- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 2
- Yield: 1 mini cake
For the cake
- 6 tbsp. all-purpose flour
- 3 tbsp. sugar
- 3 tbsp. unsweetened cocoa powder
- 1/4 tsp. baking soda
- a pinch of salt
- 4 tbsp. water
- 2 tsp. vegetable oil
- 1/4 tsp. vanilla bean paste
For the frosting
- 1/2 c bittersweet chocolate, chopped
- 1/4 c canned coconut milk
- 8 tbsp. icing sugar
- 2 tsp. jam, heated till liquid
- Preheat oven to 180C/350F. Line the bottom and sides of a glass jar (10" circumference x 4" tall, not skewed at the neck) with parchment parchment paper.
- In a bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda and salt. Stir to make sure it's evenly distributed.
- In the center, add the liquids: water, oil and vanilla. Stir to make a smooth batter.
- Transfer to the prepared glass jar, move jar onto a small baking sheet. Bake at 180C/350F for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Transfer to a wire rack to cool slightly, and while still warm to the touch, wiggle the cake out from the jar using the parchment paper. Let cool completely on the wire rack.
- In the meantime, make the frosting. Heat the coconut milk until warm and pour over the chopped chocolate. Let sit until the chocolate melts in the heat. Stir to make a smooth chocolate ganache.
- Add the icing sugar, one spoon at a time, and with a small whisk or a spoon, beat until smooth. Refrigerate for 2-3 minutes until slightly firm (piping consistency).
- Transfer the icing to a piping bag fitted with a leaf tip (if piping the rose). Else use a plain round tip.
- Divide the cake into three pieces. Spread jam on one side of the bottom two slices.
- Pipe over some frosting between the two layers, spread with a small palette knife. Sandwich the layers together.
- Pipe more frosting on the sides and the top. Smooth down best you can. You can refrigerate the cake to make it easier to work with, if needed.
- With the remaining frosting, pipe a rose. (If you are not an expert at piping roses, do this step before frosting the cake. Save one best rose, and scoop the remaining roses back into the piping bag).
- Transfer the rose to the top of the cake. Alternatively, you can freeze the rose to make it more solid, and easier to transfer.
- Refrigerate the cake (for an hour) for the flavors to mingle. Bring back to room temperature and serve.