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Recipe: Chocolate Cakelettes with Chocolate Ganache Glaze
Servings: 6 Cakelettes
Prep Time: 50-60 Minutes
- Room temperature butter for greasing the pans
- 3 cups all-purpose flour or 2 & 1/2 cups gluten-free flour blend with xanthan gum plus 1/2 cup almond flour/meal for gluten-free
- 3/4 – 1 cup sugar
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup organic olive oil or vegetable oil
- 1 large egg, lightly beaten
- 2 tbsp bourbon, strong prepared coffee, or espresso (or more water)
- 2 & 1/2 tsp pure vanilla extract or vanilla paste
- 2 cups water
- 1 cup heavy cream
- 2 tbsp bourbon or coffee, optional
- 1 tsp pure vanilla extract or vanilla paste
- 12 oz semisweet or milk chocolate, chopped
- Preheat oven to 350°F. Butter your Cake Boss flower cakelette pan recesses making sure you get into all the indentations. Set up 12 cupcake tins with paper liners; set aside.
- Prepare the Cakelettes: In the bowl of your standing mixer, place the flour, sugar, cocoa, baking soda and salt. Use a hand whisk to carefully blend dry ingredients until evenly combined. Attach the bowl to your mixer and insert the paddle attachment.
- In a 4-cup measuring cup, whisk together the oil, egg, bourbon, vanilla and water. Pour the wet ingredients into the dry ingredients and beat until smooth, about 2 minutes. Divide equally between the prepared pans filling each about 2/3 full. Use remaining batter to fill cupcake tins about 2/3 full. If you do not have enough batter to fill 12 cupcakes, remove paper liners from the unfilled cups and add about 1 tbsp water to each open cup.
- Slide the filled pans into the preheated oven and bake for about 25 minutes, spinning the pans halfway through the baking time so those in the front are now in the back of the oven. Don’t be surprised if they rise high above the surface. Bake until fine crumbs cling to a wooden toothpick inserted in the center. Transfer both pans to wire racks for cooling.
- Remove the cupcakes from the tins when they are cool enough to handle and finish cooling on the wire rack. Cool cakelettes in their pan until completely cooled. If they have domed bottoms, shave off the rounded portion using a sharp serrated knife. (The parts that you shave off make wonderful snacks or pulse in the food processor to turn them into crumbs for decorating or sprinkling over vanilla ice cream!) Invert cakelettes onto wire rack and let sit at room temperature while you make the ganache.
- Cakelettes can be baked a day or two in advance. Once thoroughly cooled, wrap each tightly in plastic wrap and store in the refrigerator. Return to room temperature before continuing.
- Prepare the Ganache Glaze: In a medium saucepan, combine the heavy cream, bourbon (if using) and vanilla. Whisk to combine. Bring to a boil over medium-high heat.
- While the cream is heating, place the chopped chocolate in a medium heatproof bowl. Pour the boiling hot cream over the chocolate and set aside for about a few minutes to let the chocolate start melting. Starting in the center of the bowl and working toward the edges, whisk together until smooth and creamy. Set aside for about 5 minutes to cool slightly before coating cakelettes.
- Finish the Cakelettes: Place a sheet of parchment paper underneath the wire cooling rack. Place cakelettes onto wire rack. Working with a small ladle, spoon or measuring cup with a spout, slowly pour the ganache over each cakelette, starting in the center and moving outward, letting it drip down the sides onto the parchment. Using the bottom of the ladle, start in the center and make ever widening circles, gently easing the glaze over the sides of the cakelettes if needed.
- If you run low on the glaze before you have coated all the cakelettes, remove the parchment from beneath the wire rack and scrape the glaze back into the bowl. Reheat gently in the microwave, using 15-second bursts, until thin enough to pour. Slide the parchment sheet back under the wire rack and finish glazing the cakelettes. Set cakes aside at room temperature to allow the glaze to set slightly before serving. Store, covered, in the refrigerator.
- If you like, you can sprinkle some powdered sugar over the tops of the glazed cakes, making them look like they’ve just been out a snowfall. Place about 1/4 cup of confectioners’ sugar in a fine wire sieve and lightly tap it over each cake.