When I’m in a hurry to make a fancy looking dessert I don’t want to reach for the recipe that will take ten hours to create. This little chocolate cake can be prepared pretty quickly and even baked a day ahead because chocolate always tastes better the next day. Make a quick ganache and pour it on the cake on serving day and it’s got to be one of the easiest no-fuss fancy-schmancy desserts.
If you don’t have a weird little bundt pan mini tin, then just bake them in a cupcake tin or Texas muffin tin and don’t fill them too much – so the tops, which will be the bottom on the serving plate – are flat. Though if they happen to dome, just slice it off and feed the baker leftover cake. You know, just to taste-test the cake.
The deep dark rich chocolate cake and ganache would also do be very happy to sit in a little puddle of coulis which is simply pureed berries, strained and sweetened to taste. Ladle on a little coulis on the plate, place the cake in the puddle and serve with a few extra berries on the side. A tiny piping of whipped cream would taste good and look festive.
Cake. It’s what’s for dessert. And it’s easy.
Please note: Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch, all by weight. Or if you must, although it isn’t as precise, 2 cups brown to one cup each, white rice and tapioca. No additives, just the flour. Make a big batch and you’re always ready to bake. One volume cup of the Canteen blend is always 130 grams. For more info see our About Flours page. You’ll find a scale like this invaluable and it will save you money in the long run because you won’t have to waste expensive flours.
|Little Chocolate Cake, Gluten Free||
- 130 grams Canteen GF flour blend (1 cup)
- 186 grams granulated sugar (3/4 cup)
- 50 grams unsweetened cocoa (1/2 cup)
- 1 scant teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 60 grams warm water (1/3 cup)
- 130 grams unsalted butter, melted and cooled slightly (9 tablespoons)
- 3 extra-large eggs
- 60 grams buttermilk (1/4 cup)
- 1 teaspoon vanilla
- 90 grams semisweet mini chocolate chips (1/2 cup)
- 80 grams heavy cream or whole milk (1/3 cup)
- 170 grams semisweet or bittersweet chocolate, chopped (bar) ( 1½ cups)
- 115 grams white chocolate ( 4 ounce bar)
- Preheat oven to 350°F. Grease the mini bundt or muffin tin with nonstick spray. Makes 6 bundts or about 10-12 cupcakes.
- In a large bowl whisk together flour, sugar, cocoa, baking powder, instant espresso powder, salt, and baking soda. Stir in warm water. Mix together melted butter, eggs, buttermilk, and vanilla. Add to the batter and blend in thoroughly. Fold in mini chocolate chips.
- Scoop into the prepared pans between half and ⅔ full. Bake mini-cakes 16 minutes and rotate pan. Bake 4-6 minutes more until a toothpick comes out with some dry crumbs. Cool pan for 4-5 minutes, then remove cakes to a rack and cool completely before adding ganache.
- In a microwave glass container heat cream or milk with chocolate in 30 second burst, two times. Let mixture sit for one minute. Stir until all the chocolate is combined with the milk or cream, smooth and shiny, and fully melted. Let cool for two minutes. With each cake on a rack over a baking sheet, pour chocolate over the top of each cake so it flows down the sides. Let set about 15 minutes before adding the white drizzle.
- In a small double boiler, melt chocolate until smooth and warm. Using a fork, drizzle over set dark chocolate in any pattern you want. Let set.