- 2 cups heavy whipping cream
- 1 cup milk chocolate chips
- 2 cups amaranth, cooked (1 cup dry and 3 cups water)
- 1/3 cup chocolate almond milk
- 4 large eggs
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup butter, melted and cooled (1 1/2 sticks)
- 1 1/2 cup sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint fresh raspberries
1. To make frosting, heat heavy whipping cream in a small saucepan until it gently simmers.
2. Place milk chocolate chips in a medium bowl (stainless steel, if possible).
3. Pour hot cream over chocolate chips and allow to sit for 5 minutes.
4. Whisk to combine until the mixture is glossy and smooth.
5. Cover with plastic wrap and refrigerate until completely chilled, 2 to 3 hours.
6. When chilled, use an electric mixer to whip the mixture for 5 minutes or until soft peaks form.
7. To make cake, preheat oven to 350°F.
8. Lightly grease two 8-inch round cake pans.
9. Line the bottom of the pans with parchment paper.
10. In a blender, combine chocolate almond milk, eggs and vanilla extract.
11. Process until combined.
12. Add cooked amaranth and butter, and blend until smooth.
13. In a large mixing bowl, whisk together sugar, cocoa powder, baking powder, baking soda and salt.
14. Pour the wet ingredients into the dry ingredients in the bowl.
15. With a wooden spoon, mix ingredients until combined.
16. Divide the batter evenly between the two prepared cake pans.
17. Bake for 28 to 30 minutes or until toothpick inserted in center comes out clean.
18. Remove cakes from oven and let cool for 10 minutes.
19. Carefully remove cakes from pans onto cooling racks and remove parchment paper.
20. To assemble cake, place one completely cooled cake layer on a serving platter.
21. Top with whipped frosting and spread.
22. Sprinkle with 1/2 pint fresh raspberries.
23. Gently put the other cake layer upside down on top of the frosted layer.
24. Spread the remaining frosting on top and sides of the cake.
25. Garnish top with remaining fresh raspberries.
26. Chill cake in the refrigerator for about 2 hours before serving.
James Lynch Jr. is an Information Technology Systems and Administrations professional, a poet, and author of the Product of Culture Trilogy, a fictional series available in eBook and audiobook formats.
His first book in the trilogy, Who are the Colesmiths?, was released early in 2012 and is about the intertwined lives and generations of a family and its heritage.
The story continues in Cases of Colesmith where "something has more meaning than meets the eye".
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