We celebrated a birthday this weekend! Bear is turning two. He had a Jake and the Neverland Pirates Party (he calls it Yo-Ho-Ho). I kept the decorations simple with some Jake party stuff, streamers, and balloons (we kept them up high since balloons can be an issue with corn allergies). I used these figures to top the cake.
We made homemade vanilla ice cream (delicious) and a Flourless Chocolate Strawberry Shortcake to eat. The cake, that’s why I’m here. It was delicious. It was also completely grain free. It was not sugar free though. We celebrate birthdays with sugar, it’s a special treat that I think is okay. I don’t think I should make sugar so taboo that my kids grow up without knowing how to eat it in moderation. So I try to teach them what is healthy, to love healthy foods, and eat sweets in moderation. The cake tasted extremely decadent but compared to the 2.5 cups of sugar in many birthday cakes and the up to 8 cups of powdered sugar often used to ice a two layer cake, it did have a more moderate amount of sugar. About 1.5 cups total (estimate because I’m using chocolate chips and even when I’ve used homemade I didn’t measure the sugar just tasted when adding). So do you want the recipe?
6oz melted chocolate chips (I’ve used homemade when making with cocoa butter before)
1 cup butter
1.25 cups sugar
1 teaspoon vanilla
1 cup cocoa powder
2 cups cream (or heavy cream)
2 tablespoons powdered sugar (can lower this amount)
1 teaspoon vanilla extract
Up to 2 cups strawberries, hulled and sliced.
Grease (butter or palm shortening is what I use) a spring form pan and line bottom with parchment paper, also grease parchment paper.
Preheat oven to 375.
Melt chocolate chips and 1 cup of butter in a small pot over med-low heat.
Stir often until completely melted and mixed well.
Pour into a bowl.
Add sugar and vanilla and mix well.
Add 1 egg at a time, whisking well after each addition
Sift (important!) cocoa powder into bowl and stir until just mixed (note: if you don’t have a sifter, measure cocoa powder into a small bowl and using a small whisk, whisk away all the little clumps until it’s lite and has no clumps left before adding).
Pour into prepared pan and bake for 40-50 minutes, until a toothpick inserted into the middle comes out clean. Let cool 10 minutes and then remove the spring form sides, invert onto a plate. Remove the bottom of the pan and gently peel off the parchment paper.
Let cool completely and then place in refrigerator for at least an hour before topping.
Place bowl and whisk or whisk attachment for a mixer in the freezer or five minutes. Then pour cream (be sure it is kept in the fridge until the last minutes, cold makes this process go much faster) into a large bowl. Whip either by hand or using a mixer (mixer is significantly faster and you might want to trade off with someone if doing it by hand but I have done it both ways) until it gets thick, but prior to it forming peaks. Add sugar (feel free to use less or skip completely) and vanilla. Whip until stiff peaks form. Be sure not to over whip or you will end up with a butter/buttermilk mixture.
Spread on the top and sides of the cake thickly. Place sliced strawberries into topping. I did them around the sides and edges in order to leave room for my Jake figures. If I weren’t using any figures I would have continued in a circular pattern to the middle with them though!