Chocolate cake is a luscious dessert with many versions including Chocolate cake lava also called Choco lava cake. This is hugely popular and is a high-end item on most restaurant dessert menus.
The credit for inventing molten Chocolate cake goes to New York chef Jean-Georges Vongerichten, who in 1987 launched the dessert with fanfare. However, French chocolatier Jacques Torres has argued that the dish has been in France for long.
According to a study, the chocolate cake can reduce weight if it is regularly taken with the traditional breakfast even if it meant consuming some 600 calories in the morning.
Research by Jakubowicz of Tel Aviv University confirmed that eating cookies or chocolates as part of breakfast that may have proteins and carbohydrates can moderate the craving for sweets later in the day.
How to make Matcha Dark Chocolate
Here we discuss the chocolate cake’s homemade version as a vegan composition. We will elaborate on the popular Matcha Dark Chocolate made by mashed ripe banana and Japanese ceremonial matcha powder.
Matcha powder is made by grinding young tea leaves to a bright green powder. The cake will be unique with banana adding to the sweetness while the matcha pumps healthy antioxidants and vitamins. This Matcha Dark Chocolate can also be prepared with all-purpose flour.
Now let us act on this chocolate cake recipe in terms of ingredients and modes of preparation.
• 1 ripe banana, peeled
• 1 tablespoon matcha powder, sifted
• 3/4 cup organic sugar
• 1 cup almond meal flour
• 2½ cups gluten-free flour, preferably Bob’s Red Mill
• 2 tablespoons corn starch
• 3/4 cup unrefined organic coconut oil
• 1 teaspoon organic vanilla extract
• 1 cup of water
• 1/4 teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking soda
For Coconut icing
• 1½ cups dark unsweetened cocoa powder sifted
• 2¾ cups powdered sugar sifted
• 1/2 to 1/3 cup coconut milk
To make the cake, pre-heat the oven to 350°F or 180 degrees C. Coat the round cake pan with coconut oil or baking spray and place a portion of parchment paper at the bottom of the pan. To make the batter take a medium mixing bowl, mash banana well; whisk in the sugar and coconut oil. Stir the vanilla and water to mix perfectly.
In another mixing bowl, combine the flour, cornstarch, almond meal flour, and sea salt. Add the dry ingredients to the wet mix. Matcha powder can be added now it must mix well.
Now add the apple cider vinegar and baking soda to fold well. Pour the batter to the cake pan. Use the lower rack of the oven and bake for 26 minutes.
When the time is up, the pan can be removed from the oven and let the cake cool before icing it. As for the dark chocolate-coconut icing work, use a large mixing bowl, add powdered sugar, unsweetened cocoa powder, and coconut milk. Whisk them together until fluffy and creamy. After the cake cools remove it from the baking pan, frost with the icing, slice, and serve.