A bold, innovative take on chocolate cake featuring black garlic, smoked miso, and roasted dandelion root for a deep, umami-laced complexity.
Servings: 2
Unique Elements:
- Black Garlic: Adds a molasses-like depth.
- Smoked Miso: Enhances the chocolate’s richness.
- Roasted Dandelion Root: A coffee-like bitterness to balance sweetness.
- Aquafaba Foam: Light, airy texture without eggs.
Ingredients
Cake Base
- 60g (½ cup) all-purpose flour (or finely ground chestnut flour for nuttiness)
- 15g (2 tbsp) cocoa powder (Dutch-processed for deep flavor)
- 5g (1 tsp) roasted dandelion root powder
- 3g (½ tsp) baking soda
- 2g (¼ tsp) sea salt
- 40g (3 tbsp) coconut sugar
- 25g (2 tbsp) black garlic purée (blend 2 cloves black garlic with 1 tsp water)
- 30g (2 tbsp) smoked miso paste (white or yellow miso with light smoked flavor)
- 60g (¼ cup) oat milk (or roasted hazelnut milk for extra depth)
- 30g (2 tbsp) olive oil (cold-pressed for fruitiness)
- 5g (1 tsp) apple cider vinegar
- 60g (¼ cup) strong brewed chicory coffee (or espresso)
Aquafaba Foam (Egg Alternative for Structure & Lightness)
- 60g (¼ cup) aquafaba (chickpea brine, whipped to stiff peaks)
- 3g (½ tsp) cream of tartar
- 10g (2 tsp) maple syrup
Dark Ganache Glaze
- 50g (¼ cup) 85% dark chocolate, melted
- 30g (2 tbsp) coconut cream
- 5g (1 tsp) black tahini
Instructions
Step 1: Prepare the Aquafaba
- Using a hand mixer, whip aquafaba and cream of tartar until stiff peaks form (about 5 minutes).
- Slowly drizzle in maple syrup while mixing. Set aside.
Step 2: Make the Cake Batter
- Preheat the oven to 175°C (350°F). Grease two small cake pans or ramekins.
- In a bowl, whisk flour, cocoa, dandelion root powder, baking soda, and salt.
- In another bowl, mix black garlic purée, smoked miso, oat milk, olive oil, vinegar, and chicory coffee until smooth.
- Fold the dry ingredients into the wet mixture.
- Gently fold in whipped aquafaba to maintain airiness.
Step 3: Bake
- Pour batter evenly into cake pans.
- Bake for 20–25 minutes, until a toothpick comes out clean.
- Let cool for 10 minutes before removing from pans.
Step 4: Ganache & Assembly
- Melt dark chocolate and stir in coconut cream and black tahini until glossy.
- Drizzle over cooled cake.
- Garnish with edible flowers, smoked salt, or micro herbs for avant-garde presentation.
Flavor Experience
This cake is a fusion of smoky, bitter, and sweet umami notes, where the black garlic enhances the chocolate, the miso rounds out the richness, and the dandelion root balances the sweetness with slight bitterness.
Plating Elements & Assembly
1. The Cake: "Charred Stone"
- Slice the cake into asymmetrical shapes or use a ring mold for a clean, modern look.
- Lightly torch the edges to create a slightly smoky, "charred" effect.
2. Ganache: "Molten Shadows"
- Instead of simply drizzling, swipe the ganache across the plate with a brush to create a bold, sweeping stroke.
- Let some drip from the cake naturally to suggest melting lava.
3. Soil Texture: "Forest Floor"
- Charcoal Coconut Crumbs: Mix crushed activated charcoal coconut chips with cocoa powder and a tiny pinch of smoked salt. Sprinkle in a crescent shape around the cake.
- Hazelnut "Earth": Crushed roasted hazelnuts for added crunch.
4. Mist & Aroma: "Enchanted Fog"
- Use dry ice hidden under a small dish with warm water for a smoky fog effect when served.
- Alternatively, mist the plate with a chicory-coffee and bourbon spray just before serving.
5. Edible Accents: "Flora & Color Contrast"
- Microgreens: A few red-veined sorrel leaves or micro shiso for an herbal contrast.
- Edible Flowers: Black pansies or deep purple violets for an otherworldly effect.
- Dehydrated Orange Peel Dust: A touch of citrus aroma to lift the dish.
Final Touch: Interactive Moment
Right before serving, have the server (or yourself) pour a light drizzle of infused smoked maple syrup tableside for a sensory moment. The guests will see, smell, and taste the transformation.