Creamy Sweet Corn Cake with Whipped Cream and Chocolate
40 minutes
674 reads
About Creamy Sweet Corn Cake with Whipped Cream and Chocolate
Imagine sinking your fork into a slice of moist, tender cake bursting with the sweetness of fresh corn. This Creamy Sweet Corn Cake isn't your average dessert; it's a unique culinary experience that transforms humble kernels into a melt-in-your-mouth masterpiece.Rich cashew paste adds a luxurious creaminess, while warm spices create an inviting aroma. Topped with airy whipped cream, a drizzle of chocolate, and a sprinkle of fresh corn, it's a wholesome treat perfect for breakfast or dessert.Indulge in this delightful cake any time of day—it's the perfect way to satisfy your sweet cravings with a touch of unexpected flavor.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Corn
- 1 cup Corn Paste fresh
Dry Ingredients
- ½ cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 cup Caster Sugar
- ½ tsp Cinnamon ground
- ¼ tsp Nutmeg ground
- 1 tsp Salt
Wet Ingredients
- ½ cup Butter softened
- ½ cup Olive Oil
- 1 tsp Vanilla Extract
- ¼ cup Cashew Paste
Topping
- ½ cup Cream whipped
- ¼ cup Chocolate Syrup
Instructions
- Start by making the corn paste. Remove the kernels from the cob. Boil the corn kernels until tender, about 5-7 minutes. This helps release their natural sweetness.
- Blend the boiled corn kernels until a smooth paste forms. Set aside.
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
- Add the olive oil, corn paste, cashew paste, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
- Preheat the oven to 180°C (350°F). Grease and flour an aluminum baking mold. This prevents the cake from sticking and ensures a clean release.
- Pour the batter into the prepared mold and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting. Once cooled, frost the cake with whipped cream, drizzle with chocolate syrup, and garnish with fresh corn kernels.
Recipe Notes
Good To Know
- Fresh corn will have a different taste than frozen or canned.
- For added texture and flavor, fold in a handful of whole sweet corn kernels before baking or serving.
- For a richer, more dessert-like version, swirl in some fruit preserves such as blueberry or raspberry alongside the chocolate syrup before serving.
- To make this recipe gluten-free, substitute the all-purpose flour with an equal amount of finely ground cornmeal or a gluten-free flour blend.
- For a savory breakfast twist, skip the chocolate syrup and instead top with chopped chives, crumbled feta, and a sprinkle of smoked paprika before serving.
Expert Tips
- Use high-quality chocolate for the best flavor. Dark, milk, or white chocolate can all be used depending on your preference.
- Don't overmix the batter. Overmixing can lead to a tough final product.
- Adjust the sweetness to your liking. If you prefer a less sweet dish, reduce the amount of sugar in the recipe.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven before serving.
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Recipe Nutrition
Calories: 1247kcalCarbohydrates: 123gProtein: 3gFat: 85gSaturated Fat: 18gPolyunsaturated Fat: 20.1gMonounsaturated Fat: 40.2gCholesterol: 4mgSodium: 1140mgFiber: 1gSugar: 100g
Geeta Biswas
Articles: 919
4 Comments
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I’m excited to make this at home!
Looks so appetizing! Thank you for posting.
This is so tempting! Can’t wait to cook it.
Such a perfect dish! Thank you.