I earned my first serious cooking scar making gluten-free chocolate cupcakes for a party guest concurrently with Cristo’s cake. It’s a yellow butter cake with homemade toffee buttercream frosting, topped with strawberries and chocolate-covered espresso beans. Dusted with Godiva cocoa.
It’s not super-pretty; the frosting’s a bit lumpy because I didn’t have a stand mixer, and you don’t want to know how many sticks of butter are in it, but it tastes amazing. I basically thought of his favorite flavors (dulce de leche/caramel, coffee, raspberry) and cobbled together several recipes from the internets.
The cake layers are drizzled with espresso marbling, it’s filled with raspberry jam and homemade toffee buttercream.
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