With Valentine’s Day around the corner, I think about Love & Chocolate… especially Chocolate Cake! Awww…”Ma Cherie”!!
It’s time to pull out me favorite “Heart” shaped baking pan, that was handed down from my Grandfather Carson. He was a Pastry Chief, owner of “Carson’s Bakery” in Juneau, Alaska, from 1936-1974. And for two years he was head Baker on the Alaskan Ferry Boat.
I was born in Juneau, and one of my childhood memories was a trip to Grandpa Carson’s Bakery for fresh baked Maple Bars! OMG… The amazing aroma filled his bakery, and such a luscious, melt in my mouth sweet aromatic taste!! I can hardly resist Maple Bars to this day 🙂 That started my love for baking, I’m sure!
Grandpa’s Heart pans are well “loved”, like the velveteen rabbit, with many years of use baking Heart cakes and Pies. I’ve often thought about being a pastry chief, due to growing up with a mother who also baked bread, and pastries often, just like her father. I especially enjoy baking, experimenting with a variety of herbs and flavors in breads, and pastries for family and friends to enjoy 🙂 I love chocolate and lavender together, so today I’m baking a Chocolate Cake with Lavender Mocha Frosting.
I told my mother that I baked a chocolate cake with Grandpa’s Heart cake pans, a Flourless Chocolate Cake. She said, “why do you want to leave things out when you bake”. I laughed until it hurt. 🙂 I said, “I love experimenting with different recipes, and now it’s Gluten Free”. My husband says this cake is, “Sinfully decadent”!! I think it’s lavishly rich, and Heavenly!
Chocolate Cake w/ Lavender Mocha Frosting
(Flourless – Gluten free)
½ cup (1 stick) unsalted butter, plus more for pan
¼ cup sifted unsweetened Hershey’s Cocoa powder, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
5 large eggs
½ cup sugar
½ teaspoon salt
1. Preheat the oven to 375’. Butter the bottom and sides of an 8-inch round cake pan (I used an 8 inch heart pan) line bottom with a parchment round. Butter parchment and dust all over with cocoa powder shaking out excess: set aside.
2. In a medium heatproof bowl set over, not in, a pan of simmering water, melt chocolate and butter; cool to room temperature.
3. Using an electric mixer on high, beat eggs, sugar, and salt until light and foamy, about 2 minutes.
4. Gently fold ¼ of egg mixture into cooled chocolate mixture to lighten the chocolate. Then gently fold chocolate mixture into remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared pan, smoothing the top. Bake 30 to 35 minutes or until center still feels soft and top has a thin crust.
5. Transfer to a wire rack to cool completely. Run a metal spatula around the sides of pan and invert; remove parchment. Invert again so cake is right side up. When cooled add *Lavender Mocha Frosting. This recipe was altered a tad from Everyday Baking OPB.
*Lavender Mocha Frosting
6 Tbsp Cocoa 6 Tbsp butter, room temperature
8 Tbsp hot coffee 1 tsp vanilla
3 tsp English culinary lavender and 1 tsp Provence culinary lavender(for a more bold, rich flavor)
3 cups powdered sugar
In a small bowl add hot coffee and the culinary lavender, infuse for 15 minutes. Strain lavender out using fine strainer. Combine cocoa and coffee. Add vanilla and butter, beat until smooth. Add powdered sugar and blend well. Frost cooled Chocolate Cake with a generous amount of frosting. (You might like a touch of Whipped Cream on top) 🙂
Enjoy sharing some lovin’, and have a wonderful Valentine’s Day! There’s nothing better than a good friend, except a good friend with chocolate! Will you Be Mine! Ma Cherie! <3