This weekend has been fantastic. The weather has been beautiful, so I’ve been able to go on a few long bike rides – some bad sunburn and extremely sore muscles are keeping me from my bike today, but there’s plenty to do around the apartment, so I’m not missing out. I’ve had ample time to clean, organize, and have some fun in the kitchen. Today’s laundry day.. for the first time since Easter!
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup maple syrup
- 2 Tbsp vanilla extract
- 2 cups dark chocolate chips
- 1/2 cup butter (or oil)
- 8 eggs
- 2-8oz. packages of cream cheese, softened
- 1/2 cup sugar
- 1 Tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup raspberries (I used frozen)
- 1 Tbsp sugar
- 1/2 cup (1 stick) butter, softened
- 1/4 cup coconut oil (or another half stick of butter)
- 1-8oz. package of cream cheese, softened
- 2 1/2 cups confectioner’s sugar
- 1 tsp vanilla extract
- food coloring, optional
Preheat the oven to 350ºF, line two 9-inch cake pans with parchment paper rounds, and grease the paper and sides of the pan.
In a large bowl, stir together the flours, cocoa, salt, and sugar. Set aside.
In another medium bowl, whisk together the eggs and vanilla.
In a medium saucepan over medium-low heat, melt the chocolate and butter together with the syrup.
Remove from heat, and stir in the eggs. Pour the chocolate mixture into the flour mixture, and stir until well combined.
Divide the batter between the two prepared cake pans evenly, smoothing with a rubber spatula. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the pans for about 10 minutes, before turning out onto a wire rack to cool.
Wrap the cake layers in plastic wrap, and place in the freezer overnight.
Preheat the oven to 325ºF, and grease a 9-inch springform pan. Set aside.
Place the cream cheese in the bowl of a stand mixer with the paddle attachment fitted, and mix on medium speed until fluffy. Add in the sugar, and mix. Add in the lemon juice and vanilla extract, and mix until well combined. Add in the eggs, one at a time, until well combined. Pour the batter into the greased springform pan.
Place the raspberries and sugar in the bowl of a food processor (you can also do this by hand with a whisk), and process until smooth. Press through a fine mesh strainer to strain out the seeds.
Dot the top of the batter in the pan with the raspberry sauce. Swirl with a toothpick, and repeat with the remaining sauce.
Bake at 325ºF for 40-45 minutes, until just set (but not jiggly). Allow to cool in the pan for about 1 hour, and then place the pan in the freezer overnight.
In the bowl of a stand mixer, beat together the cream cheese, butter, and coconut oil until light and fluffy. Add the sugar, 1 cup at a time, and mix until smooth. Add in the vanilla, and mix until smooth.
Remove the cake and cheesecake layers from the freezer. Slide a knife around the edges of the springform pan before removing the cheesecake layer from the pan. Trim the edges of the cheesecake with a serrated knife to make it the same size as your cake layers (if needed).
On a 9-inch cake board, place a small dot of frosting on the center (to cement the cake in place), and place one brownie layer on top. Place the cheesecake layer on top of the brownie layer, and place the final brownie layer on top.
Frost the cake with a thin layer of buttercream (not dyed) to seal in the crumbs using an offset spatula for the top and straight spatula for the sides. Place in the fridge for about an hour to chill. While it’s in the fridge, split the remaining frosting in half, and dye it the colors of your choice by stirring in a few drops of food coloring (I used blue and yellow).
Once the cake has chilled, frost the sides with the colors you chose. With a straight spatula and starting from the bottom with one color, frost around the cake until you get about halfway up, and then switch to the other color, frosting around the same as before. Blend the two colors together where they meet.
Place a dollop of the color of your choice (or both colors) on the top of the cake, and swirl around until completely covered. If swirling the two colors together, it’s easiest if you have a turntable.
Clean up the edges with the offset spatula, and chill the cake until about a half hour before it is ready to serve. Enjoy!!