A special “birthday cake” for the 32nd anniversary of the Parkschlösschen, by Ayurveda chef Aleksandra Chmura
Dark batter
- 200 g spelt flour
- 50 g cocoa powder
- 3 tsp baking powder
- 120 g raw cane sugar
- 3 tsp vanilla sugar
- pinch of salt
- 240 ml sparkling water
- 100 ml sunflower oil
Preheat the oven at 180°C. First mix the dry ingredients in a bowl, then add the water and oil and stir everything together to form a smooth batter. Pour the batter into a greased springform tin lined with baking paper and bake at 180°C for approx. 45 minutes. Leave the finished cake base to cool completely. In the meantime, you can prepare the light-coloured batter.
Light batter
- 250 g spelt flour
- 3 tsp baking powder
- 150 g raw cane sugar
- 2 tsp vanilla sugar
- Zest of ½ organic orange
- 300 ml sparkling water
- 125 ml sunflower oil
Preheat the oven at 180°C. First mix the dry ingredients in a bowl, fold in the orange zest and add the water and oil. Mix the ingredients together to form a smooth batter. Pour the batter into a greased springform tin lined with baking paper and bake at 180 degrees for approx. 45 minutes. Leave the finished cake base to cool completely.
Chocolate cream
- 250 g silken tofu
- 150 g dark chocolate, vegan
- Grated zest of ½ organic orange
Melt the chocolate in a bain-marie. Then place all the ingredients in a high-speed blender and blend until you have a homogeneous cream. Chill until ready to use.
Assemble and decorate the cake
Place the dark cake base on a cake plate. Spread approx. 1/3 of the chocolate cream on top and smooth it out. Then place the light-coloured cake base on top and spread the cake with the remaining chocolate cream. You can decorate the finished cake as you wish, e.g. with fresh berries, fruit, mint leaves or chocolate sprinkles, icing sugar or cocoa powder. For an even more intense flavour, you can put the cake in the fridge for a few hours before serving.
Happy baking!
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