This recipe comes courtesy of my friend Cheryl Carbeau. It’s a family recipe that she kindly passed along. The cake is moist, delicious and easy to pull together – no special equipment necessary.
Makes 12 individual cupcake size cakes
What you need: measuring spoons/cups, muffin tin, large bowl, fine mesh sieve, heatproof bowl, small heavy bottomed pot, cupcake liners, 6 same size marbles (optional)
For Chocolate Cake:
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup good quality unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup hot water
- 1/4 cup + 2 tbs vegetable oil
- 1 tbs white vinegar
- 1/2 tbs instant coffee
- 1/2 tbs vanilla
For Chocolate Ganache:
- 1/2 cup good quality chocolate chips
- 1/4 cup heavy cream
- 6 oz raspberries
- 6 mint sprigs
- 1 quart god quality vanilla ice cream
For Cakes: Preheat oven to 350 °F. Sieve all dry ingredients (except instant coffee into a large mixing bowl). Use a whisk to combine. Dissolve the instant coffee into the hot water and combine with the other wet ingredients. Add to dry ingredients and whisk by hand until smooth. Line muffin tin with cupcake liners. Optional: Place 1 marble (outside of the liner) in each muffin tin hole to create a heart shape in the liner. Pour the cake batter into the cupcake liners. Bake for 20 – 25 minutes (or until a toothpick inserted into the center comes out clean).
For Ganache: Place the chocolate chips in heatproof bowl. Slowly heat the cream over low heat. Pour over the chocolate chips and gently whisk to combine.
Once cakes are cool enough to handle, remove the liners and dip each individual cake into the ganache. Refrigerate until ready to use.
To Serve: Carefully place the cakes on individual white dessert plate. Place a scoop of ice cream some raspberries and mint sprig on each and serve immediately.