Directions
- 1In a bowl, mix hot water, instant espresso powder, and cocoa powder. This step is blooming the cocoa powder, to release and intensify flavors.
- 2Add milk and flavourless oil to the chocolate mixture and whisk until combined.
- 3In another bowl, mix all purpose flour, cornstarch, baking soda, baking powder, and salt.
- 4In a third bowl, whisk an egg and white granulated sugar together until slightly fluffy.
- 5Add the wet ingredients to the egg mixture, and whisk.
- 6Add the dry ingredients into the wet ingredients and whisk until smooth.
- 7Pour the batter into 4" cake pans lined with parchment paper, or greased, and bake in a preheated oven at 340°F/170°C for 25 minutes.
- 8Once baked, let them cool for a bit and run a butter knife along the sides. This is to release the cakes from the pans.
- 9Cut each cake in half horizontally to have four layers.
- 10Prepare the frosting by mixing dutch processed cocoa powder and white granulated sugar together.
- 11Add the cocoa-sugar mixture to the whipping cream and beat until fluffy.
- 12Frost the layers and assemble the cakes.
- 13Decorate the mini cakes with fig slices and almond slices.
Ingredients
- 50 g hot water
- 1.5 tsp instant espresso powder
- 15 g dutch processed cocoa powder
- 50 g milk
- 30 g flavourless oil
- 55 g all purpose flour
- 10 g cornstarch
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 1 pinch salt
- 1 large egg
- 50 g white granulated sugar
- 100 g whipping cream
- 1.5 tbsp dutch processed cocoa powder
- 30 g white granulated sugar
- 6 fresh figs
- 10 almond slices
Equipment
whiskoven4" cake panscake stripsscaleknifespatulahand mixer
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