Mini Valentine’s Chocolate Cake (Cheat)

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I went through so much to get this cake to work (none of which should discourage you from making it! You’ll see…)

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So Valentine’s Day is coming up, and I figured I’d find a mini chocolate cake to bake in my heart-shaped cake pan and share that with you guys!

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I found the perfect recipe. I precisely measured out all my ingredients and mixed them together, only to find that the batter had turned into a thick dough instead of a silky cake batter. In my state of despair, I added in a splash of milk to thin the batter, but no luck. I was utterly confused. Everything was perfect…right?

I decided to take a look at the recipe again, reading the first ingredients and – oh. It called for 1/2 cup of flour, but because I’m so used to making full-sized cakes, my mind automatically processed it as 1 1/2 cups. uGH. Unfortunately, I had to discard that batter (after eating a bit of it, of course), and starting over. You can observe this failure here:

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Also, the cake is meant for a 6-inch circle pan, but mine is heart-shaped so it’s smaller. I had a little bit of leftover cake batter, which I made into a cute little bear cake! I was planning on drawing on it’s little eyes and nose and mouth with melted white chocolate, only to find that I don’t have white chocolate at home. Since when is that a thing?? What happened to my emergency stash of 3 white chocolate bars?

And lastly, lighting was not my friend today. I must’ve tried taking photos in at least 6 different locations around the house, hence the inconsistency with backgrounds in these photos.

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Despite all that, the cake itself turned out amazing. Look at how fluffy it rose! It’s so fluffy and has the perfect chocolate flavor to it. If you wish, a chocolate ganache would pair beautifully with it, but a dusting of icing sugar works just fine as well.

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Mini Valentine’s Chocolate Cake

Adapted from Dessert for Two

Makes one 6-inch round cake

Ingredients

  • 1/2 cup (70g) all-purpose flour
  • 5 tablespoons (37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 1/2 cup (100g) sugar
  • 1/3 cup full-fat sour cream or yogurt
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon warm coffee
  • 1/4 cup mini chocolate chips
  • Powdered sugar or chocolate ganache (optional)

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda
  3. In a separate bowl, whisk together the oil, sugar, sour cream or yogurt, egg, vanilla extract, and coffee
  4. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips
  5. Transfer the batter into a lined and greased 6-inch round cake pan and bake for 29-32 minutes, or until a toothpick inserted in the center comes out clean
  6. Dust with powdered sugar or drizzle with chocolate ganache (optional)

Chocolate Cupcakes with Pink Buttercream and Chocolate Cupcake-Toppers (Cheat)

Happy birthday, Mommy!! ❤

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I made these cupcakes a couple of days ago for a bake sale, but the main reason I made cupcakes was so that I could reserve three of them for today – my mom’s birthday. I don’t like making small-batch cupcakes because making a batch of 24 cupcakes requires the same effort as making 3. (Hence, why I always make cupcakes for bake sales).

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This is the first time that I’ve used chocolate cupcake toppers, but it definitely won’t be the last. They’re deceivingly easy to make, and they look gorgeous! They take the cupcakes to a whole new level, while only requiring an extra 5 minutes.

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I forgot to take photos while I was making the chocolate toppers, but basically, you just melt down some dark chocolate and pipe it out on parchment paper. If you’ve melted the chocolate gently, they should harden at room temperature and peel off easily, giving you these beaautiful cupcake toppers!

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There are so many things that you can pipe out using the chocolate. I stuck to some simple shapes. I used stars, hearts, flowers, the little thingy in the photo below, and random squiggles. Next time, I’d definitely try words and maybe I’ll challenge myself to piping out a puppy or something. We’ll see~

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With the frosting, feel free to choose any color you wish! I like the way that the pink contrasts with the darkness of the chocolate, but I’m sure that blue would be gorgeous as well.

