I think my complicated relationship with walnuts deserves its own separate essay, but the core of it is me being a little rebel and people making dry cakes. While the tiny rebellion is a very real thing, dry cakes are more than likely what has caused my dislike for walnuts cakes and pastries.
Because a cake can be dry but salvaged by a good filling. On the other hand, it can be dry and have a less-than-stellar filling and frosting, which only makes matters more difficult.
And that is what cakes were like when I was a child.
I have spoken and written about this before, but the cakes were very dry, while the filling always had undissolved granulated sugar crunching as you took each bite. And while I am sure that people did the best they could, there is also something to be said about baking because you have to versus baking out of love.
So now, when I bake and when I create recipes I love, out of love, I focus on making cakes and pastries and all other happy pastry things the way I like to present them; rich, delicious, and never dry.
This little snack cake is just like that. A gorgeous chocolate cake, soft and moist, plenty of walnut and apricot jam filling, and a luscious Rocher glaze on top. Absolutely delightful with coffee or tea, and transports perfectly, should you decide to gift it to someone you love.
Serve it with your favourite cuppa and enjoy every bite!
Ingredients
For the mini vegan chocolate cake
160 grams plain flour25 grams unsweetened cocoa powder
190 grams granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
280 millilitres coffee, freshly brewed
30 millilitres neutral oil
1 1/2 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
For the filling
100 grams apricot jam75 grams toasted walnuts, ground
20 millilitres walnut brandy
For the syrup
75 grams apricot jam45 millilitres fresh orange juice
For the gourmet Rocher glaze
70 grams vegan milk chocolate20 millilitres neutral oil
30 grams toasted walnuts, chopped finely
Preparation
As the cake is prepared relatively quickly, start by mixing together all the filling ingredients, and setting them aside. Do the same for the syrup, and whisk together the apricot jam and the fresh orange juice. If the jam is too thick, feel free to heat it up slightly, so it becomes liquid. Set all of that aside and let the oven preheat to 180°. Line a small cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides.
For the cake, sift together the flour, cocoa powder, baking powder, baking soda, and salt, and add everything to a large bowl. Tip in the sugar and whisk to combine. Pour in all of the wet ingredients in no particular order, and whisk until just combined, so the cake stays soft. Pour half of the cake batter into the prepared pan and place it into the nicely preheated oven, at 180°C, for about 15 minutes. This way, the surface will firm up, but the cake will not be baked all the way through.
After those initial 15 minutes, take the pan out of the oven, and add the filling in an even layer. Do this part gently, so the filling doesn't sink into the cake. Top with the rest of the cake batter, and return the pan to the oven, for further 30-35 minutes, until the cake is fully baked through.
My cake was done after exactly 47 minutes.
As soon as you take the cake out of the oven, brush it generously with the prepared syrup. Brush it on in layers, so the cake can absorb it well, and set the cake aside to cool down completely in the pan.
Once the cake is cool, prepare the glaze. Melt the chocolate over low heat or in the microwave, add in the oil, and blend very well. Finally, stir in the walnuts. Glaze the cake as desired and either place it into the refrigerator for at least 4 hours, or serve it as is, with freshly brewed coffee. Yields 8 rich servings or 12 modest ones.
