Happy Chocolate Monday everyone! I have a really fun dessert for you today and Boy Oh Boy you can’t believe how great my house smelled while these beauties were baking! My friends on Facebook were laughing because I couldn’t wait to tell them about today’s recipe and the Giveaway and almost spilled the beans. But I controlled myself and let them know they had something terrific to look forward to.
Did you know that “Cake Boss” Buddy Valastro has a new line of bakeware and tools to help the home baker? They are being carried at Michael’s stores across the country! I was offered the option to try out a sample of their products, and if I liked it, share it with you guys! Well, it’s your lucky day because I did and now you have a chance to win one of your own, but more about that in a minute.
I chose the Flower Cakelette pan because it looked like a fun and easy way to create really beautiful little individual cakes. And it didn’t disappoint. The pan is very well made, nice and heavy with a good solid feel. It has a nonstick coating that was very effective, though I did butter it well just to be sure the cakes released. The edges have a wide margin making them easy to move in and out of the oven even while wearing oven mitts.
The cakelettes baked up beautifully, even with the gluten-free flours that I used! That is a sign of even heat distribution and quality bakeware. Sometimes gluten-free baked goods have trouble rising because of a lack of support normally supplied by the gluten in wheat flour and they often require smaller baking vessels because of this. I was warned that the cakelettes would rise and mound nicely, but they exceeded my expectations.
As a matter of fact, my only complaint is that the pan won’t hold all of the batter in a normal cake recipe. I filled the cakelette pan too full and still was able to get 6 cakelettes and 7 cupcakes. If I had filled the pans correctly, I would have gotten at least 12 cupcakes. The directions on the pan suggested filling each one 3/4 full. I wouldn’t fill them more than 2/3 or you will be wasting a lot of batter.
If you use the recipe below with the cakelette pan, make sure you have cupcake tins on hand ready for the overage. It is better to be prepared, LOL! Also, the cupcakes will need about 5 minutes less baking time, so be sure to check them first and remove them from the oven when they are done.
Now on to the recipe … These cakelettes have a rich, deep chocolate flavor with just a touch of something special that you can’t quite identify … oh yeah, booze!
That’s right, I added a splash of bourbon because I love what it does for chocolate, but you can leave it out or use espresso instead. I use espresso a lot and like the intensity it gives chocolate, but I also really enjoy the soft warmth that bourbon lends. I used it in both the cakes and the ganache and I have to say, wow, it was great!
The cakelettes come out of the oven tender and moist. If you dislike the typical sweet American desserts, they will be perfect with just a sprinkling of powdered sugar. But if you are a chocoholic and want intense chocolate flavor, add the ganache glaze. I liked them both ways and am not sure which I prefer. I suggest you make them and try one without the glaze and one with to see which you like better. Then come back here and let me know!
Aren’t these mini-cakes adorable? Wouldn’t they be perfect for parties? I could see them for baby showers, your daughter’s birthday parties, wedding showers, or reunions with close friends. Because the pans are so well designed, you really don’t have to do much to decorate them, or you can go hog wild, it’s up to you!
And now for the giveaway that you’ve been waiting for! Just follow the directions below and share this with your friends. Have fun and hopefully you will win!!
Make certain that your cocoa powder, baking soda and espresso powders are gluten-free if you are baking for Celiacs. Avoid using bourbon as some people have a reaction to the ingredients in the caramel coloring added to the liquor. If you do not have almond meal, you can use more of your gluten-free flour blend.
Chocolate Cakelettes with Chocolate Ganache Glaze
© 2013 Jane Bonacci, The Heritage Cook. All rights reserved.
Yield: 6 cakelettes, 6 to 12 servings
Room temperature butter for greasing the pans
3 cups all-purpose flour
(OR 2-1/2 cups gluten-free flour blend with xanthan gum plus1/2 cup almond flour/meal for gluten-free)
1-3/4 cups 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.
Disclosure: I was provided a sample baking pan for review and the offer to give one away to my readers. I received no other compensation and all opinions, as always, are my own.
Create a New Tradition Today!
Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted via email at theheritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. Please see the Disclaimers page for additional details.