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)

Sugar-Free Chocolate Chip Quinoa Muffins (Clean)

School is starting up again, and as always, I’ve got a batch of muffins in my fridge to allow for easy school-snacking. A muffin (or two) a day keeps the school stress away.

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So – why are these chocolate chip quinoa muffins so perfect as on-the-go snacks? Let’s talk quinoa.

Quinoa (pronounced keen-WAH) is a seed, though it’s often used as a grain. It’s gluten-free, with a tiny amount of fat, but more importantly, it’s a complete protein, making it an ideal protein source for all the vegetarians and vegans out there. A cup of quinoa gives you 222 calories, along with 8.1g protein and 58% of your RDA for magnese. It’s fibrous with a low glycemic index, keeping you full for a longer period of time, which is why I am oh-so-grateful for having these with me during school and getting me through the classes leading up to lunch.

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Sugar-Free Chocolate Chip Quinoa Muffins

Ingredients

  • 2 cups (240g) cooled, cooked quinoa
  • 1 cup (120g) white whole wheat flour
  • 1 cup (130g) light rye flour (Or more white whole wheat)
  • 2 tablespoons powdered stevia
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup coconut oil, melted and cooled
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yoghurt
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

*If you want a sweeter muffin, feel free to add in a bit of honey/coconut sugar and adjust to taste

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium mixing bowl, whisk together quinoa, flours, stevia, baking powder, and salt
  3. In a separate mixing bowl, whisk together coconut oil, buttermilk, egg, greek yoghurt, and vanilla extract until smooth
  4. Pour the wet mixture into the smooth mixture and stir until just combined, before folding in the chocolate chips. Do not over mix
  5. Transfer the mixture into a lined muffin/cupcake tin and bake for approximately 25 minutes, until a toothpick inserted into the middle of one comes out clean. Allow to cool and enjoy!