Berries, Cakes, Chocolate, Dairy-Free, Dessert, Valentine's Day

Naked Chocolate Cake for Valentine’s Day

February 1, 2016

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

This tastefully naked chocolate cake is everything and more for Valentine’s Day. First, it’s naked, second, it’s chocolate, third, it has chocolate. covered. strawberries – the official symbolic food of Valentine’s Day.

I could go into all sorts of naked cake innuendo, but we’ll save that for later. 

January seemed to go by slow, yet fast. The beginning dragged on, as it always does at the beginning of the year. The weeks after the holidays are always sort of foggy. But now It’s February and it feels like we’re speeding ahead into 2016. 

If you already have plans for Valentine’s Day, add this naked chocolate cake to the mix. If you don’t have plans for Valentine’s Day, plan to make this naked chocolate cake and share it with someone. I wasn’t going to tell you that Adam and I finished this cake in two days – but we did. And it was delicious. 

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

I had thought up this cake quite a while ago, and had been impatiently waiting for February to roll around so I could share it.

I fell in love with the ‘naked’ or ‘bare’ cake craze while planning our wedding. I had wanted a ‘naked’ cake for our wedding. I love the look of naked cakes, with the sides exposed and the frosting rustically layered in between. There are two ways to go about it, one – top the cake layers and leave unfrosted, or two – leave a pseudo ‘crumb coating’ look with a very thin layer of frosting around all sides with cake peeking deliciously through. They’re usually adorned with fresh fruit or flowers and they’re visually stunning.

I like both styles, depending on the overall look you are going for. I ended up making our wedding cake – because, baker. I was actually quite calm the morning before the wedding making the cake, trying not to worry about if it would make it until the next day or not – it did, thank god, avoiding a bridal-meltdown.

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

This chocolate cake is perfectly moist and light, layered with coconut cream and sliced strawberries and topped with chocolate dipped strawberries – it has all the Valentine’s Day iconic treats, chocolate covered strawberries, whipped cream, and chocolate. The flavours and colours are the perfect pairing for Valentine’s Day. This year Valentine’s Day falls on a Sunday, so you have lots of time to prep and bake this delicious treat to share with your special someone – or, let’s be real, eat it in it’s entirety yourself. 

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca
Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca
Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

Naked Chocolate Cake
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Ingredients
  1. 1 1/2 cups sugar
  2. 1 3/4 cups flour or gluten-free flour blend
  3. 3/4 cup dark cocoa
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 2 eggs, room temperature
  7. 1 cup dairy-free milk
  8. 1/2 cup melted coconut oil
  9. 2 tsp. vanilla
  10. 1 cup boiling water (or fresh, strong brewed coffee)
  11. 1/2 cup dark chocolate chunks or chocolate chips
Frosting
  1. 1 can coconut cream, chilled (not milk)
Chocolate Covered Strawberries
  1. 4-5 Strawberries, washed and dried
  2. 1/4 cup dark chocolate chunks or chips
  3. 1 tsp. coconut oil
  4. Strawberries, washed and dried and sliced for cake filling.
To Bake
  1. Line two 6-inch round cake pans with parchment.
  2. Pre-heat oven to 350-degrees.
  3. In medium sized bowl, whisk together flour, baking powder and baking soda.
  4. Add the chocolate to the butter and stir to melt. Whisk in the cocoa powder.
  5. Add the eggs, milk and vanilla to the dry ingredients and blend together. Stir in melted chocolate.
  6. Blend well.
  7. Add the boiling water and mix slowly.
  8. Pour batter into prepared pans.
  9. Bake for 25 to 30 minutes.
  10. Allow to cool completely before removing from pan. Slide knife around the edges and turn out onto cooling rack.
To Assemble
  1. Heat chocolate in microwave in 1-minute intervals on 50% power until melted. Stir in coconut oil. Dip or drizzle washed and dried strawberries in chocolate and place on parchment paper or foil to set.
  2. Slice tops of cakes flat and even using a serrated knife.
  3. Whip chilled coconut cream with hand mixer, on high until light and fluffy. Place first cake layer on cake plate, top with half of the whipped coconut cream. Using a offset spatula spread evenly. Add sliced strawberries in single layer. Top with second cake layer and rest of coconut cream, spread evenly over top.
  4. Place chocolate covered strawberries on top. Store at room temperature before serving. Place leftovers in refrigerator.
Notes
  1. I like to keep a can of coconut cream in the fridge so it's ready when I need it. If you don't have a chilled can, just scoop it out into a metal mixing bowl and chill in freezer until you need it.
  2. Cake can be stored in fridge for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/
Bars & Squares, Brownies, Wheat Free

