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Chocolate Sunflower Cake (February)
2/3 cup raw sunflower kernels
¾ cup flour
3 tbsp unsweetened baking cocoa
2 tsp baking powder
3 eggs
2 egg whites
¼ tsp salt
¼ cup oil
¾ cup sugar
¼ cup red currant or raspberry jelly
Vanilla Filling:
1/3 cup sugar
3 tbsp flour
¼ teaspoon salt
1 egg, slightly beaten
2 egg yolks
1 cup warm milk
1 tsp vanilla
Chocolate Icing:
1 tbsp butter
4 ounces semi-sweet chocolate
1/3 cup whipping cream
1 ¾ cups powdered sugar
1 tsp vanilla
¼ cup raw or roasted sunflower kernels
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Directions:
Cover bottoms of two 9-inch round cake pans with wax paper; grease wax paper and sides of pans. Set aside.
In a blender or food processor, process sunflower kernels to a coarse flour consistency. Sift together flour, cocoa and baking powder; mix with the ground sunflower kernels and set aside.
Separate eggs. Beat 5 egg whites and salt with an electric mixer at medium speed until stiff. Beat oil with egg yolks; add to egg whites with sugar. Continue beating until mixed. Fold in flour mixture. Pour into pans. Bake at 350°F for 15 minutes. Turn out onto racks; peel off wax paper. Cool.
Vanilla Filling:
In top of double boiler, mix sugar, flour and salt. Gradually blend in the egg, egg yolks and warm milk; stir until smooth. Cook and stir until mixture thickens. Remove from the heat; stir in vanilla. Cool to room temperature.
Take one cake layer and place top down on a serving plate. Spread jelly over cake. Spread with filling. Top with second cake layer.
Chocolate Icing:
In the top of a double boiler, melt butter and chocolate. Add cream and mix well using a wire whip. Remove from heat and add powdered sugar and vanilla. Frost top and sides of cake. Sprinkle top of cake with sunflower kernels.
Previous Recipes: Nov | Dec | Jan | Feb
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