This afternoon I decided that cake sounded like a nice thing to eat. If you know me, you know that I always feel like eating brownies or ice cream; I rarely feel like eating cake. But since it’s a Tuesday, and I do love frosting cakes, I figured it might be a good idea to go with this sudden craving.
Now you may or may not know that there aren’t many recipes for small cakes in small batches out there currently. I was looking for a chocolate mini cake that could be baked in ramekins and make just one cake, preferably three layers. A cursory perusal of Google search results provided little help, so I decided to do something risky.
I took a beautiful gluten free chocolate cake recipe from Dolly and Oatmeal and divided every item on that ingredient list into thirds. I know. It was an unpredictable thing to do, but I did it. I mixed the ingredients, greased three little ramekins, popped them in the oven and waited.
Twenty-five minutes later I was looking at three cute, domed cake tops. A couple of hours later, I was looking at what you see now in the photos.
Even though this cake comes together easily and quickly enough for a weeknight, it would still be a cute date night dessert, or an afternoon dessert… anywhere a mini-cake’s presence would be welcomed. Happy Tuesday!
mini chocolate olive oil cake
adapted from dolly and oatmeal
[ makes one mini cake ]
for the cake:
⅓ cup (46 grams) brown rice flour
2 tablespoons (15 grams) almond meal
2 teaspoons (7 grams) cornstarch
2 scant tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon salt
¼ cup sugar
½ teaspoon vanilla extract
4 teaspoons olive oil
⅓ cup hot water
for the frosting:
¾ (75 grams) powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons sour cream
Preheat oven to 350 degrees. Coat three ramekins with cooking spray, or grease them with coconut oil and dust with cocoa powder. Set aside.
Mix the dry ingredients together in a small bowl.
In a medium-sized mixing bowl, vigorously whisk the egg and the sugar together until well combined and slightly thickened. Whisk in the vanilla and olive oil, then whisk in the hot water.
Whisk the dry ingredients into the wet ingredients until no dry spots are left.
Divide the batter evenly among the three prepared ramekins, 3 ounces in each. Place the ramekins on a baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center of one of the cakes comes out clean.
Remove the cakes from the ramekins and let them cool completely on a wire rack.
When the cake has cooled, whisk all of the frosting ingredients together in a small bowl until completely smooth.
Use a sharp serrated knife to level the tops of each cake. Stack the layers with frosting in between. Frost the cake however you prefer.
Sprinkle the top with a dusting of Demerara or raw sugar, slice, and serve!