Small-batch Chocolate Ganache Cake

5 from 1 vote

Small-batch Chocolate Ganache Cake

A deep dark chocolate cake that creates its own moist ganache topping

Prep Time10

Cook Time20

Course: Dessert, Snack

Keyword: brownie, brownie cake, cake, chocolate, chocolate cake, chocolate ganache, dairy-free, easy recipes, gluten-free, low sugar, plant-based, small-batch, snack cake

Servings: slices

Calories: 146kcal

Ingredients

Wet ingredients + cocoa powder

1 egg sub flax egg or 3 tbsp mashed banana
2 large ripe bananas (about 240 g) sub applesauce, esp if you don't have a blender or food processor
2 tbsp any oil (28 g) I used avocado oil
1/4 cup + 2 tbsp maple syrup (126 g) sub honey or other liquid sweetener
1 tsp pure vanilla extract
1/2 cup cocoa powder (48 g)

Dry ingredients

3/4 cup flour, gf if desired (90 g)
1/4 tsp sea salt
1/2 tsp baking soda

Instructions

Preheat oven to 350F and line an 8×8 baking dish with parchment.
In a blender or food processor, blend all wet ingredients and cocoa powder. This step is somewhat crucial, you want your banana completely liquid-ified. If you don't have a blender use applesauce, though the final cake might be a bit grainier still.
Save 1/4 cup (60 g) of the wet mixture aside.
Whisk together the dry ingredients.
Pour dry into wet and fold. Don't overmix. The batter should be wetter than brownie batter (more like cake batter but bit sturdier than pancake batter) Adjust with more flour or liquid as needed.
Bake 20-25 minutes until the center is cooked.
Pour the saved wet mixture evenly on top of the hot cake and distribute (I use a spoon). Let this mixture soak into the cake while it cools.
Slice and enjoy! I would keep leftover slices refrigerated.

Notes

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
You can sub applesauce for bananas. If you do this use 1 cup unsweetened applesauce, 2 tsp additional sugar and 3 tbsp additional flour for the exact same results.
You can sub any wheat flour for white whole wheat flour but the texture will be slightly different based on the protein content of your flour. I like to use whole wheat pastry or all-purpose flour as well.
You can use any other oil or melted butter/coconut oil instead of the avocado oil.
You can use carob powder for cocoa if you want the cake to be caffeine-free. I have done it and it is freakin delish (and you can eat it in the middle of the night if you want to, win!)

Nutrition