Mocha Brownie Cake

This recipe for Mocha Brownie Cake is from Marcel Desaulniers, the world-renowned guru of ganache and the author behind ‘Death by Chocolate’. It takes a bit of a commitment to make this cake, but the resulting chocolate blackout is amazing!

Mocha Brownie Cake

I might be a bit too late to join the small dessert party. I still don’t know if I will ever claim that I have had a life-changing experience eating a cupcake that would throw me in baking cupcakes in all imaginable colors and flavors for years to come. Never the less, small cakes are perfect serving size and you do not have to worry about dirtying a knife and figuring how to best cut a cake sans a cutting guide…

Mocha Brownie Cake

Can you believe this cake is gluten, grain, and dairy free? So delicious and so mini and without any resemblance to a cupcake! The original recipe makes a 9-inch cake and uses dairy and all-purpose flour.

Mocha Brownie Cake
Adapted from Baking with Julia

Makes a 3.5 inch cake.



2 tbsp and 1 tsp Bob’s Red Mills hazelnut meal
1 ml baking powder
pinch of salt
25 gr dark chocolate, melted
15 gr unsweetened chocolate, melted
15 gr coconut oil
1 egg
50 ml coconut sugar
1 ml pure vanilla
2 tsp coconut yogurt


70 grams dark chocolate, coarsely chopped
¼ cup coconut milk
1 tsp strong espresso


  1. Center a rack in the oven and preheat the oven to 325°F. Line the bottom of three generously buttered (use coconut oil, if you would like) ramekins with parchment paper.
  2. Whisk together hazelnut meal, baking powder, and salt.
  3. Melt together the dark chocolate, unsweetened chocolate and coconut oil.
  4. Mix the egg, coconut sugar and vanilla until the mixture doubles in volume. Slowly add the melted and cooled chocolate.
  5. Fold in the dry ingredients into the melted chocolate mixture.
  6. Add the yogurt and mix until well incorporated into the batter.
  7. Divide the batter into three ramekins.
  8. Bake for 10-12 minutes, until a toothpick inserted into the center of cakes come out clean.
  9. Cool the cake completely.
  10. For the ganache, combine the coconut milk, chocolate, and espresso in a small pan. Heat over very low heat until the chocolate has melted.
  11. To assemble the cake, place one layer of cake and spread it with one 1/3 of the chocolate ganache. Refrigerate the cake until ganache is set, about 5-10 min. Repeat with the remaining layers. Pour the remaining ganache over the top and the sides of the cake. Allow the icing to set in the refrigerator for an hour.


13 thoughts on “Mocha Brownie Cake

  1. Lovely!!!
    Your mini cake looks so cute, I can’t see any difference with the original recipe!
    I also made individual cakes, so no problem to serve them….
    Wonderful recipe!!!

  2. It certainly does not look like cupcake-size. Love the coconut decoration on the side. And I am impressed that you took the recipe down to such a small amount.

  3. Dawn says:

    Excellent job with adapting your recipe to be gluten and dairy free! It looks scrumptious. 🙂

  4. Sharron says:

    Wow. I am always super impressed by adaptations like this. And you made it so beautifully. Great job!

  5. What a stunning adaptation!!!

  6. Sunita says:

    I love that you made this gluten, grain and dairy free. The mini cake (not cupcake) looks cute. How on earth did you manage to scale it down so minutely? The coconut on the frosting takes the cake!!

  7. Love the decoration on the side/bottom! Again you did not disappoint..another GREAT picture 🙂

  8. that is just plain adorable! I like the coconut décor, too.

  9. SandraM says:

    nice! Your cake looks adorable and delicious!

  10. Your variation looks great!

  11. saucygander says:

    Wow! I’ve bookmarked your variation so I can make it for friends who can’t eat gluten etc. It looks fantastic!

  12. Cathleen says:

    Wow! I love your presentation – the coconut coating is beautiful! Your version looks more delicious than mine – looks a lot more moist. More and more people I know are going gluten free. Bookmarking this one! Thanks.

  13. Cher says:

    Lovely presentation.

    This was such a rich dessert that it was definitely enjoyed best in small doses

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