessly offered his services for this picture 🙂
The not so healthy chocolate cakePrint Recipe
- Fo the cake:
- 175g spelt flour
- 80g cricket flour
- 80g cocoa powder
- 1tsp baking powder
- 1 tsp salt
- 1 pinch of cinnamon
- 400g sugar
- 1 shot of strong espresso
- 200ml milk ( I used whole milk but you could also use almond milk)
- 110 ml vegetable oil ( I used organic olive oil, but sunflower oil works great too!)
- 2 large eggs
- 1 tsp vanilla extract
- 200ml boiling water
- for the frosting:
- 350g cream cheese ( that makes 2 packages of cream cheese)
- 120g butter
- 1 tsp of salt
- 1tsp vanilla extract
- 375g powdered sugar
- 70g cocoa powder ( it really depends on how chocolaty you want the frosting to be - I used 100g 🙂 )
Preheat your oven to 180° Celsius and start greasing your cake tin.
Mix all dry ingredients: the flour, the cricket flour, the baking powder, the sugar, the baking powder, the cinnamon and the salt in a large bowl and mix thoroughly. Stir until all ingredients are well combined.
Add the fluids: the milk, the vegetable oil, the strong espresso, the eggs and the vanilla extract. Keep the boiling water until the end. Combine (using a mixer) the ingredients well until you have a smooth dough.
Reduce the speed of the mixer and now slowly add the boiling water. The dough will seem very liquidy now - but this is good! This makes i the cake especially fluffy and moist after baking!
Distribute your dough in your cake tin and bake for around 30- 40 min.
While waiting, prepare the frosting by simply mixing all ingredients together with a mixer.
Remove cake from oven once done and let cool for 15 min. Then cut the cake in half, remove the top half and spread a layer of frosting on the bottom half. Then add the top half back.
Now coat the rest of the cake with frosting and serve garnished with strawberries and dark chocolate. Voila!!
Tipp: I used a cake spring form where you can remove the sides: remove the sides, cut the cake horizontally in half. After cutting, put the sides back on! Then spread the frosting on the bottom half layer, then put the top half layer of the cake back on again. With the sides on, everything stays in place and the cake can cool without the frosting falling to the sides.