Chocolate Fudge Cake with Ganache and Miso-Caramel Drizzle

Ingredients

• 0.5 cup superfine brown rice flour
• 0.333 cup cornstarch
• 1 tsp baking powder
• 0.5 tsp table salt (For the cake)
• 2 oz bittersweet chocolate (Finely chopped; for the cake)
• 0.25 cup unsweetened cocoa powder
• 1 cup boiling water
• 0.75 cup dark brown sugar (Packed)
• 0.25 cup extra-virgin olive oil (For the cake)
• 2 tsp vanilla extract (For the cake)
• 2 tbsp canned coconut milk (For the miso caramel)
• 1 tbsp extra-virgin olive oil (For the miso caramel)
• 1 tsp vanilla extract (For the miso caramel)
• 1 tsp white miso paste (For the miso caramel)
• 0.25 tsp table salt (For the miso caramel)
• 0.5 cup granulated sugar (For the miso caramel)
• 2 tbsp water (For the miso caramel)
• 0.75 cup canned coconut milk (For the chocolate ganache)
• 6 oz bittersweet chocolate (Finely chopped; for the ganache)
• 1 tsp vanilla extract (For the ganache)
• 0.125 tsp table salt (For the ganache)
• 0.25 cup toasted and skinned hazelnuts (Use up to ½ cup; chop coarsely)
• flake sea salt (Optional, for finishing)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 325°F. Grease an 8-inch round cake pan, line it with parchment paper, and grease the parchment.

2. 2

   Whisk the brown rice flour, cornstarch, baking powder, and cake salt together in a bowl.

3. 3

   In a large bowl, combine the chopped bittersweet chocolate and cocoa powder. Add the boiling water and whisk until the chocolate is melted.

4. 4

   Whisk in the dark brown sugar, ¼ cup olive oil, and 2 teaspoons vanilla until combined.

5. 5

   Add the brown rice flour mixture and whisk until the batter is smooth and well combined. The batter will be very loose. Pour it into the prepared pan.

6. 6

   Bake for 28 to 30 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center comes out clean.

7. 7

   Let the cake cool completely in the pan on a wire rack, about 2 hours.

8. 8

   While the cake cools, microwave the coconut milk, 1 tablespoon olive oil, 1 teaspoon vanilla, white miso, and caramel salt in a bowl until just warmed through, about 30 seconds. Stir to dissolve the miso and salt.

9. 9

   Bring the granulated sugar and water to a boil in a small saucepan over medium-high heat. Cook without stirring until straw-colored, 4 to 6 minutes.

10. 10

    Reduce the heat to low and continue cooking, swirling the saucepan occasionally, until the sugar is amber-colored and registers 360 to 370°F, 1 to 3 minutes longer.

11. 11

    Remove the caramel from the heat and whisk in the warm coconut-milk mixture. The mixture will bubble and steam. Transfer it to a bowl and set it aside to cool for about 30 minutes.

12. 12

    Microwave the ¾ cup coconut milk for the ganache until hot and bubbling, 1 to 2 minutes.

13. 13

    Pour the hot coconut milk over the chopped bittersweet chocolate and let it sit for 1 minute.

14. 14

    Add 1 teaspoon vanilla and the ganache salt. Stir until all the chocolate has melted and the mixture is well combined.

15. 15

    Refrigerate the ganache until chilled, about 15 minutes. Whisk to recombine, then return it to the refrigerator for 5 minutes. If it is not spreadable, continue chilling in 5-minute increments.

16. 16

    Remove the cake from the pan and place it right side up on a serving platter.

17. 17

    Stir the ganache to loosen it slightly, then dollop it evenly over the top of the cake. Spread it into an even layer, using a spatula to create swirls that will catch the caramel.

18. 18

    Drizzle the caramel over the ganache, reheating it briefly in the microwave first if it is too thick.

19. 19

    Sprinkle the cake with the coarsely chopped toasted hazelnuts and flake sea salt, if using. Serve.

Notes

For accurately measuring the boiling water, bring a kettle to a boil and then measure the water. If the coconut milk has separated, briefly blend it to emulsify before measuring. Superfine brown rice flour is recommended; all-purpose flour may be substituted in an equal amount if gluten-free preparation is not needed. The caramel can be refrigerated for up to 24 hours and rewarmed in the microwave to loosen. The assembled cake can be refrigerated for up to 3 days; bring it to room temperature before serving. The cake is best served at room temperature so the components remain gooey and creamy.

Nutrition per serving

• dessert
• cake
• gluten-free
• egg-free
• dairy-free
• vegan-friendly
• baked
• chocolate