Almond Butter Chocolate Chunk Blondies

January 27, 2016

almond butter chocolate chunk blondies // bakeaholic.ca

almond butter chocolate chunk blondies // bakeaholic.ca

almond butter chocolate chunk blondies // bakeaholic.ca

Almond butter chocolate chunk blondies – a mouthful to say, and eat. These bars are chewy, crunchy and stick-to-your-mouth almond butter-y. You could switch the almond butter for peanut butter, but I find that almond butter has a deeper, more nutty flavour to it.  

And bonus, they’re wheat-free. Instead, make your own oat-flour in the blender. Adam and I recently bought a Vitamix. We put it on our registry, but we understood it would probably not be purchased since it is quite expensive. The Vitamix was definitely high on the ‘want’ list – so we waited until it was on sale and used some gift cards towards it. I use my blender on a very regular basis. Aside from smoothies, I used my blender for soups, purees, pancake and waffle batter, nut butter, ice-cream, sauces etc. So I was so thrilled when we finally got one. It came with two blender jugs, one specifically for dry grinding, such as making your own oat flour from oats. The oat flour comes out so smooth and fine. It’s amazing. I can’t wait to make some more flours for baking.

almond butter chocolate chunk blondies // bakeaholic.ca

I’ve been trying to get some more recipes developed and made for the site to keep up on a more regular basis. Over the past year with wedding planning i’ll admit I was absent from the blog quite a lot. Now that the weather has been keeping us indoors, and I’ve got more free time on the weekends I’ve been trying to create some more recipes to post. The problem with working is that by the time I get home, the sun is just getting ready to set, and the light is terrible for taking photos. I only use natural light to take pictures for the blog, so beginning to bake at 4:00 and having the finished product ready after 5, means there’s little to no light left. 

So, on the weekends I’ve been trying to get in at least two recipes to make and photograph for the week ahead. These Almond Butter Chocolate Chunk Blondies were definitely one of them. I made these last week and they were so good. Definitely a welcome little snack each day. 

almond butter chocolate chunk blondies // bakeaholic.ca

Almond Butter Chocolate Chunk Blondies
Yields 16
Almond Butter Chocolate Chunk Bars are chewy, crunchy and stick-to-your-mouth almond-buttery.
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Ingredients
  1. 1 1/4 cups almond butter
  2. 2 tbsp. coconut oil, melted
  3. 2 eggs, room temperature
  4. 3/4 cup coconut sugar
  5. 3 tsp. pure vanilla extract
  6. 1 1/2 cups oat flour
  7. 2 tsp baking powder
  8. 1/2 cup almond milk
  9. 1/2 cup dark chocolate chunks
  10. 1/4 cup almonds, chopped (optional)
  11. 1/4 cup toasted coconut (optional)
Instructions
  1. Preheat oven to 350.
  2. To make the oat flour, blend 2 cups oats on high speed until fine flour, then measure out 1 and 3/4 cups.
  3. Line an 9x9-inch square pan with parchment paper.
  4. In large mixing bowl or stand mixer with whisk attachment, cream together the coconut sugar, almond butter, coconut oil and vanilla. Add in the eggs and mix to combine.
  5. In separate bowl, whisk together oat flour, rolled oats and baking powder.
  6. With mixer on low, alternate adding dry ingredients and milk. Mix to combine on medium-low speed.
  7. Remove bowl from mixer, and add the chocolate chunks using a spatula or spoon to combine.
  8. Scoop batter evenly into prepared 9x9 baking pan.
  9. Sprinkle top of batter with chopped almonds, coconut and chocolate chunks if desired.
  10. Bake for 20-22 minutes, or until edges are golden and toothpick inserted in centre comes out mostly clean.
  11. Let cool completely on countertop, remove from baking dish an cut into bars.
Notes
  1. Store in container or ziplock on countertop, or freeze. They are deliciously dense when frozen - and have a lovely crisp crust on top. When the chocolate sets, it adds a satisfying bite.
Adapted from blissful basil
Adapted from blissful basil
b a k e a h o l i c http://www.bakeaholic.ca/
Bread, Breakfast, Muffins

