A Fancy Cake for a Fabulous 2 year Old

Fabulous chocolate cake for a 2 year olds birthday - A tasty love story

Happy New Years!

I think we should begin the year with a little celebration. I am very certain that this new year will be awesome. It will be filled with love, new experiences, travelling and tons of fun. We are gonna build our dream weekend and leisure cabin, I’ll be living in Copenhagen but return to Århus again when the leaves will fall from the trees, Jonas will be finishing his education and we will be laughing, eating and enjoying yet another incredible year.
One of the amazing things about entering a new year is following and being with those you love. We are in that golden part of our life where people are popping babies like crazy. Every year we are blessed with new small people that win our hearts over. One of my new favourite persons are this little darling. You might remember her from two years ago, back there celebrated her entering our world and a few weeks back we celebrated her turning 2. She is my niece and I love her. She is one of the best things to happen and I am so proud to be her aunt and love to spoil her with healthy treats and cool birthday cakes.

Fabulous chocolate cake for a 2 year olds birthday - A tasty love story

My birthday present to her was this colourful cake. She loves chocolate and since she was a baby blueberries have been her favourite snack…so naturally her birthday cake was filled with both. I love the fact that you can bring a cake to a toddlers birthday that is actually healthy, and that all the kids can eat and enjoy without getting a sugar high and a stomach ache. This cake is both healthy, free of refined sugar and grain and actually contains lovely nutrients. You can pimp the frosting as you please, here it is purple due to the blueberries, but you could also add other berries, freeze dried berry powder, fruit, cocoa etc. to change the colour and flavour. I tripled the recipe to get this large cake that served around 25-30 adults and children.
Welcome 2015, I am sure this year will be great and we will be eating a whole lot of birthday cakes and celebrate many lovely times and new lifes.

Fabulous chocolate cake for a 2 year olds birthday - A tasty love story

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Chocolate cake with blueberry cream cheese frosting (cake recipe from thefoodclub.dk)
Serves 8-10 persons

Triple the cake recipe + double the frosting to serve a crowd and make a large cake as in the pictures. The cake is at its best after cooling completely and preferable after sitting 1-2 days in the fridge.

10 soft dates, pitted
65 g almond meal
3 eggs
1 ripe banana
4 tbsp soft butter or coconut oil
50 g dark cocoa
1 tsp baking powder
1/4 cup orange juice or strong coffee
1 tsp ground vanilla

Blueberry cream cheese frosting
100 g white chocolate
200 g cream cheese
1/4 cup blueberries, mashed or blended
1/2 tsp vanilla
Zest from 1/2 organic lemon + 1-2 tbsp juice

Preheat oven to 175 ºC / 350 ºF (with fan). In a blender/foodprocessor combine dates, butter, banana and vanilla and blend until you have a creamy paste. Add the reaming ingredients and pulse until combined. Pour the batter into a lined or buttered 18 cm spring-form/pan. Bake in the oven for 30-35 min, remove and let it cool completely, preferable a day or two in the fridge.
Melt chocolate in a double boiler. Whisk in cream cheese, lemon, blueberries and vanilla until well combined. Top you cake in your preferred design and serve it straight away or store in the fridge until your guests arrive.

Fabulous chocolate cake for a 2 year olds birthday - A tasty love story

Comments (26)

  • Lovely!
    Is the “dark cocoa” an unsweetened cocoa powder?

  • Is it possible to replace the banana with anything?
    Also do you just use ground almonds, or is it the fat-reduced almond meal?

    Thanks for a great blog and happy new year!

    • Hi Natacha. Yes you could just omit the banana, or sub it with a couple of additional dates. And the almond flour is simply ground almonds, so much cheaper and nutritious :)

  • This looks amazing!
    Would it be possible to substitute dates with dried figs?
    Best felbyen.

    • Thank you :) I am not sure figs would do the job, dates have a quite different texture than figs, but you could maybe try to substitute half of the dates, and then make sure the figs and dates are very soft and gooey :)

  • This looks amazing Josephine – looks delicious and the frosting with blueberries sounds wonderful!

