Okay okay okay, I know it’s like a week after Valentine’s Day now, but I have been one busy camper the last week! So, here is the belated Chocolate Love Cake that I made for my man on Valentines! It took a lot of testing, and about ten times as long as I intended it to- so excuse the messy icing- but I had to do it in literally three minutes! The recipe below should make enough icing to cover the whole cake in the rosettes, or alternatively to put a really nice thick layer of buttercream in between the layers, if you only want the rosettes on top. Bear in mind that this is a REALLY sweet frosting, so if you’re going to do rosettes on the sides too, you may want to use a smaller nib to make mini ones if you (or your valentine) don’t have a super sweet tooth!
Also, if you want to be cheesy like me and make it a love heart, then bear in mind that you will have left overs cut off (unless you have a heart pan- in which case I am insanely jealous!). These make for a delicious dessert with some custard, cream or just about any delicious sauce!
Gluten Free, Dairy Free
Double Batch of Unbelievably Gluten Free Chocolate Cupcakes
1 1/2 cups softened vegetable shortening
1 cup raw cacao powder
4 cups icing sugar
2 tablespoons pure vanilla extract
Almond milk as required
1. Preheat oven to 170 C
2.You want to make two batches of the Unbelievably Gluten Free Chocolate Cupcakes batter here.
3. Grease two non-stick cake tins, and pour one batch of the batter into each.
4. Bake the cakes for 30-45 minutes (can vary a lot depending on your oven and the quality of your ingredients), checking doneness with a skewer. If it comes out clean it’s done.
5. Let both cakes cool completely on wire racks.
6. Make a butter cream frosting by first beating the vegetable shortening in a blender until fluffy. Slowly add in the vanilla and dry ingredients, beating the whole way. Add in almond milk as required to achieve your desired consistency for piping.
7. Once cakes are completely cool, level them by slicing off any rounded tops with a knife, and carefully getting rid of the crumbs. If you would prefer a rounded top, you can do this just to your bottom layer.
8. Pipe icing evenly all over the flat cake layer, and spread with a knife, if necessary, to get an even finish. Don’t worry about icing coming over the sides- the whole cake just needs to be completely covered for the best sandwich!
9. Sandwich the other layer on top, and press down gently to ensure that it is well adhered.
10. For an optional love heart shape, cut a V out of the top of the cake, and shape the sides on an angle. Brush away any crumbs.
11. Ice over the entire cake roughly to create a base for the rosettes. (Maybe not as roughly as in this picture, which was done in about thirty seconds right as I was about to be late!)
12. Pipe rosettes over the top of the cake, and sides if desired. Make mini “flowers” by pressing the nozzle down and straight up to fill any gaps in between the rosettes. Bear in mind that the buttercream is pretty sweet, so if your valentine isn’t much of a sweet tooth, you may want to keep the sides roughly frosted, or use a smaller nozzle to make mini rosettes.