Since Valentine’s Day lands on Thursday this year, we decided to celebrate two weekends, before and after.
So last weekend for our celebration part one I wanted to make a chocolate cake for us to enjoy.
I did a little google research to see if I could make my cake heart-shaped without buying a heart pan.
Well, who knew!
There was a way.
And a relatively easy way.
For the cake itself, I knew exactly what recipe I wanted to try.
She has so many great ideas for Valentine’s day, and I had a very hard time deciding which one of her recipes to try until the very last minute.
But I just couldn’t resist the combination of red wine and chocolate.
This is a two-layered wine-chocolate cake with raspberry filling and chocolate frosting.
I made my own berry filling with a touch of red wine, but other than that I followed the recipe without modification.
I LOVE her whole-food approach.
For instance, the main ingredient of the frosting is such a brilliant idea (I won’t tell you what it is. You have to go to her site to find out!), and probably one of my favorite features of this cake.
Making a cake following her recipe is not just a process but a joyful and learning experience.
I served my cake with wine reduction berry syrup.
This cake was ABSOLUTELY SCRUMPTIOUS!!
I’ve eaten enough delicious vegan foods by now, so I would hate to say “you can’t believe it’s vegan.”
But this cake can be enjoyed by everyone, vegans and non-vegans.
I shared it with my husband and a couple of neighbor friends (non-vegans), and everyone loved it.
Thank you, Amy, for this wonderful recipe!
It was so perfect for our (early) celebration.
Happy Valentine’s Day everyone.