  • I definitely plan on using this recipe for my daughters upcoming bday. You mentioned to leave the cake in the fridge preferably for a day or two? Is that right? So i can make this cake the day before the big day and store it in the fridge and it will be better then eating it the day it was made? Thank you for your blog.

    • Hi Melissa. Sounds like a plan, and yes that is correct. Due to the fact that there is no flour in the cake and quite a lot of dates, it only gets more moist and intense when it sits 1-2 days in the fridge :)

      • great thanks for the reply.

  • Hi Josephine! I haven’t got to do this tasty-looking cake yet. With the soft dates, do you mean dried or just regular ones? I’ve never heard this expression before…

  • What a fabulous looking cake, thank you so much for sharing this creation. Anything that could possibly replace the white chocolate? I have twin girls that I am hoping to re create this for in a couple weeks for their 2nd birthday.

    • Hi Shana. You can simply omit the white chocolate and instead use 3-4 Tbsp sweetener of your choice. You might need to go with a full dat and firm cream cheese though, just to be sure you get the thick texture :)

  • I had serious troubles with this cake. I doubled the batch to feed 14 people, and the quantity of cake with a double batch will barely feed 12. The icing was not thick at all, it was runny and definitely not possible to use right away. I salvaged it by adding extra (lots!) more white chocolate, bringing it to a high temperature and then beating it with a mixer when it cooled. It was not fluffy and pretty like the images you provided, so I used it in between layers to try to get some extra height to the meager amount of cake that I had to work with.
    The whole experience was so different than you described that I was left wondering if you ever ACTUALLY made this cake. I’m not a regular follower of your blog, and would be nervous to try other recipes you post.


    • Hi Jana.
      I am so sorry you had a bad experience. I have made this cake many times, and have tasted it when other people made it too – and I have never had troubles with it. The batch I made for the cake in the picture was 3 x the recipe I provided, and there was leftovers after a party with 25 people. The icing problems might be due to type of creme cheese? At least it normally gets very thick and creamy after the white chocolate sets in the fridge. I know how awful it is when a cake gets messed up, I have tried it several times, but due to difference in ingredients and small mistakes you make in the kitchen these things happens. But the recipe should work, it is my go-to birthday cake so I would know if there was something wrong with the recipe.
      All the best from Josephine

  • Hi, I was just wondering how you get the icing to look like that, I’m not very experienced in cakes. Thank you Elizabeth

    • Hi :) It is VERY easy, when I made this cake on in the picture, I have no experience with it either. But I simply used a pipping bag with a nozzle that fits the pattern I wanted. Use those two things (pipping bag + a nozzle) and you’ll be able to decorate it soon pretty!

  • Thank you so much, look forward to making this cake for my son’s bday :)

  • Hi., baked this cake today.. Wasnt a good experience. The receipe is quite easy to follow. But ther r flaws. I tripled the batch trying to replicate your pic., however it was enough to only fill a 18inch cake tin and one small muffin hole. Thts one. Second and more importantly this cake tasted sooo bitter. I have put it into the fridge n will give it 2 days as i dont have the heart to bin it. I dont think i will be able to use it though. Its just too bitter n i dont think people would really enjoy it. All in all wldnt recommend.

    • Hi there
      So sorry to hear it. Just baked it the other day, and it still works as it should here, so I do not know why it didn’t work for you :( But the bitterness must have something to do with the choice of cocoa and maybe of coffee if that’s what you used?

  • Fantastic recipe! Really happy with the result. I doubled it as I am making a train themed cake for my nephew. I’ll post a pic when it’s done(in 2 days). The batter was delicious too. I cleaned all the utensils with my finger ;-) Definitely will make it again. Thank you!

    • Wonderful! Can’t wait to see the picture, hope it will turn out amazing!!!

      • Hi Josephine, It seems I can’t post photos here. How else can I send them to you? Kind Regards,

        • Oh, okay – I didn’t know. You can try on the facebook page or mail me (josephine@atastylovestory.com) :)


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