Few desserts are as timeless as a good, hearty chocolate cake. Loved by many, it is almost guaranteed to be accepted wherever it is served. And this miniature beauty features soft cake layers, a layer of fudge-like ganache, and an airy whipped mousse. Pure perfection.
When I say miniature, I truly do mean it literally, as it is the smallest cake I make, but you can get even eight modest portions, as tea slices, simply perfect for the afternoon enjoyment.
The thing I love the most about cakes like this one is that you can absolutely make a few of them for the gathering or brunch or tea, or whatever get-together you have, and you can give your guests a lovely variety without overwhelming them or yourself, both with choice and preparation. Plus, it is always nice to have a few different treats when hosting.
One thing I do want to add is that if you do not wish to use rum, you can use rum flavouring or even omit it altogether, it will not affect the texture of the syrup. I just happen to love dark rum together with dark chocolate.
Ingredients
For the soft chocolate layers
45 grams plain flour15 grams unsweetened cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
50 grams granulated sugar
90 millilitres soy milk, at room temperature
1/2 teaspoon apple cider vinegar
25 millilitres neutral oil
1/2 teaspoon vanilla bean paste
For the rich chocolate ganache
100 grams dark chocolate (75%)130 millilitres vegan double cream
1 teaspoon instant espresso powder
For the chocolate syrup
30 millilitres water10 millilitres dark rum
40 grams granulated sugar
20 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder
Preparation
Start by making the chocolate ganache. Chop the chocolate finely, pour in the vegan cream, add in the espresso powder, and melt everything together over low heat or in the microwave. Whisk well until completely smooth, cover the surface with cling film or a piece of parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.
The quantity is small and if you place it into a shallow dish, you can get it to cool down even quicker.
To make the chocolate cake layers, start by letting the oven preheat to 180°C and lining a small round cake pan (10 cm) with baking parchment, bottom and sides. Whisk together the soy milk and vinegar, then set aside.
Sift together the plain flour, baking powder, baking soda, cocoa powder, and salt, add in the sugar, and whisk well. Add in all of the wet ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25-30 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.
My cake was done after exactly 27 minutes.
While the cake is cooling, make the chocolate syrup. Whisk all of the ingredients together in a small saucepan, and place it over high heat. Let it come to a rolling boil and boil for 2 minutes. Remove from the heat and let it cool down completely.
Once everything is cool to the touch, proceed to assemble the cake.
Level the cake if needed, and slice it into three equal layers. Take the ganache out of the refrigerator and weigh it. Take out one-fourth of it, to use as a fudge ganache layer and set it aside; and whip the rest into a firm mousse.
Place the first cake layer onto the cake platter, close a cake ring around it, and line it with a tall strip of acetate. Generously soak it with the cooled syrup, and then spread half of the fudge ganache carefully. Add a third of the whipped mousse, and top with another layer. Repeat the layering as before, and top with the final layer.
Place a piece of baking parchment on top, to prevent it from drying out, and place the whole platter into the refrigerator for at least 8 hours. Place the remaining chocolate mousse into a sealed container, and place it into the refrigerator as well.
Once ready to serve, remove from the refrigerator, decorate with the remaining mousse, and serve with freshly pulled espresso. Yields 6 rich servings.
