Chocolate Fudge Cake with Ganache and Miso-Caramel Drizzle
Ingredients: superfine brown rice flour, cornstarch, baking powder, table salt, chopped chocolate · 65 min cook time · 390kcal · $16.00
Ingredients
0.5cup superfine brown rice flour, 0.33cup cornstarch, 1teaspoon baking powder, 1teaspoon table salt, 2ounces chopped chocolate, 0.25cup cocoa powder, 1cup boiling water, 0.25cup olive oil, 0.75cup dark brown sugar, 2teaspoons vanilla extract, 0.5cup granulated sugar, 2tablespoons water, 0.33cup coconut milk, 1teaspoon white miso paste, 0.25teaspoon salt, 6ounces chopped chocolate (for ganache), 0.5cup toasted hazelnuts, 1pinch flaky sea salt
Instructions
1. In a bowl, whisk together superfine brown rice flour, cornstarch, baking powder, and table salt.
2. In another bowl, whisk chopped chocolate and cocoa powder with boiling water to bloom the cocoa. Add olive oil, dark brown sugar, and vanilla extract.
3. Add the dry ingredients to the wet mixture and whisk until smooth and thin.
4. Pour the batter into an 8-inch greased and lined cake pan and bake in a preheated 325 degree F oven for 25 to 28 minutes.
5. Let the cake cool in the pan, then unmold and let cool completely on a wire rack.
6. In a small saucepan, cook granulated sugar and water for 4 to 6 minutes until caramel forms.
7. Off the heat, carefully whisk in coconut milk, olive oil, vanilla extract, white miso paste, and salt. Let cool completely.
8. For the ganache, microwave chopped chocolate and coconut milk for 1 minute, stir until smooth, add vanilla and salt, and let chill for 15 minutes.
9. Assemble the cake by spreading chocolate ganache on top, drizzling with miso-caramel, and topping with toasted hazelnuts and flaky sea salt.
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