When faced with an unusual challenge, or something that’s reasonably foreign to me, I do what most others do, I consult Google – the truth of all things in the universe!
This challenge was the same.
You see this month, JJ from 84th&3rd is our host for the November Sweet Adventures Blog Hop, and knowing JJ, I was prepared for something slightly (or extremely) left of centre. Boy did she throw us a curve ball.
This months blog hop was Cake and Three Veg. Not too strange I hear you say? Pumpkin Pie, Carrot Cake, Beetroot Chocolate Mud Cake, easy! True, there are a number of dessert dishes out there that in fact include vegetables and they work well. I however, wanted to do something a little stranger shall we say? I wanted to live up to the challenge and so something that perhaps no one had done before.
When I posted my Eggplant Ice-Cream a little while ago, I got some mixed reactions both on and offline. But was eggplant such a strange choice in hindsight? Not really. That gorgeously sweet flesh that when cooked properly, gives a soft texture non unlike a banana.
That’s it! I’m going to make an eggplant cake!! But I’ll throw in some chocolate chunks to keep some sceptics at bay
I actually baked this cake when Stud was out. I’d mentioned eggplant but as it was while he was playing FIFA, he wasn’t really listening so when I mentioned it again, I just said “cake” and left it at that.
He came home to a waft of said cake throughout the house and it cooling (and leftover cheeky cupcakes) on the kitchen bench.
“Can I have one????”
“Yes, but eat the one with the wonky top”
“Om nom nom nom….what’s in these again? Om nom nom nom”
“Whaaaaaaaa? Yeah, I don’t get eggplant at all”
So I had a bite of Studs, and no, unless you know there’s eggplant in it, you wouldn’t know. At all! But I got a slight hint. Was it my awesome palette? Or was it wishful thinking?
Either way, you NEED to make this cake! The eggplant gives a wonderful moist crumb and gorgeous flecks through the cake. Plus let’s face it, chocolate chunks in a cake is always a good thing!
Eggplant and choc-chunk cake with chocolate cream cheese frosting
2tbs olive oil
2 whole eggplants
4 large eggs
3 cups wholemeal flour
1 cup caster sugar
½ cup firmly packed brown sugar
1 tsp bi carb soda
1/2 tsp baking powder
Pinch of salt
1 cup choc chips or buttons (for cake)
375g dark chocolate (for frosting)
250g cream cheese
Preheat oven to 230°C. Line a baking tray and loaf tin with non stick paper.
With a fork, prick the eggplants all over and place in the baking tray. Drizzle with oil and bake for around 1 hour, or until eggplants as soft.
Place eggplants in a large bowl and cover tightly with cling wrap for about half an hour – this makes the skin much easier to peel off.
Remove the eggplant from the bowl, peel skin and cut off green tops. Discard stems, skin and any juice left in the bowl. Place eggplants back in the bowl and mash with a fork. Should resemble mashed banana.
In a bowl or a stand mixer, add eggplant, sugars and eggs. Mix until well combined.
Add in the flour, bi carb, baking powder and salt and mix until all ingredients are incorporated.
If using chocolate buttons, chop them roughly on a chopping board.
Add to cake mix and stir to combine.
Place cake in the prepared loaf tin and bake for around an hour and 15 minutes, or until a skewer comes out clean.
Allow cake to cool on the bench before cooling on a baking tray.
While the cake is cooling, beat cream cheese in an electric mixer until light, fluffy and at room temperature.
Melt the remaining chocolate and slowly incorporate in to the cream cheese.
When cake is cool, slather frosting on top and serve.