I was making a batch of Chocolate Coffee Cupcakes the other day and end up with a lil’ extra batter (I decided to make smaller cupcakes than usual and didn’t feel like breaking out another cupcake tin). I set my mind to figuring out how to use this batter without resorting to just attacking it with a spoon (which I’ve done on several other occasions… yum, yum, yum). The end result turned out to be a perfect storm of leftovers: cupcake batter and day-old fudge icing, which was leftover from a failed frosting attempt (it’s important to know the difference between icing and frosting if you want to avoid “getting stuck” with icing when your cupcakes are in fact crying out for frosting).
If you don’t want to rely on leftovers, simply whip up some Chocolate Coffee Cupcake batter and set aside for a sec. Now you have a decision to make. You can either make a large sheet cake, or you can make individual lil’ cakelets using ramekins. In either case, preheat your oven to 350 degrees C and whip up the fudgey stuff that will top your cake(s). Thanks to La Dolce Vegan for the following recipe, though I would argue that there’s no way this combination of ingredients would ever turn into a frosting (it’s under the heading Chocolate Fudgey Frosting).
- 1.5 cups water
- 0.5 cup cocoa powder
- 1 cup organic sugar cane
- 1/4 cup sea salt
- 1/4 cup cornstarch (or arrow root or potato starch)
- 1/4 cup EarthBalance butter
- 1.5 tsp vanilla
Warm a medium-sized saucepan over medium-high heat and whisk the water, cocoa, sugar, salt and cornstarch together. Bring the mixture to a boil, then simmer for a few minutes, whisking constantly to prevent sticking. Once it starts to thicken, take it off the burner and add the “butter” and vanilla in. Give it a good stir and set aside.
You’re ready to assemble your fudge cake(s) now. Grease a large sheet cake pan or your individual ramekins and fill about halfway with the cupcake batter. Toss into the oven for about 30 minutes for the sheet cake, or about 10 minutes for the ramekins – you want the batter to be about 60% cooked, so it’s best to keep an eye on it if you’re using the ramekins. The cake should be mostly set with just a little wiggle left in the middle. Once you get to this stage, gently pour the fudgey mixture over the batter, then put it back in the oven for another 5-20 minutes (it’s quite a large range depending on the type of baking dish you’re using). If you feel uneasy about the approximate nature of this recipe, don’t: the fudgey topping will ensure that your batter will retain its moisture and bounciness, even if you overcook it a little. That being said, it’s best to err on the undercooked side since that will add to the cake’s ooey-gooey factor, and no one likes the taste of burnt chocolate.
Let the sheet cake/ramekins sit for a minute, then spoon out and serve with your favourite fresh berries (or ice “cream” if you really want to go bananas).
Another use for this fudge mixture is as a fancy and slightly thickened chocolate sauce, which is all the better for dipping fresh fruit into, my dears.