Perfect foodie gifts – gluten free chocolate orange mini cakes
Want to whip up something delicious that takes no time but looks impressive?
Check out these little gluten free chocolate orange mini cakes. They are simple enough for kids to make themselves (over about the age of 8 with adult supervision) or perfect for very small people to help with! Measuring, weighing, pouring and drizzling…
I can’t promise your kitchen will be clean afterwards but you will have ticked one more box off the Christmas to-do list and have a few spare for yourself!
These mini cakes (or mini bundt cakes) are rich and sticky, moreish and delicious. They take next to no time to make and are easy enough for older children to make by themselves. Small people will love to help too! The main cake mixture contains coffee - you will barely taste this in the final cake but it gives the cakes a real depth of flavour x
- vegetable oil for greasing
- 1 tbsp caster sugar for 'flouring' the tins
- 55 gm dark chocolate I use 70% cocoa as a minimum
- 55 gm unsalted butter
- 3 tbsp cocoa powder
- 175 gm light soft brown sugar
- 120 ml strong coffee
- 90 ml full fat milk
- 1 tsp orange essence
- 1 large free range egg
- 2 free range egg yolks
- 140 gm gluten free flour
- pinch salt
- 100 ml double cream
- 2 tsp soft brown sugar
- 75 gm dark chocolate
- 1 tsp orange essence
Preheat the oven to 180 degrees C
Don't grease the pans yet - wait until you are ready with the mixture!
Melt the butter and chocolate over a pan of simmering water. You can also melt them in a microwave - to do this place the butter and chocolate in a microwaveable bowl and microwave on full power in 10 second bursts. Allow the mixture to cool slightly.
Place the cocoa and sugar in a large bowl and pour over the coffee. Stir gently until the sugar and cocoa has dissolved and mix together.
Add the milk, vanilla, egg and yolks and whisk then add the melted chocolate mixture and stir together
Now add the flour and salt and whisk to a rich batter
if using a petits four or mini bundt tin, now is the time to grease your tins. Using a pastry brush, carefully brush the oil around the inside of each hole in the tin, making sure not to miss any corners or parts of the pattern. Now sprinkle caster sugar into the tins and tip out any excess! Trust me - this works!
If using mini cake cases, place your paper cases into an appropriate tray.
Pour your batter mixture into the tins or cake cases, filling them to approximately 2/3 full.
Bake for 15-20 mins (max) but check them after 15 minutes. When they bounce back when you touch them they are ready.
Allow the cakes to cool and tap them out of the tins gently when still just warm. Allow to cool fully.
Pour the double cream and orange essence into a heavy bottomed pan with the sugar. Bring the mixture to a gentle simmer and pour over the chocolate. Mix until you get a lovely mixture with a super shiny texture.
Pour over the cooled cakes. Kids love this part of the bake - drizzling and dripping is great fun. If you really can't relinquish control of this bit then let them decorate the tops of the cakes with a few sprinkles or even a tiny dash of gold leaf!