Blue Butterfly Pea Chocolate Cake with Coconut Chantilly Cream
One bite into this wonderfully moist and mouth watering cake, you will be hooked like us. This perfect weekend treat has just the right balance of lightness and sweetness. The dreamy blue hues colored using Suncore Foods® Aqua Blue Spirulina & Blue Butterfly Pea Powders in the chocolate brings an added brightness, and it all comes together with the most amazing coconut chantilly cream. You don't want to miss this one!
150g all purpose flour
1g baking powder
0.5g baking soda
1/4 tsp salt
85g dairy free butter
65g sugar of choice
30g dairy free white chocolate, melted
35g fairy free yogurt
125g soy milk
1 tsp vanilla extract
White Chocolate Chantilly Cream:
150g full fat coconut milk
100g dairy free white chocolate
220g coconut whipping cream, chilled
Blue White Chocolate:
1 tbsp Suncore Foods® Aqua Blue Spirulina Powder
3 tbsp Suncore Foods® Blue Butterfly Pea Powder
Dairy free white chocolate
1. Make the Chantilly Cream — Bring coconut milk to a boil, pour hot milk over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate overnight.
2. Cake — In a mixing bowl, combine dry ingredients and set aside. In a medium bowl cream together butter and sugar, add yogurt and melted chocolate and beat until smooth. Gently fold in dry the mixture, milk together with a spatula to incorporate. Transfer batter to prepared cake pan. Tap gently against the counter to release air bubbles. Bake at 175c for 25-30 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. Divide the cake into 2 even layers.