Chocolate cake with secret ingredients
Red lentils are the star of this delicious chocolate cake. The coffee is a wonderful addition that gives the chocolate flavor an extra boost while the lentils help keep the cake moist for days. Glaze to taste or dust lightly with icing sugar or dark cocoa and serve with a dollop of whipped cream.
Makes a 9 inch cake (double recipe to make a layer cake)
1 1/3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon of salt
¼ cup soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 oz (by weight) dark chocolate, melted and cooled
½ cup mashed red lentils (recipe below)
1 cup coffee or milk
Preheat the oven to 350°F. Prepare the coral lentils (see below) and let cool. Melt the chocolate and let cool.
Grease a 9 inch cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl, cream the butter and sugar together. Add the vanilla followed by the eggs, one at a time, mixing well after each addition. At low speed, add the melted chocolate and lentil purée. Mix well. Add the flour mixture alternately with the coffee in three additions, starting and ending with the flour.
Transfer to the prepared pan and bake for about 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Leave to cool for 10 minutes before unmolding the cake to cool on a wire rack. Frost to taste or serve dusted with icing sugar or cocoa powder and top with a dollop of Tia Maria whipped cream (see below)
Mashed coral lentils
In a small saucepan, combine ½ cup rinsed split red lentils, 1 ½ cups water and a pinch of salt. Cover and bring to a boil; reduce the heat and simmer for about 30 minutes. The lentils will be very soft and look like mashed potatoes. Transfer the mixture to a fine-mesh sieve and strain to remove any husks or hard bits. Measure ½ cup for the cake. The rest can be used in mashed potatoes or hummus.
Chantilly Cream Tia Maria
Whisk together on high speed 1 ½ cups 35% cream, 2 tbsp. brown sugar and 1 tbsp. Tia Maria liqueur. Blend until medium stiff peaks form. Refrigerate until ready to serve.