Wednesday, February 11, 2015

Valentine's Day Chocolate and Raspberry Mini Cakes with Blueberry Buttercream (Gluten-Free and Grain-Free)




Here's my lazy Valentine's Day post, the same recipe from last year.  
I'm typing this as I listen to my baby soothe himself to sleep with fake little cries while I'm home sick. And I'm thinking about how I've wanted this change in life and while motherhood has been an adjustment, I'm so happy to be in it right now. For us to have a baby who's sweet, healthy and really ours is amazing. I was so happy last night that I was sick enough to stay home today just so I could spend the whole day with James. Especially now that I'm back at work, being with him all day is the best. We cuddle and look out the window, I do anything to make him smile and giggle, I play Laura Veirs kids albums on Pandora and we stretch and dance. Not much gets done in the day, I have a few minutes here and there to do stuff while he naps, it's pretty slow and simple. But it's great and it makes me happy, and I'm so thankful for this new love.

Valentine's Day Chocolate and Raspberry Mini Cakes with Blueberry Buttercream (Gluten-Free and Grain-Free)
makes 3 mini cakes

Chocolate Cake
A day ahead, use my recipe for Perfect Chocolate Cake and bake in a parchment lined brownie pan so it cooks up a little thinner.
Bake for 15 minutes until the top is dry
Let cool, wrap the whole brownie pan in plastic wrap and refrigerate overnight (making ahead of time is not totally necessary, but it does keep the cake from crumbling too much)

Filling
1/2 jar All Fruit Raspberry Spread (I use Trader Joe's)

Blueberry Buttercream
Based on my Strawberry Buttercream recipe
1/2 C blueberries
1/4 C room temperature butter (very important)
1/4 tsp vanilla
1/2 tsp lemon juice
1 1/2 tsp honey
3-4 C powdered sugar (from one 1 lb. bag- I use Trader Joe's Organic Powdered Sugar)
(pictured is a thinner buttercream, add more powdered sugar to make it thicker)

To make the Blueberry Buttercream,
You can prepare the frosting ahead of time (just thaw to room temperature the day you want to use it) 
First place the blueberries in the food processor and process 3 times until they are very small
Then slice the room temperature butter and place it in the processor with the vanilla, lemon juice and honey Process 3 times until everything is mixed- don't worry that it has separated into smaller pieces
Scrape down the sides with a spatula and process again
Pour in half of the powdered sugar, process and wipe down the sides
Repeat this two more times until the bag of sugar is empty and the frosting is well-mixed 
Carefully remove the blade from the processor and wipe off the frosting
Scoop the frosting into a piping bag or a large ziploc bag with the corner tip cut off (start small because a lot comes out and you can always make it larger)

Assembly
Remove the wrapped cake from the fridge and use a round biscuit cutter (I used these) to cut 9 circles from the cake layer
Transfer the base cake layers for your three cakes to little plates or a cake stand
Top each layer with a circle of frosting around the edge and then a dollop of fruit spread in the center
Top with another cake layer and repeat two more times to make three layer mini cakes
(I saved the extra cake pieces in a bowl and topped with some frosting and fruit spread- I call it Dump Cake but I really need to think of a better name for it...)



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