Organic Chocolate Cake with a Strawberry Acai Buttercream

I just got these fabulous cookbook, “Organic and Chic,” By: Sarah Magid. I was so excited to find this because I LOVE her philosophy being Organic and local as possible! This is completely up my ally… I must admit though, the only little thing that I was disappointed about was the food coloring she uses. It is the generic “chemical” kind. But for my recipes I want ALL of my ingredients to be as pure and chemical free as possible. Therefore, I have discovered this amazing naturally made  food coloring by “India Tree.” I paid $19 for it, but to me it’s worth it 🙂

 I made the Pink Macarons with an Organic Strawberry Acai Buttercream I had left over buttercream so I wanted to make a cake… and Since I love ANYTHING Chocolate, I made Sarah’s “Easiest Chocolate Cake…”

Ingredients

(This is the recipe cut in half for a smaller cake)

1 Cup + 2 Tablespoons Organic AP Flour

1 Cup scant Organic Cane Sugar

1/2 Cup Organic Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/2 Tablespoon ALMOND EXTRACT (This is a change I made; Original recipe called for Vanilla Extract)

1/3 Cup Organic Canola Oil

1 Teaspoon Organic White Vinegar (Apple Cider is what I used)

1 Cup Cold Water

Directions

Preheat the oven to 35o degrees F. Butter and flour a 8 or 9-inch round cake pan. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, mix the extract, oil, vinegar, and cold water. Slowly whisk the wet ingredients into the dry ingredients, 

being careful not to overmix. The mixture will be quite wet, but this is okay. Pour the batter into the prepared pan and bake until tester inserted in the center comes out clean, about 20-24 minutes.

Allow cake to cool then frost it with the Strawberry Acai Buttercream.

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Pink Macarons with an Organic Strawberry Acai Buttercream topped with Fleur De Sel

FINALLY! Successful Macarons!!

It took 3 times and it finally worked… I learned from all this that “Patience pays off!” Initially it was the whole “waiting” thing that I failed at during the first 2 attempts. But I did it and it worked.

I followed this specific Strawberry Macaron Recipe but of course I changed just a few things...

When making the Macarons I completely ommited the “Strawberry Flavor” because I only wanted the strawberry to come from buttercream. The food coloring I used is made by “India Tree.” It completely natural food coloring made from Vegetables. (AWESOME!!) I also sprinkled to tops on the Macarons with a coarse Fleur De Sel. Now the buttercream, instead of using Vanilla I used 1 teaspoon of Acai Berry Powder. Then, I substituted the heavy cream with Organic Sour Cream to give it a little more tang since its super sweet from the powdered sugar.

Im so excited about these little cuties and I hope you will be too!

BIG HUG for this one 🙂

Organic Açaí Berry Cupcakes topped with Roasted Cocoa Nibs

With my rising obsession with Cupcakes, I am adapting “Anti-Aging and Healthy” ways to completely indulge in these sweet treats… Therefore, the well known Superfood, Açaí, was next on my list! I paired the cakes with Roasted Cocoa Nibs, so it would compliment the taste of this luscious berry and it turned out AMAZING!!

So what is Açaí?…
Açaí is the high-energy berry of a special Amazon palm tree. It contains a remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine. Also, Açaí has the synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health. As well as an almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.

To make these lovely little cakes you will need:

1 1/2 Cups Organic AP Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Himalayan Sea Salt

1/2 Cup Organic Cream

1 Tablespoon Organic Açaí Berry Powder

1 stick Organic Butter, unsalted & room tempurature

3/4 Cup Organic Sugar

2 Organic Eggs

For the Frosting:

1/2 stick Butter

1 Cup Organic Powdered Sugar

1/4 Cup Organic Cream

1/2 teaspoon Açaí Powder

Directions

Preheat the oven to 350 degrees F. Line the cups of a standard 12-cup muffin tin with paper liners. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low, add half of dry ingredients, followed by the cream and Açaí. Divide batter evenly among the prepared muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely before frosting.

Frosting:

In a medium bowl, with an electric mixture, beat the butter, powdered sugar, milk and Açaí until smooth.

The frosted Cupcakes are best eaten within 1 day.

Your taste buds, body, health and skin will LOVE the benefits of these decadent cakes!!