valentine's day means baking and pretty stuff
it only felt right to make a cake
valentine's is a celebration of love, after all
and you can't celebrate much of anything without cake
thus, i made my favorite chocolate cake
i tried to ice it ombre style & it turned out okayish
the texture was a bit harder to work with due to adding the fresh raspberry puree
[ which tasted heavenly, by the way ]
but made the ombre style kind of weird & challenging
next time, i'll like just ice the whole cake w/raspberry buttercream
and stick with food coloring for ombre
you live & you learn
just like alanis morrisette taught me
anyhow, i hope you all have a beautiful valentine's day
filled w/all types of love
not just the romantic kind
don't forget to to do something nice for yourself today
self love is one that's all too easily pushed aside
in stand mixer, whisk flour, cocoa powder, baking powder + soda, salt, espresso powder
in a separate mixing bowl, whisk eggs, buttermilk, oil + butter
pour wet ingredients into dry, mix until combined
boil 1 c. water, pour over chopped chocolate, allow to sit for 1 min or so then whisk until smooth
pour chocolate into cake batter
finally, portion out cake batter evenly to 3 cake pans ( i used 6 inch and had some cake batter left over ) // also i weight each pan to make sure it's even
baking until toothpick barely comes out clean // you do not want to overcook these babes
AP flour, 9 oz or 2 c. wish
good cocoa powder, 3/4 c.
eggs, 2 + 1 yolk
buttermilk, 1 c.
vegetable oil, 1/2 c.
melted butter, 1/4 c.
semi sweet chocolate, 8 oz
boiling water, 1 c.
raspberry buttercream + filling
puree 2 heaping cups of raspberries in food processor or blender // force through fine mesh sieve to remove seeds // heat raspberry puree over medium heat until reduced to half the volume (5-10 min.) // set aside to cool
crush remaining cup or so of raspberries in 1/4 c. sugar in small saucepan // heat over medium heat until thickened // set aside to cool
cream butter in stand mixer until light + fluffy (5 min. or so) // add powder sugar, vanilla, cream // set aside at least 1 c. vanilla buttercream to fill the cake
add seedless raspberry puree reduction to remaining buttercream
cake filling- layer of vanilla buttercream topped w/raspberry preserves
cake outer frosting - raspberry buttercream ( pictured "ombre" to vanilla buttercream )
unsalted butter, 1 c.
powder sugar, 3-4 c.
vanilla extract, 2 tsp
heavy whipping cream, 1-2 Tbsp
fresh raspberries, 3 sm. containers