Valentine’s Day Chocolate Drizzle Cake
I wasn’t even planning to make a Valentine’s Day dessert this year, but I was inspired by Gluten Free Canteen‘s post about a chocolate heart cake. In reading the post, I realized that I have a heart shaped ceramic dish that I haven’t used in a long time and in fact, I also have all of the ingredients to make a chocolate cake! And then suddenly, I was in the kitchen, baking a cake.
This was my first time trying to use coconut oil as the major fat in a baking project. The only difference I noted in the baking process was that the cake seemed to need to bake longer than I would have expected. I noticed last week that I had to bake something else longer than I expected, too, so it might be an issue with my oven having a lower temperature than it’s reading. I’ll have to get an in-oven thermometer to test this theory. Other than that, the process of making the cake with coconut oil was super easy. I love how close to room temperature the coconut oil melts. It makes it easy to use and blend into a batter.
My intention with this cake was to bake it today, do the drizzle part tomorrow, and serve it tomorrow after dinner. That was before I learned that Sweet Wheels will be parked not far from my house tomorrow night and since I’ve been sort of Twitter stalking them, I figured we should take a trip over there for dessert after dinner. But then I had this heart cake looking at me, and so I was forced to drizzle and serve it tonight. Forced, I tell you! And gosh, I’m glad I was.
This cake was delicious! It was rather crumbly, but the flavor was great. I would have never guessed it was gluten free. No one seemed to mind the crumbles, but I did have to pull out the broom for the post-dinner clean up and the kids did need serious baths afterward. It was worth it.
I mean, look at the beautiful sides of that cake! It was so soft and spongy. Can you tell I’m kind of in love with this cake? Just one more thing: I’m linking this up to posts at Life As Mom, Vegetarian Mamma, and Cybele Pascal.