“Chocolate Cake” - made with carob powder

Carob Cake

Serves 8

Ingredients:

• 1 1/2 cup ap flour
• 6 tablespoons carob powder
• 4 whole eggs
• 1/2 cup sugar
• 1/2 sticks melted butter

Preheat oven to 350 degrees

Butter a 9 inch baking dish very well.

Sift the flour and carob three times and then combine. You must now create a double boiler. A double boiler consists of two pots, one of which fits partway into the other: water is boiled in the lower pot to cook or warm food or melt a substance in the upper. In this case you will whisk together the eggs and sugar for two minutes over the boiling water. Remove the bowl from the heat and continue to whisk until the egg mixture becomes extremely fluffy (about ten minutes).

Using a spatula gently fold in the flour and carob. Try to mix the ingredients with the least amount of folds. Finish by folding in the melted butter.

Transfer the cake batter to the buttered pan and bake for 35 minutes. Cool on a wire rack for five minutes.

Frosting

Ingredients:

• 1 1/4 sticks of butter
• 2 1/2 cups powdered sugar
• 1 tablespoon of vanilla extract
• 1 tablespoon lactaid

In a mixer, beat the butter for one minute until creamy. Mix in 1 cup of powdered sugar at a time, adding the other after the previous cup is mixed in completely. Add the vanilla and milk and continue mixing until the frosting is fluffy.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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12 Responses to ““Chocolate Cake” - made with carob powder”

1. Irene Foster says:

   January 28, 2010 at 12:23 pm

   Daniel, what is Lactaid?
2. Chef Daniel says:

   January 28, 2010 at 12:33 pm

   Irene, Lactaid is a dairy free milk. Some people with IC can’t have dairy.
3. Melissa Legate says:

   January 28, 2010 at 1:18 pm

   If you are going to use milk, do you use 1 tbsp.? Does it matter if it is Vit. D milk, skim etc.?
4. Chef Daniel says:

   January 28, 2010 at 1:22 pm

   1 tablespoon is perfect. The milk is used more for moisture then flavor. So it does not matter which milk you use. Just dont use water.
5. Nichole says:

   January 28, 2010 at 1:59 pm

   Have you thought about making there “printer friendly”??
6. Chef Daniel says:

   January 28, 2010 at 2:02 pm

   Note taken!
7. mommaD says:

   February 1, 2010 at 12:31 pm

   Failed…It turned out hard with lumpy air pockets!! The frosting is great. What do you think I did wrong? I thought I followed all directions.
8. Chef Daniel says:

   February 5, 2010 at 10:45 am

   mommaD did you fold it well enough?
9. jacqui says:

   February 8, 2010 at 10:28 am

   Dear Daniel,

   I live in south africa, please tell me in measurements ie grams ounces, wha a “stick” o butter is.

   Thank you so much.
10. Chef Daniel says:

    February 8, 2010 at 1:45 pm

    Jacqui,

    1 stick of butter is 8 ounces, so melting half a stick would give you 4 ounces of butter. Nice to see Africa is being reached!
11. Rosalinda for Chef Daniel says:

    March 13, 2010 at 9:49 am

    Thank you for starting this. I’ve asked about a chef that is IC friendly and I think you are the first and only so far. Keep us happy and give us more recipes and ideas.
12. Chef Daniel says:

    March 13, 2010 at 3:00 pm

    Rosalinda that is my plan!!! Keep visiting and sharing your ideas!