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Chocolate Cupcakes with Pink Buttercream and Chocolate Cupcake-Toppers

Makes 24 cupcakes

Ingredients

For the cupcakes:

  • 200g all-purpose flour
  • 40g cocoa powder
  • 280g granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 80g unsalted butter, cubed and room temperature
  • 240ml  milk, room temperature
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract

For the frosting:

  • 300g unsalted butter
  • *400g-600g powdered sugar, sifted
  • 15ml (1 tablespoon) whipping cream
  • 1 teaspoon pure vanilla extract
  • Gel food colouring of choice

For the chocolate cupcake-toppers:

  • 100g dark chocolate

*To taste

Method

  1. For the cupcakes, preheat oven to 170 degrees Celsius or 325 degrees Fahrenheit
  2. In a large mixing bowl or in the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa, sugar, baking powder, and salt
  3. Add in the butter and beat until the mixture has a sandy consistency
  4. In a separate bowl, whisk together the milk, eggs, and vanilla until combined
  5. Pour half the milk mixture in with the flour and beat on high speed until smooth
  6. Gently mix in the rest of the milk mixture until jut combined. Do not over mix
  7. Transfer the mixture into a lined cupcake tin and bake for 20-23 minutes, until a toothpick inserted into the centre comes out clean
  8. For the frosting, in a mixing bowl or in the bowl of a stand mixer, beat the butter until light and fluffy
  9. Beat in the powdered sugar for 5 minutes or so, before adding the whipping cream and vanilla extract and beating for another minute
  10. For the chocolate cupcake-toppers, chop or break the dark chocolate into equal-sized chunks and place in a microwave-safe bowl
  11. Microwave the chocolate for 15 seconds at a time, stirring in between each interval so that the chocolate heats evenly. When the chocolate has 80-90% melted, stir the chocolate until it’s fully melted
  12. Transfer the melted chocolate into a piping bag or into a sandwich bag with a TINY corner cut off
  13. Pipe designs of your choice onto a sheet of parchment paper. Allow to harden before carefully removing and placing on your frosted cupcakes. Enjoy!

My 17th Birthday Cake (Cheat)

~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~

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Guess who’s 17 years old!

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I have a love-hate relationship with birthdays. I love everything about them, except the fact that I’m another year older. I prefer other people’s birthdays, with all the celebrations and games and cakes and gift-opening, but without me being consciously aware of my ageing.

It’s weird, isn’t it? The way that day by day, hour by hour, we age, but it’s only once a year for 24 hours that we actually acknowledge it. Then again, acknowledging our constant ageing would take some of the fun out of birthdays.

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I don’t understand why people want to get older. A pessimistic way of putting is is that every year, you’re a year closer to death. You become more likely to get sick. You have more responsibilities. Then again, an optimistic way of seeing is is that every year, you are faced with new opportunities. You’ll graduate and start a new chapter of your life. You might get a job. You might meet “the one”. You might get married. You might have kids. Who knows? In the end, the best way to predict your future is to live it the way you want. Sometime’s it’s just easier to be passive to all that happens around you, so that when things go wrong, you can blame the world and carry on, but wow, that must get boring. The happiest people are those who take control of their lives and steer it the way they want to go. When things go wrong, they acknowledge their mistakes and learn from them, and when things go right, they’re living Heaven on Earth. You pick (hint: I’d go with the second one).

I always seem to get really reflective on my birthday. Is it just me?

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But let’s focus on the real reason you’re here: CAKE!

Another reason why I always get excited about birthdays – cake. This year, I decided to bake myself a 5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos. Helll yes.

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To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I’d always opt for vanilla or red velvet. Chocolate cake just wasn’t my thing, but alas, times have changed. Maybe I’d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It’s suuper moist and it’s perfectly sweet. It has a wonderful cocoa flavour that isn’t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.

Speaking of other flavours…THE CHEESECAKE FILLING. I don’t know how many times I’ve said it, but cream cheese frostings are magical. Maybe that’s a biased opinion because they’re my favourite, but tbh I’ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn’t as much butter. The butter’s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that’s extra fluffy and light, but definitely is not missing any flavour.

I don’t want to be writing an essay here, so I’m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.

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5-Layer Midnight Cake with Cheesecake Filling and Pink Buttercream

Adapted from various sources (linked below)

Ingredients

For the cake

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) “black” unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

For the cheesecake filling

  • 500g cream cheese, softened
  • 100g unsalted butter, softened
  • 200g freshly whipped cream
  • 200g icing sugar, sifted

For the pink buttercream

  • 1 cup (226g) unsalted butter
  • 4 cups (500g) powdered sugar
  • 1 tablespoons whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pink food colouring

For the chocolate ganache

  • 5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt)
  • 3/4 cup (90 g) unsalted butter
  • 1 tablespoon light corn syrup or honey

For the whipping cream

  • 1/2 cup whipping cream
  • 1-2 tablespoons powdered sugar, to taste
  • Oreos, for topping

Method

I’ve included generic bad-quality, unedited photos that I took while I was assembling the cake for reference. Let me know if you have any questions!

