Kelly, from The Spunky Coconut, has a great white chocolate pie recipe. I have made it too many times (you know- as in eating too many treats). I came up with some fun modifications and ways to make it cute that I want to share with you. Plus I created a new cake base and I now call Kelly’s recipe “white chocolate frosting” instead of “pie”.
Above I cooked my cake base as a three tiered cake. Then I took Kelly’s recipe and split it into three parts: white chocolate (standard), pink chocolate (standard plus beet juice- can’t taste a difference), and dark chocolate.
Another time I split Kelly’s recipe and added peanut butter to part, and chocolate to another part and made a swirl by pouring all the white in first, then drizzling the dark over the top.
And another time… I made mini cakes in tart pans and let three lucky girls decorate three cakes with homemade gummies, chocolates, homemade pink frosting, and cereal.
So here is what my cake looks like up close.
Notes on Kelly’s recipe:
1) It works perfectly as written.
2) I prefer the white without vanilla extract.
3) I find it works a bit better to “bloom” the gelatin before adding it to the mixture. Just soak the gelatin in a couple of tablespoons of cold water. (I learned this watching Master Chef).
4) I don’t bother melting the cacao butter separately- I just toss it in after the heat is off, then blend it all together.
Peanut Butter White Chocolate: The Spunky Coconut Recipe plus… 1/4 cup of peanut butter or more to taste (I like it with salted peanut butter).
Dark Chocolate: The Spunky Coconut Recipe minus 2-3 ounces cacao butter… plus… 2 ounces baker’s chocolate (I use Ghirardelli) This can be a bit “un-sweet” so you may want to add a bit of honey (but I don’t).
Pink: The Spunky Coconut Recipe plus… a few tablespoons of beet juice. (I put beet peels in a pot with about a 1/4+ cup of water, boil it, then strain it.)
Grain-Free Chocolate Cake Recipe
1 1/2 cups mashed Hannah Yams (sweet potatoes are not the same but they can work)
1/4 cup sunbutter
1/3 cup honey
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup egg white (protein powder)
1/4 cup cacao powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons cacao nibs
Preheat the oven to 350 degrees F. Prepare a cake pan or pans with parchment paper and oil the sides. You can use an 8 or 9-inch cake pan. Use smaller or bigger pans depending on the design plan. Remember to leave room for the frosting (a pan with tall sides).
Combine all of the ingredients in a mixing bowl.
Smooth the batter in the pan.
Bake for 20-35 minutes. The time will depend on the size of the pan. The cake is done when it is spongy to the touch in the center of the cake and the sides are looking done.
Allow the cake to cool. Loosen it from the pan, then put it back into the pan. Pour the frosting on top and allow the frosting to fully set in the refrigerator. Run a knife around the edges and carefully tip the cake out of the pan.
I am sharing this recipe on Allergy Free Wednesdays,