In this video Adrian explains how a cocoa pod is processed to produce cocoa mass, cocoa butter and cocoa powder and how these components are made into chocolate.
The Natural Cacao Powder used in this cake recipe is made from beans fermented under a carpet of banana leaves. It is rich in anti-oxidants, with a wonderful flavour. Most cocoa powders in the UK have been alkalised, (Dutch process), with chemicals to manipulate the flavour and colour of the powder. This process is not necessary with our superior Cacao Powder, and because it has not been alkalised it is called Natural.
| Red Velvet Cake |
You will require 2 x 21cm diameter cake tins greased and lined.
50g Mortimer Natural Cacao Powder
120ml natural plain yoghurt
1 teaspoon red food colouring.
120g butter or margarine
300g caster sugar 2 eggs, beaten
250g self-raising flour
1 teaspoon baking powder ½ tsp salt
| Method |
In a large mixing bowl cream the butter and sugar together.
Add the beaten egg, one at a time, together with a tablespoon of
the flour and beat until well mixed.
Mix the yoghurt, milk and food colouring together.
Sift the flour, baking powder, salt and natural cacao powder together.
Beat in 1/3 of the flour and 1/3 of the yoghurt into the creamed butter mixture, repeat twice more until all the ingredients are evenly mixed in.
Spoon into the cake tins and bake at 1800C (1600C for fan ovens), Gas Mark 5, for 25 to 30 minutes, until the cake is firm to the touch.
Turn out and allow to completely cool, before decorating with the frosting.
Cream Cheese Frosting
100g icing sugar
150g full fat cream cheese
1tsp vanilla extract
Soften the butter and beat in the icing sugar until light and fluffy
Add the vanilla extract and cream cheese and beat until well combined.
Spread half the icing in the centre and half on top of the cake.
We love the chocolate flavour, but then we are biased as it uses our wonderful Ecuador Cocoa Mass. Created by chef, Johnny Melican. His passion for good, healthy food has driven him to create an ice cream using a unique process only used by Johnny. And after many years of development you too can now taste his fabulous vegan ice-cream. Also comes in Vanilla and Honeycomb flavours. @johnnysdairyfreeicecream
Try making one with Oatmilk and Mortimer Chocolate.
There have been several research papers on the benefits of drinking chocolate milk after exercise, such as running, cycling and rugby playing.
The Benefits of Chocolate milk:
1.A natural source of high-quality protein to build lean muscle.
2.The right carbohydrate-to-protein ratio scientifically shown to refuel and rebuild exhausted muscles.
- A rich source of antioxidants.
4.Vitamin A to support a healthy immune system and normal vision.
5.Electrolytes including calcium, potassium, sodium and magnesium to help replenish what’s lost in sweat.
6.B vitamins for energy.
7.Fluids to rehydrate.
8.Calcium, vitamin D, phosphorus, protein and potassium to build and maintain strong bones and help reduce the risk for stress fractures.
Here at Mortimer Chocolate, we use a natural cacao powder to make our chocolate drinks. Natural cacoa powder is high in antioxidants, being one of the richest sources of the antioxidant, flavanol. Most cocoa powders in the UK are alkalised, via the Dutch process which destroys some of these antioxidants. So our drinks are perfect for using as post training recovery chocolate drinks.
The studies have been conducted using cows milk, which is not suitable for Vegans but a good alternative is Oat Milk. @bbcgoodfood has a recipe for oat milk.