Peach Streusel Muffins

January 23, 2016

Peach Muffin

Peach Muffin

When I first thought about going into teaching, I had wanted to be a home economics teacher. However, the university I was at didn’t offer this degree, as well, you need a strong science background for it (apparently). I guess an english major and history minor aren’t exactly the skills needed – though I wholly disagree. Of course you need to know how to bake, so that when you’re reading Jane Austen you can enjoy a homemade cookie, or peach muffin, with a nice cup of tea – obviously.

I still think I would love to be in home economics, sharing recipes with students and teaching others how to bake and cook. If I remember anything from my home economics teacher, it’s that you never want to over-mix muffins because you don’t want tunnels. In baking, the term “tunneling” refers to tunnels and very large air pockets that form inside of muffins and quick breads, as a result of over-mixing the batter. Over-mixing causes tunneling because it causes more gluten to develop than you really need. So, remember to not over-mix, and your muffins will turn out perfectly baked with that lovely domed top. 

Peach Muffin

As an attempt to brighten up the dreary January skies, and dark early mornings, these muffins are a welcome beginning to the day. Great for breakfast on the go, or toss one in your lunch kit for a midday snack. 

Peach Muffin

Cal Cling Peach 2

No need to wait for summer to make these muffins thanks to canned California cling peaches. Did you know, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin B and folate. Another reason to enjoy this delicious summer fruit year-round. 

The muffins are perfectly studded with ripe chunks of peaches and lightly flavoured with ginger, nutmeg and cinnamon.

peach muffins

Peach Muffin
Peach Muffin

Peach Streusel Muffins
Yields 9
Thanks to canned peaches, these muffins capture the juicy summer fruit at its peak. Studded with peaches, lightly spiced and topped with an oat streusel topping.
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Muffins
  1. 1/2 cup butter, softened
  2. 1/4 cup white sugar
  3. 1/2 cup light brown sugar
  4. 2 eggs, room temperature
  5. 1/2 cup non-dairy milk, room temperature
  6. 2 cups all-purpose flour, or gluten-free flour blend
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon ginger
  10. 1 1/2 teaspoons baking powder
  11. 1 can California cling peaches, drained and diced
Streusel
  1. 3/4 cup rolled oats
  2. 1 Tbs. light brown sugar
  3. 2 Tbs. butter, chilled
  4. dash of cinnamon
Instructions
  1. Preheat the oven to 350.
  2. Grease muffin tin with coconut oil spray, or other cooking spray.
  3. In medium bowl, cream together the butter and sugars with blender until fluffy.
  4. Add the eggs and milk and mix together until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger and nutmeg.
  6. Add the dry ingredients slowly to the creamed butter and sugar mixture, stir gently to combine - do not over-mix- use a spatula or wooden spoon here. Mix until almost all the flour is incorporated.
  7. Stir in the peaches gently, folding them with a spatula until just mixed.
  8. In a small bowl, mix all the streusel topping ingredients together with pastry blender, or fork. Spoon batter into the muffin pan. Fill to the top.
  9. Sprinkle the streusel topping over the batter and bake for 20-25 minutes, until golden.
Notes
  1. Makes 9 large muffins, or 12 slightly smaller muffins.
b a k e a h o l i c http://www.bakeaholic.ca/

peach muffins

3Peach-Can-150x150 post sponsored by California cling peaches.