Mini Gluten Free Chocolate Cake with Dalgona Candy (Squid Game)
This gluten free mini chocolate cake is perfect for one or two people to share. It is deliciously moist and as a bonus this mini gluten free chocolate cake is quick to whip up.
Servings 2 Mini Cakes
Ingredients
Dalgona Candy
- 2 Tbsp Caster Sugar Or Granulated Sugar
- Pinch Baking Soda
- Cooking Spray
Mini Gluten Free Chocolate Cake
- 40 g Gluten Free All-Purpose Flour Link to recipe in Notes
- 5 g Cornstarch (Or more Gluten Free All-Purpose Flour)
- 100 g Caster Sugar Or Granulated Sugar
- 15 g Dutch-Processed Cocoa Powder Or Unsweetened Cocoa Powder
- ½ tsp Instant Coffee
- ½ tsp Baking Powder
- Pinch Salt
- 56 g Oil (¼ Cup) Or Melted and Cooled Butter
- 1 Large Egg White
- ¼ Cup Plain Yoghurt
Buttercream
- 120 g Unsalted Butter
- 100 g Icing Sugar
- 3/4 tsp Vanilla extract
- 1/2 - 1 tsp Milk As required for desired consistency
Instructions
Dalgona Candy
- Line a baking sheet or heat proof surface with parchment paper.
- Using a ladle or a small saucepan, add the sugar to it and then place over a medium flame to start melting the sugar. Stir until fully melted, controlling the heat as necessary to avoid burning the sugar.
- Once your sugar is fully melted and amber in colour, remove from heat and add a pinch of baking soda and stir until the mixture is slightly aerated.
- Pour the mixture in two circles onto your prepared parchment paper. If you want to press the candy down, spray the flat side of a metal bowl, spatula or measuring cup with cooking spray and press the candy down to about 0.5cm (about ¼ inch) thickness.
- Make sure your candy isn't too soft and is slightly set then use a cookie cutter and stamp your desired shape before allowing to cool.
Mini Gluten Free Chocolate Cake
- Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan-forced oven.
- Mix together your dry ingredients (flour, cornstarch, cocoa powder, instant coffee, baking powder and salt) and whisk to combine well.
- Mix the oil, egg white and yoghurt together in a small bowl.
- Add a well in the center of the dry ingredients and add your wet ingredients in the middle and whisk until just combined.
- Pour the batter into your prepared pans and bake for about 18minutes or until a toothpick comes out clean or the sides of the cake has pulled away from the sides of the pan.
- Allow to cool in the pan for a few minutes before turning out onto a wired rack to cool.
- If you baked thicker layers cut the layers in half with a serrated knife rotating as you cut to ensure you cut the layers evenly. If you used a larger pan, cut out rounds from the layers and stack to make two mini cakes.
Buttercream
- Whip your butter until fluffy. Whip until almost white if you require a white buttercream.
- Add your icing sugar (powdered sugar) and vanilla and mix until smooth.
- Add milk if required and add 1/4 tsp at a time until you reach your desired consistency.
- Stack and frost your cakes with a straight knife or offset spatula and top with your Dalgona candy.