  1. For the cake, preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 grams
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the cheesecake filling, use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined
  7. For the pink buttercream, use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined
  8. To assemble the cake, trim the cake layers, and then halve them so that each cake becomes two layers.
  9. Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board. Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side. Add the next cake layer and repeat until you’ve reached your final cake layer
  10. Cover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutes
  11. Cover the cake in pink buttercream and chill in fridge for at least 15 minutes
  12. In the meantime, make the chocolate ganache. In a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes
  13. For the whipping cream, use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip
  14. (Assembling, continued) Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down. When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until covered
  15. When the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an Oreo
  16. Serve!

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Vegan Chocolate Truffles (Clean)

Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.

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Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.

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So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.

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These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)

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Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!

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Vegan Chocolate Truffles

Adapted from Harriet Emily

Makes 24 little truffles

Ingredients

  • 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
  • 3/4 cup (185ml) boiled water
  • 1/2 cup (90g) extra virgin coconut oil
  • 3/4 cup + 1 tablespoon (90g) raw cacao powder
  • 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)

Method

  1. Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
  2. Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
  3. Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
  4. Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
  5. Chill in fridge for at least 4 hours
  6. Remove from container, slice into squares, and serve. They taste best when served at room temperature

Silky Chocolate Truffles (Cheat)

You know those reallllyyy good Japanese chocolate truffles? I’ve figured out how to make them at home.

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I still remember the batch of chocolate truffles that made me fall in love with chocolate truffles. To be honest, it was only a year or two ago, and I don’t mean Lindt chocolate truffles, I mean pure, silky, squares of chocolate that literally just melt in your mouth. My friend had just gotten back from Japan and he gave me a box of Royce Nama Chocolate.

My life changed.

The box of truffles was gone within a day.

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Luckily for me, I always manage to get my hands on more Royce Nama Chocolate, but even then, the chocolates don’t last very long (I mean in terms of storage, although true, I do end up finishing them all in a very short period of time), so I needed to figure out a way to make them myself.

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I used very few, simple ingredients for this. I didn’t want anything to overpower or affect the pure flavor of chocolate. Thus, the truffles are mostly made from high-quality chocolate, along with cream, butter, and a bit of liquid sweetener to give it that irresistible silky texture.

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Not to mention, this recipe is super easy to make. It literally takes like 10 minutes to throw together, and you just wait a bit for it to set and voila – you have a perfect Mother’s Day gift. I’m being totally serious when I say that these taste way better than any store-brought version. Plus, it saves you the trouble of running around looking for gifts, and of course, homemade goods are always so much better gifts that store-brought ones.

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Notes: The recipe can easily be doubled if you want a larger batch of chocolate truffles, which I recommend (because c’mon…12 truffles is not enough 😉 )

Silky Chocolate Truffles

Makes 12 truffles

Ingredients

  • 250g high quality dark chocolate, chopped
  • 200g heavy cream
  • 20g light corn syrup or honey
  • 60g unsalted butter, cubed
  • 50g cocoa powder, for dusting

Method

  1. Add the chopped chocolate into a food processor
  2. In a medium saucepan, whisk together the heavy cream and corn syrup/honey, and heat over medium heat
  3. When the heavy cream mixture is almost boiling, turn on the food processor to process the chocolate
  4. With the food processor on or off, add the heavy cream mixture to the chocolate and process until it just comes together
  5. Add in the butter and process to combine until no butter streaks remain
  6. Pour the mixture into a baking pan lined with parchment paper or plastic wrap and spread evenly
  7. Allow the mixture to cool for a few hours, until set, before placing it into the refrigerator for 20 minutes
  8. Remove the ganache from the baking pan and remove the parchment or plastic wrap. Cut into cubes and roll in cocoa powder
  9. Serve truffles at room temperature

Chocolate Macarons with Silky Chocolate Ganache (Cheat)

I’ve done it.

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Macarons.

The #1 thing on my Baking Bucket List, which I proudly crossed off on January 1, 2016. Yes, it takes me a long time to sort through and edit the photos for my posts, but that doesn’t really matter…right?

Point is, I was terrified by macarons – just like every other baker in this world. Then I made them, and I was like, huhThat wasn’t so bad.

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All the “tips” for getting perfect macarons can be a little overwhelming. In the end, just make sure that you weigh things out and that you follow directions closely, and it’s really not difficult at all. The only struggle I went through was deciding what kind of macaron to make! If you’ve been here before (or if you know me), you should’ve been able to predict what I’d settled on: chocolate (duh).

