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!
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…
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
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
- 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.
- Whisk together hazelnut meal, baking powder, and salt.
- Melt together the dark chocolate, unsweetened chocolate and coconut oil.
- Mix the egg, coconut sugar and vanilla until the mixture doubles in volume. Slowly add the melted and cooled chocolate.
- Fold in the dry ingredients into the melted chocolate mixture.
- Add the yogurt and mix until well incorporated into the batter.
- Divide the batter into three ramekins.
- Bake for 10-12 minutes, until a toothpick inserted into the center of cakes come out clean.
- Cool the cake completely.
- For the ganache, combine the coconut milk, chocolate, and espresso in a small pan. Heat over very low heat until the chocolate has melted.
- 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.