I didn’t set out to try and kill this cake. I decided to make it for my birthday. People made fun of my when I made grilled angel food cake with balsamic vinegar, fresh pepper and cut up strawberry topping for Gordie’s first birthday cake (he just ate the topping) but I figured I’d get a free pass to try something different on my birthday. Which actually I did.
Somehow though even though I can usually follow a recipe, I managed to:
- not let the Quinoa cool before I tried to put it in the food processor with the wet ingredients.
- not let the Quinoa/wet ingredient mixture cool before i mixed it with the dry ingredients (even though I had noticed that I should have let it cool already)
- Put the cake in the oven and then remember that I had read the word butter, but had not in fact touched any butter.
- Took the two cake pans out of the oven (after only 4 or 5 minutes) and poured in 75% canola 25% melted butter into the two pans and stirred it around a little bit.
I had also managed to mess up my icing by putting in the food processor instead of using my hand mixer and then adding way to much milk. This predictably made it a lot soupier than I had intended. I have no idea what possessed me. But let’s face it, it’s basically sugar and butter, it still tasted good.
The cake was more of a surprise. Although a chunk of it did break off when I took it out of the pan and tried to peel the parchment paper off, it was delicious. I almost gave up on it after I made so many mistakes, but clearly this is a robust recipe which can take a bit of abuse. It’s definitely a dense cake rather than fluffy, but it is moist and no one could guess it was Quinoa if they didn’t already know. And it is super chocolaty tasting.
I would definitely make it again and honestly, wouldn’t even bother with the icing.
- ⅔ cup quinoa (I didn’t rinse mine but they recommend it)
- 1⅓ cup water
- ⅓ cup milk
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup butter melted and cooled (oh, oops again)
- 1½ cups sugar
- 1 cup cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Bring Quinoa and water to a boil in a medium-sized saucepan. Cover, reduce temperature to low and cook for 10 minutes. Take it off the heat and let it sit for another 10 minutes with the lid on. (I don’t find a difference between leaving it on the burner with the heat off and just taking it off the heat). Or you can just cook the Quinoa according to the package instructions.
- Next, take the lid off and fluff with a fork. Let the Quinoa cool. And by that I mean actually get to room temperature instead of leaving it for 30 seconds and moving on to the next step like I did.
- Preheat the oven to 350F. Line two 8 inch square or round cake pans with parchment paper. (I ended up using 8x8 square pan and a large loaf pan, so you can probably use what you like just make sure you do a good toothpick test).
- Combine the milk, eggs and vanilla in a blender or food processor. Add the butter and two cups of cooked Quinoa (I definitely did not measure this, I just used what all of what was cooked, it should be right anyway) and blend until smooth. (you could still see a lot of the individual quinoa when I stopped blending, but it wasn’t getting any smoother and was at least consistent in texture).
- Mix the dry ingredients (sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the wet ingredient/Quinoa mixture and mix well.
- Divide into your two pans and bake on the centre rack of your oven for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool completely before serving.
- Store amazingly well in a sealed container in the fridge. Honestly the leftovers were just about as good as fresh. You can also freeze it but I haven’t tried that myself.