Mixing it up on Valentine’s Day (recipe included)

Love is in the air!


As Valentine’s Day creeps just around the corner, there are those of us who are planning dates with our loved ones, and those of us who are, well, planning dates with ourselves. I am of the latter group.


Over the years, people have always made the biggest fuss over “being alone on Valentine’s day” and “crying themselves to sleep, alone, on Valentine’s day,” but I have personally found that pointless. Rather, I find Valentine’s day pointless, but only because I have never had reason to celebrate it. For me, and thousands of other people, it is just another day; it is, however, hard to ignore it completely. Valentine’s Day is like Christmas or Easter–it is targeted towards certain groups of people, but everyone feels its effects. In this case, you can either choose to be happy, or you can choose to be miserable.

For those of us who choose to be happy, we have a few choices: go about your day as normal, or do something special. Special could be anything–watching your favorite movie, baking cookies, hanging out with friends–anything that changes up your day a bit. It doesn’t have to be big or drastic, but if it gets you into a celebratory mood, that’s even better.

Personally, I like to bake. The smell of fresh baked goods is always great, no matter the day. Even better, you can customize your baked goods for different holidays. The thing about food customization is that it doesn’t have to be drastic–just like the way you choose to spend your Valentine’s Day. All it takes is a few changes here and there–a couple drops of red food coloring, a heart-shaped cookie-cutter, a dollop of raspberry jam–to create a subtly unique yet noticeably brighter product. It feels completely different, yet it isn’t. And in the end, you still have something to enjoy. So if you’re spending Valentine’s Day alone, do something! Treat yourself or a friend; it will be a good day.

I’ve included a recipe below for a Chocolate Raspberry Forbidden Love Cake (taken from here) that is super cute yet very subtle. I think everyone would be able to enjoy it!

Chocolate Raspberry Forbidden Love Cake via @hotpolkadot

Makes 1 loaf cake.

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup raspberry puree
1 tbsp raspberry jam
1 tbsp oil

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 cup flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 tbsp oil

4 ounces semisweet chocolate, chopped
1/3 cup heavy cream
1 tbsp unsalted butter

Preheat the oven to 350 degrees and position a rack in the center. Grease a heart shaped cupcake silicone mold and set it aside. If you don’t have a mold like that, butter and flour a 9 inch cake pan and set it aside.

In a large bowl an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated.

Whisk together the flour, baking powder and salt then add it in thirds alternating between the raspberry puree and oil. Lastly, mix in the raspberry jam.

Divide the batter between the prepared heart shaped cups then bake them for 15 – 20 minutes until the tops are set and a toothpick inserted into the middle comes out moist but not goopy. Transfer them to a cooling rack and let them cool completely. If you opted for the cake pan instead of the heart molds, cut out your heart shapes with a cookie cutter once the cake is cooled.

Grease a 9 inch loaf pan and fit a piece of parchment paper inside with enough overhang to lift the baked cake out.

In a large bowl an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated.

Whisk together the flour, cocoa powder, baking powder and salt then add it in thirds alternating between the milk and oil.

Pour enough batter into the prepared loaf pan that you just cover the bottom. Place a row of raspberry cake hearts down the middle and cover them with the remaining batter. Bake for 20 – 30 minutes until the edges are golden brown and a toothpick inserted in the middle and sides comes out clean. It will bake considerably quicker than you average loaf cake with the raspberry cake inside. Leave it to sit until the pan is cool enough to touch safely then, using the parchment overhang, pull the cake out to cool completely.

Put the chopped chocolate in a heatproof bowl and set it aside. Combine the cream and butter in a small sauce pan and heat it on medium heat until the butter melts and the cream just reaches a boil. Pour it over the chocolate and let it sit covered for a few minutes before stirring it until it’s smooth.

Pour the ganache over the cooled cake for a luscious chocolate glaze. Slice and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s