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Chocolate Cake - Feeding our Calm
Family Favorite - Feeding our calm

Prep Time: 45 min

Cook Time: 30 min

Rest time: 1h 30 min

Servings: 12 -16 pieces

Chocolate Cake Feeding Our Calm


2 cups cooked and cooled quinoa

1/3 cup milk

4 large eggs

1 teaspoon pure vanilla extract

3/4 cup butter, melted and cooled

1 1/2 cups granulated sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Chocolate Fudge Icing

1/2 cup (100 g) dark chocolate

1 cup (200 g) unsalted butter

1/2 cup (100 g) powdered sugar

1/4 cups (50 g) cocoa powder

Chocolate Cake (1).jpg
Chocolate Cake (3).jpg
Chocolate Cake Feeding our Calm

For the cake:


1) Preheat the oven to 350 degrees F.

2) Lightly grease two 8-9 -inch round cake pans. Line the bottoms of the pans with parchment paper.

3) Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. 30 seconds/speed 3.

4) Add the cooked quinoa and the butter. Blend well until smooth. 1 min/ speed 5

5) In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt.

6) Add the contents from the bowl into the mixer and blend until combined. 30 seconds/speed 3 and then 1 min/ speed 5

7) Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean.
80 Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).

For the frosting:
1) Place the chocolate chips in mixing bowl and grate 8 seconds/speed 10.
2) Scrape down the sides of the mixing bowl with a spatula and then heat 2 minutes/50°C/speed 1.

3) Add butterfly whisk to the Thermomix. Add butter, powdered sugar, and cocoa powder, and mix for 30 seconds/speed 3. Then scrape down the sides of the mixing bowl and mix again for 30 seconds/speed 3 or until frosting is the desired texture.

If not using a Thermomix, melt the chocolate chips in the microwave for 30 second intervals, or in a double boiler. Then combine with butter, powdered sugar, and cocoa powder in a large mixing bowl. Beat with an electric mixer or whisk until glossy and smooth.


4) Chill the frosting for 1 hour in the refrigerator to let it stiffen up a bit until you have the desired spreading consistency.

5) Place one cake layer upside down on a serving platter or plate. Top with a layer of frosting, about 1/8 in thick.

6) Gently place the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top and sides of the cake.

7) Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit


To cook the quinoa:
Add ⅔ cups rinsed quinoa to 1 ⅓ cups boiling water. Cover and simmer on low for 15 min. After 15 min, turn off burner and leave covered for 5 more min. I usually cook the quinoa the day before that I want to bake the cake.


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