Que vous allez au resto, ou au cinéma, passez une bonne soirée avec votre amour!
It’s Valentine’s Day this weekend, which in my view is basically just an excuse to eat something really decadent for dessert, and share it with someone you love. Well, maybe share it. Maybe. My parents always say that when they got married, they agreed to share everything except chocolate. Sounds like a recipe for a successful marriage, to me!
After the success of my Persian Love Cake last Valentine’s Day, I decided to make another mini layer cake this year (since it’s the perfect size to share with someone). And so, allow me to present my Gluten Free Chocolate & Raspberry Mini Layer Cake. Ta-daaa!
Pretty cute, huh? I think so, anyway. This is basically a super simple chocolate cake that I baked in two layers, and then smothered with raspberry buttercream. I used real raspberries in the buttercream, but so as to avoid making the buttercream too wet, I mashed them and put them through a sieve first, and used only the little seeds that remained in the sieve. The residual raspberry juice can be spooned over individual slices of cake for dramatic effect if you want to impress your date.
I actually ended up with a little bit of leftover buttercream which I stored in a tupperware container in the fridge and just ate with a spoon…not something I would recommend doing on a regular basis, but I didn’t want it to go to waste. Such is the life of a food blogger!
I topped the cake with some squares of Lindt Raspberry Chocolate (so good!), but you could also top it with fresh raspberries, raspberry lollies, chocolate curls, mini meringues….the list goes on. It’s up to you how fancy you want to get with this. You could even put some fresh raspberries in between the two cake layers…Okay, now my imagination is running away with me. Je vais m’arrêter là.
Whoever you are, whoever you love, I hope you have a very happy and love-filled Valentine’s Day. Drop me a line in the comments below to let me know how the cake turned out! Oh, and don’t forget to sign up to my mailing list (sign-up box in the sidebar <–– over there) to stay up to date with the recipes I post each month! Happy baking!
Chocolate Raspberry Layer Cake
makes 2x 10cm mini cakes
3/4 cup gluten-free self-raising flour
1/2 cup Dutch cocoa powder
3/4 cup + 1 tbsp caster sugar
3/4 cup milk
1/4 cup grapeseed or vegetable oil
1tsp vanilla extract
- Preheat oven to 160ºC. Grease and line two 10cm mini cake pans.
- Combine flour, cocoa and sugar in a large mixing bowl and stir to combine.
- Add egg, milk, oil, and vanilla extract, and stir thoroughly until all ingredients are incorporated and there are no lumps remaining in the batter.
- Pour batter evenly between tins. Bake cakes in the centre of the oven for 45-50 minutes or until a skewer inserted into the middle of the cakes comes out clean.
- Allow cakes to rest in their tins for 10 minutes before transferring to a wire rack to cool completely.
100g butter, softened
1 cup icing sugar, sifted
1/3 cup raspberries
extra raspberries or chocolate, for decorating
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and white.
- Sift over icing sugar in two batches, beating between each addition until sugar is incorporated and buttercream is light and fluffy.
- Place raspberries in a sieve over a small bowl, and smash with the back of a spoon until the seeds remain in the sieve and the juice has dripped down into the bowl. Add the seeds to the buttercream, stir through, and then beat again on a low speed until incorporated and uniform in colour. [Note: you can keep the leftover raspberry juice and drizzle it over individual slices of cake when serving.]
- To assemble the cake, slice the rounded tops off each cake so that you have a smooth surface (you can eat the top bits–cook’s perks). Layer half the buttercream over one half of the cake, smoothing it down with a palette knife. Place the second cake layer on top, and top with remaining buttercream. Decorate with extra raspberries or chocolate, if desired.
Keeping time: 4 days in the fridge. The buttercream will harden in the fridge but will become soft again when returned to room temperature.