Adorable mini, heart-shaped, two-layer chocolate cakes topped with slightly sweet coconut oil frosting. An impressive and delightful treat to make for any occasion.
Cakes are a labor of love. Can I just say?
I feel like every time I’m even thinking about making a cake, I have to battle plan. Dude… if you’ve read my about page, you’ll know about my history with cake. It’s a such a sweet, yet cloyingly complicated and often unforgiving, dessert.
Like, when you were five, and stuffing your face with birthday cake and happily crunching on surprise birthday sprinkles, did you think for one second how hard it was to make that cake?
For me, that’s a big, fat NO.
Now, in my sad, almost pathetic attempt at being a full-blown adult, I’ve got to worry about making things like cake. Cake, I’m giving you a dirty look right now. And, truth be told, if my only concern in life was making cake, then things are probably looking pretty good for me.
So why am I babbling here, talking about the limitless wretchedness of making cake… um, for a CAKE post?
Well, my friends, there is one cake recipe that has not browbeaten me like all the others have. It’s a little recipe (aka FAMOUS recipe) from the Interwebs called something like ‘Best Chocolate Cake that happens to be vegan” or something.
Have you tried it? You should, bc… it’s awesome!
Anywho, this wonderifically simple recipe gave me the courage, nay, the astounding audacity to plan out two-layered mini, wait for it, heart-shaped cakes. Guuuuuurl. Did I just say cake? Followed by a delusion-driven ‘layers’??? And then add on a freaking ideogram-shaped cutting device?
Somebody, hold me back.
But. Why not?
What’s life about if not taking risks? Having ambitious ideas: whether for work, kitchen adventures or family stuff? Here at beaming baker, folks are allowed to dream. Then do.
What’s up now, cake?
And now that I’m feeling especially brazen, I’ll just admit that I made coconut oil frosting too. Awww, sh…..
Alright, alright, you’re saying to yourself. But did it work out for this alleged ‘beaming baker’? Yes, friend. It did.
Let me walk you through it, if I may.
First, you put on Eye of the Tiger. The gray, sweaty sweatsuit is optional. The gray, sweaty headband is not. J/k! But that headband would really put steel in your spine, for courage purposes only, of course. Then, you preheat the oven and line a cookie sheet (yep, a cookie sheet) with parchment paper.
The cool thing about these mini cakes is that they bake fast. That’s because I dialed down the thickness of the cake layers to make them suitable for the mini cake theme. Hence, you don’t even need to use a deep cake pan/dish/sheet. It’s called efficiency. And it’s kawaii, ftw.
Now, go ahead and get your wet ingredient/dry ingredient groove on. Add all the dry ingredients together in a mixing bowl and whisk together. Add all the wet ingredients together in another bowl and whisk together. Easy as pie. I won’t say cake… you know why.
Then, make a swell well (couldn’t help myself) in your dry ingredients. Pour the wet ingredients in and give it a good, confident whisking. Yep, you’ve got to watch out for overmixing. That means that you just whisk it until everything is integrated, but not smooth. If you’re going for smooth, you’re gonna go too far. And too far = tough cake. Not good, friends.
Now, for the fun part: pour the batter onto your cookie sheet. Use a rubber spatula to spread the cake into a layer of thickness that works best for you. I did about 1/2 to 2/3” since it bakes up a bit. Then, pop it into the oven and bake. Pat yourself on the back (or adjust your headband to victory position, whatever that means), you’ve done most of the work!
Then, you grab your trusty stand mixer. If you have a handheld mixer, this will work too. Pop in your coconut oil and mix until smooth. This is gonna take a few minutes. Then, add in your powdered sugar and cocoa powder. This part is the most experimental. You’ve got to go with what feels right or whatever tastes good. Nice. Then add in your vanilla extract and almond milk, as need.
Once the coconut oil frosting is all done, set it aside. We have big plans for that guy later.
Go ahead and hit repeat on your Rocky soundtrack. Check on your cake. Is it done? Cool. I mean that literally. Remove it and let it cool until it doesn’t even have a hint of heat. This is a great time for taking a nap washing dishes. I know, no one wants to do them. But someone has to. Lame, I agree.
Once your cake is cool, it’s time to make magic. Yup, magic. Grab your heart-shaped cookie cutters. Lift the cake carefully out of the sheet and set it on a legit-can-be-scuffed-or-at-least-cut-on-surface. Cut heart-y cake pieces out with the glee of a seven-year-old. Well done! Repeat, you winner, you.
With your truly applause-deserving pile of mini heart cakes sitting on a plate, you’re ready to frost! Give your frosting a little stir and delicately (or not, that’s up to you, my friend) frost one cake, then put another directly on top. Frost that top, then sprinkle with coconut. No, it isn’t wrong that you feel like a more accomplished person. In fact, it’s necessary.
Now repeat, like three times. There’s enough batter and frosting to make like 10 cakes, but dagnabit if you didn’t mess up the first one, ate the next one from sheer excitement, then get winded after you made two perfect ones. O-kay?
Now, you may remove your chocolate-infused, sweat-painted, coconut-oil covered, legit Rocky Balboa-inspired sweat suit and treat yourself to a nice, long bath.
You so deserve it, Tiger.Print
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Try my insanely delicious Best Vegan Peanut Butter Coconut Cookies.
Question of the Day
What’s your favorite motivational song?
I can’t wait to hear your response. <3, demeter