Heyoo! I’ve been MIA lately, my sister got married 4 weeks ago so now I officially have a brother woohoo! All the stress leading up to the day was so worth it in the end (I’m sure, I didn’t do much :P) The weather was great and my sister was one stunning bride! We’re just waiting on the photos to be ready.
It’s been a busy last few months with everything wedding related as well as both my sister’s and my birthday earlier this month. I’m going to post a couple recipes starting with my paleo chocolate birthday cake that I made last week so that while all my friends were eating delicious treats, I was too! This cake was so fun to make and decorate- I’ve only tried piping icing a few times and it’s already a favourite of mine!
This is a photo just after icing, mmmm!
I got the cake recipe from Elena’s Pantry, which I’ve posted about before because she has a lot of simple healthy recipes. The recipe makes 2, 6-inch cakes (feeds 8 people-or me many times over :D) The great thing about the 6 inch cakes are the height when you stack them. I’ve seen a few photos of layered cakes with rosettes and have wanted to try it, so I did!
- 1/2 cup coconut flour
- 1/2 cup organic cocoa powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 8 large organic eggs
- 1/2 cup coconut oil
- 1/2 cup of organic raw honey
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients
- Grease two 6-inch cake pans with coconut oil (I only have 1 cake pan so I baked one at a time!)
- Pour batter into prepared cake pans
- Bake at 350° for 25-30 minutes
- Let cool while you prepare the icing
I couldn’t find an icing recipe that was super easy, paleo and would hold the rosettes that I wanted to design on my cake so I took a chance and tried my own. It worked!
This recipe is only 2 ingredients-
- 1.5 cups dark chocolate
- 2 cups salted organic grass-fed butter
- Leave the butter to soften on the counter and bring a small pot of water to a boil. Place the chocolate (chips or pieces) in a bowl and place the bowl over the pot of water to melt, stirring occasionally.
- Place softened butter into mixer starting on low and increasing to medium/high speed
- Gradually pour melted chocolate into mixer
- Once thoroughly combined, place mixture in fridge for 20-30 minutes to chill
- If the mixture is soft enough you can simply mix with a spatula by hand and scoop into piping bag but you may want to fluff it up with the mixer for a minute
- Using one cake as the base, spread icing over bottom cake, stack second cake on top of iced bottom cake
- To make the rosettes I use the piping tip 1M- starting at the centre of the rose and circling outward until I reach the size I’d like. (There are also youtube videos and how-to’s posted)
- Pipe rosettes in a row around the cake, taking the same approach for the top. You’ll want to work fairly fast as my icing was starting to get soft toward the end. Fill in any spaces between rosettes, with icing
- Place cake in fridge to harden, take out of fridge 20-30 minutes before serving for easiest slicing.