January 27 is national chocolate cake day so…here it is!! I wanted to make something really fancy so this is what came from that idea. Two years ago I got a cookbook for Christmas. I’m always sort of…intimidated by the cookbook. It’s a compilation book of several chefs called Great Chefs Cook Vegan and it’s very fancy. I usually look through, realize I don’t have the right ingredients, and make something else. This time, I looked specifically for chocolate cake and said, “I will make this.” I happened to have most of the ingredients, so it wasn’t a big deal. This recipe looks like a lot of work but it was actually very easy, just time consuming. So, here is my fancy chocolate cake cupcake for Chocolate Cake Day!
For this recipe I used buttery spread in place of cocoa butter. I halfed the gluhwein-stewed berries recipe and it still made LOTS, so you might want to make one third or even one quarter. The chocolate cakes only made 5 cupcakes and I also didn’t use as much fruit for the garnish. Here it is!
Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries
CHOCOLATE TRUFFLE MOLTEN CENTER
8 ounces bittersweet chocolate
¼ cup cocoa butter (coconut oil/butter can be used)
2 tablespoons favourite liqueur (optional)
To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.
1 cup flour
5 tablespoons sugar
3 tablespoons cocoa
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
¾ teaspoon vanilla
2 teaspoon vinegar
5 tablespoons coconut milk
¼ cup confectioners’ sugar for dusting
To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.
Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.
Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.
3 pounds fresh berries
2 cups Pinor Noir (or similar red wine)
½ cup sugar
1 orange peel
1 bay leaf
1 cinnamon stick
1 vanilla bean
2 tablespoons of arrowroot, dissolved in 4 tablespoons water
To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.
1 ½ cups fresh assortment of berries
How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.