I barely make cakes for I am the only a sweet tooth.. my husband on the other hand is more on savory side. Baking a big round bundt cake isn’t really appealing. Though I heart it so much ( not as much as cookies) indulging the whole things myself isn’t a good idea too ; I am a health concious person who eats cake in moderation.
On one beautiful day, masyaAllah. That craving for cake blowing quietly into my mind and asked to be satisfied. I mulled over it for a second then came the idea – minimize the whole batch of a recipe and so for the size. At least I get to enjoy it in small portion without having to worry too much who is going to finish the whole thing.
I browsed my favorite chef’s website , Ina Garten from Barefoot Contessa , I found one recipe I thought would be great to give it a try. Yes, I love her recipes and she has never let her fans down. The only thing I am quite scared is adding too much butter and eggs in baked goods recipes. So as usual, I had to refer her recipe for guidance and use my own subs and variation. As for the result, I loovveeeee the mini cakes .They were very very moist, flavorful and most importantly, satisfying my crave. The credit always goes to the owner of the original one.. I just made a slight alteration that fit my diet. Thanks to Ina Garten for her great recipes!! if you love the real buttery flavored cake, give hers a try.
How I made it without butter and eggs? See below.
Mini Orange Chocolate Chunk Cake (Makes 12 cuties)
- 1/2 Cup canola oil
- 1 cup granulated sugar
- 6 Tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup freshly squeezed orange juice
- 3 ounces buttermilk at room temperature
- 1 cup dark raisins
For the ganache:
- 4 ounces good bittersweet/semisweet chocolate chips
- 2-3 Tablespoons milk
- 1 teaspoon canola oil
Preheat the oven to 350 degrees F. Grease 12 individual serving medium size nonstick baking molds.
Whisk oil and applesauce in a medium bowl till well blended then add sugar, beat with electric mixer or your hands until thickened and fluff a little bit.
Meanwhile , Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl, set aside. In another bowl, combine the orange juice, buttermilk, and vanilla.
Add the buttermilk mixture to the oil mixture. Mix until combined. Add the flour and and combine until just moisten. ( Do not overmix) . Toss the dark raisins with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, or until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
For the ganache, melt the chocolate, fresh milk and oil in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.Ready to serve after dinner!!
Notes Of The Day:
1- Tossing the raisins with a bit of flour to help suspending the raisins/choc chips/nuts or other dried fruits in the batter. So it won’t be sinking down the bottom of the cake.
2 – Do not overmix the batter while mixing in flour to avoid create the gluten , otherwise you will end up with tough , coarse cake.
3 – I omitted the syrup glaze from the original recipe , i didn’t want my cake overly sweet.If you prefer the syrup on your cake.. follow Ina’s link.
4 – I half the recipe and yielded 6 mini cakes.
p/s – stay tuned, insyaAllah I wil be posting the allergy free version!