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One important thing that I learned from my first batch of macarons, is to use a silicone baking mat! I can’t say how “controlled” the two different batches are, but from what I can tell, there’s a pretty big difference. I’ll just leave these photos with you…

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Yeah. I’d use a silicone baking mat.

The shells are only part you have to actually be precise with. The filling is a simple chocolate ganache, but oh my god, maybe it’s just me, but chocolate ganache is so good. I love chocolate ganache – don’t ask why, I just do.

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While I was snooping around the internet for a good chocolate ganache filling for these macarons, I noticed that some of them have butter, and others don’t. So, I did some further snooping, and discovered that although the butter is optional, it does leave the ganache silkier and shinier than without, so I used a bit of butter in my ganache and I’d recommend you to do the same 🙂

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Chocolate Macarons with Silky Chocolate Ganache

Ingredients

Macaron shells

  • 100g almond flour (almond meal)
  • 170g powdered sugar (confectioner’s/icing sugar)
  • 15g unsweetened cocoa powder
  • 100g egg whites, room temperature*
  • 35g caster or superfine sugar
  • Pinch of salt

Chocolate ganache

  • 120g dark chocolate (at least 60%)
  • 1/2 cup (120ml) heavy whipping cream
  • 1 tablespoon (12g) unsalted butter

*I’ve read a lot about whether or not to “age” egg whites, and I honestly haven’t determined a personal stance on this, but if you want to age your egg whites (I’d still recommend you do so), then place them in a bowl, covered in plastic, for at least a few days, or up to three days, before using

Method

  1. For the macaron shells, combine the almond flour, powdered sugar, and cocoa powder in a food processor and blend until well combined (about 30 seconds).
  2. In a dry, clean, and oil-free bowl, use an electric mixer with a whisk attachment to beat the egg whites until foamy. Add in the caster sugar and continue beating until stiff peaks form.
  3. Sift 1/3 of almond flour mixture into the egg whites and fold together very gently until fully combined. Repeat this process with another 1/3 of the almond flour mixture, and then with the final 1/3.
  4. Prepare a baking sheet and line it with a silicone baking mat. Fit a pastry bag with a round tip (about 1 cm/0.5 inch in diameter) and fill the pastry bag with the macaron batter. Pipe circles (about 4 cm/1.5 inch in diameter) onto the silicone baking mat. Gently tap the baking sheet on the counter to break any air bubbles.
  5. Preheat your oven to 160 degrees Celsius, or 325 degrees Fahrenheit, and let the macarons sit at room temperature for 45 – 60 minutes. The shells should form a slightly dry shell so that they don’t feel sticky when you lightly touch them.
  6. Bake the shells (one or two sheets at a time) for 10 minutes, before rotating the pan, and baking again for 5 minutes. Remove from oven and let cool completely.
  7. For the chocolate ganache, break the chocolate into pieces and place into a bowl.
  8. In a small saucepan, combine the cream and butter, and heat until just boiling. Pour the mixture over the chocolate and let it sit for a few minutes, before stirring until completely combined. Let the ganache sit at room temperature or in the fridge until it’s thickened enough to be piped*
  9. To assemble, take a macaron shell (if any of them have cracked or are less pretty, use them as the bottom shell!) spoon or pipe chocolate ganache on top of it, before covering it with the other shell. You can serve them immediately, or leave them in an airtight container for up to 5 days in the fridge. Bring them to room temperature before serving.**

*When I first started assembling the macarons, the chocolate ganache hadn’t had any time to set, so the chocolate shell on top kept sliding around! I speak from experience guys – let your ganache set!

**They actually taste better after being left (in an airtight container) in the fridge for a day or two 🙂 patience, my friends ~

Unbelievably Healthy Beetroot Chocolate Microwave Cake (Clean)

Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!

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Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*

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There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.

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This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.

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This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.

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The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.

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Beetroot Chocolate Microwave Cake

Makes 2 cakes

Ingredients

  • 1/4 cup beetroot purée*
  • 1/3 cup milk of choice
  • 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup oat flour
  • 2 tablespoons raw cacao powder
  • 3 teaspoons powdered stevia (adjust to taste)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Large square of dark chocolate (optional, but highly recommended)
  • Powdered sugar (optional)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.

Method

  1. In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
  2. Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
  3. Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
  4. Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.

 

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 186 
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 91 mg 4 %
Potassium 266 mg 8 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A  2 %
Vitamin C  3 %
Calcium  10 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.