I’m currently in a small mountain town in Colombia called Jardin. I’m sitting on a balcony at the hotel while it pours that damp, humid rain that is so lovely. It’s so beautiful, quaint and lush. I arrived Saturday night, after a very full day of travel. And yesterday morning I took a helicopter ride, which I was actually terrified of, to Jardín. The helicopter ride ended up being so smooth and chill, I realized about two minutes in, I had zero to worry about. ALSO, I cracked open the new book club book which I’m announcing tomorrow! YASSS.
I can’t wait to tell you more about my trip and the book BUT today we’re still in the depths of Valentine’s Day content. V-Day is Wednesday!
If you’re still looking for a very chill dessert to make, make this sheet cake for two! It’s super easy breezy to put together, especially considering you’ll most likely be making this on a weeknight. It’s made in own bowl, inspired and halved from this chocolate sheet cake. But the frosting is raspberry vibes, adding the perfect element of fruitiness and tartness.
ALSO, if I’m being completely honest, it feeds more like four people. So basically it’s for two with leftovers, which is great because that means you could probably have cake for breakfast.
Another thing I’ve learned a lot about while in Colombia is chocolate. One of the coffee suppliers is also a chocolate exporter and I sat with him at breakfast and asked him all about the differences between Peruvian, Mexican, Ecuadorian and Colombian chocolate. His answers were fascinating and it was really fun to hear him speak with such pride about Colombian chocolate.
Luckily, this cake doesn’t rely on beautiful Colombian chocolate; all you’ll need is baking cocoa powder. This cocoa powder can be as basic as you like—it’ll still taste delicious.
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup plus 2 tablespoons white granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1 tablespoons olive oil or ve getable oil
- 1 teaspoons vanilla extract
- 1/2 pint fresh or frozen raspberries
- 3 tablespoons sugar
- 3/4 cup unsalted butter
- 3 cups powdered sugar, sifted
- Pinch of salt
- 3 tablespoons raspberry puree
- 1 tablespoon heavy cream
- Sprinkles of choice, as garnish
- Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
- In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.
- Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
- To a small baking dish, combine the raspberries with the sugar. Bake for about 10 to 12 minutes, until very softened. Transfer the raspberries, along with any of their juices to a blender and puree until smooth. Pour the raspberry puree through a strainer, into a small bowl. Set aside to cool.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth, about a minute. Pour in the raspberry puree and heavy cream. Beat again until smooth and fluffy, about 2 minutes.
- Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
- Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.