Mini cocoa puff cake
Inspired by lamingtons, these are little chocolate olive oil cakes cut with cookie cutters into hearts or flowers, or squares if you wish! Then dipped in a chocolate glaze and rolled in a cocoa puff crumb. They’re definitely for the chocolate lover!
I use Nigella Lawson’s recipe for the chocolate olive oil cake. I’ve linked her recipe in the ingredients list, as it wouldn’t be right to list her recipe here. It’s super rich and indulgent - chocolate olive oil is my favorite flavor of cake!
Ingredients:
Chocolate olive oil cake:
I used nigella lawson’s recipe found here
Chocolate glaze:
250g icing sugar, sifted
100g 70% cocoa dark chocolate
7.5g butter, salted or unsalted
75ml milk
2 cups cocoa puffs, blended into a fine crumb
Method:
Bake the cake: according to the instructions on nigella’s site. Once completely cooled, like at least 4 hours later, slice the cake in half. You may want to cut the top round part off the cake to get two even layers of cake. Wrap in plastic wrap and place into the fridge overnight.
Make shapes: the next day, using a cookie cutter, cut out pieces of cake whichever shape you like. You can go classic and just do squares. I like hearts and flower shapes! Place these cut out pieces altogether into the freezer while you make the glaze.
Make the glaze: bring a pot of water to medium-low heat and place a mixing bowl on top. Add chocolate and butter. Allow the water to come to a boil. The chocolate and butter will begin to melt. Careful not to allow any water droplets in as it will mess with the chocolate consistency. Once completely melted, add icing sugar (sifted) and milk. Stir until a glaze is formed. Blend the cocoa puffs in a high speed blender until a fine crumb is achieved. Pour the crumb into a separate bowl.
Dip the cakes: arrange a wire rack with a baking paper lined baking tray underneath. Using a fork, lower a piece of cake into the chocolate glaze, cover all over and hold up to drip off excess. Place into a bowl with the cocoa puff crumb and toss all over, slightly pressing the crumb into the glaze to coat evenly. Transfer to a wire rack and repeat.
Once they’re all finished, allow to cool completely, about 1-2 hours. Keep in the fridge!
