A silky chocolate glaze blankets a dense and relaxing chocolate cake made with cannabutter. Best at room temperature with milk, tea or coffee.
Cannabutter (for 9pcs)
-1.5g finely ground cannabis trim OR 3g for people who use cannabis regularly, 6g for people who use cannabis a whole lot
1. Create a double boiler with a small metal bowl and small pot filled an inch high with water. Be sure that the water is not touching the bottom of the bowl.
2. Melt butter over medium-low heat. Add cannabis and lower heat to a simmer. Cook for 1hr.
3. Strain cannabutter through a fine-mesh sieve or cheesecloth into a 1cup glass measuring cup (Pyrex is my favourite).
4. Solidify cannabutter in glass measuring cup overnight.
Cake (for 9pcs)
-2T+1.5t cocoa, sifted then measured (T= tablespoon, t=teaspoon)
-1/3 cup boiling water
-2L egg yolks, room temperature or 23C in 2 cup pyrex
-3/4c+1.5t cake flour, sifted then measured
-6T white sugar
-1/2t baking powder
-1/2t baking soda
-1 small pinch salt
-70g cannabutter, room temperature or 23C
1. Spray a mini muffin tin with cooking spray then flour with a 1:1 mix ratio of cocoa powder and flour. You can also use mini muffin liners. The mini muffin tin wells used here are 3” wide and 1&1/4” tall. If you use another size the number of cakes and baking time may vary.
2. Preheat oven to 325F for 30min-1hr.
3. Whisk cocoa and water until smooth. Cool to 23C using a cold bath. Stir in vanilla.
4. In 2 cup measuring cup lightly mix eggs, 2T cocoa mixture and vanilla by hand.
5. In a mixer bowl combine dry ingredients, including the sugar. Whisk with hand whisk.
6. Using paddle attachment, add butter and remaining cocoa mixture. Mix on low speed until combined. If the butter is not mixed in before you add the eggs it will turn into big bubbles in the cake.
7. Aerate for 1min and 10s on medium speed. An egg timer works great here.
8. Add egg mixture in 2 parts, mixing for 15s until incorporated.
9. Put batter into disposable 18” bag and pipe into 9 cavities.
10. Run your finger on top of the batter to smooth it out.
12. Bake for 12min or until tester (toothpick) comes out dry and cake springs back.
14. Cool to room temp 30min-1hr.
15. Cool in fridge 30min-1hr
Chocolate Cream (you will have extra leftover)
-50g 65% chocolate, finely chopped (these measurements will work for chocolate that is 55-75% cocoa)
-1/4 cup heavy cream
1. Chop chocolate finely (or roughly with a knife, then finely in a small food processor) and put into a small steel or ceramic bowl. Prep a dinner plate that fits over top.
2. Pour boiling cream on top of the chocolate (do not stir) and cover for 5min with plate.
3. Uncover and stir until smooth.
4. Cool to room temperature, 32C is good.
1. Release and cool cakes.
2. Dip into chocolate cream.
3. Solidify in the fridge.
4. Best to eat at room temperature.
Check our Mila’s Splendid Sweets for more delicious desserts.