Guess what. This mini Kalamansi Chocolate Cake was made with a cake mix and I am going to tell you how. It’s not as hard as it looks.
It was almost a year ago when I came out with my fancy poached pear cake. I’m at it again this time with more fall fruits and thicker chocolate drips. Behold the fuggy Kalamansi Chocolate Cake. Oh and guess what it’s all box mix cake and pre-made frosting. But it’s still wholesome. I used my go to mix Simple Mills (#notsponsored. #justlovethem).
What I made here were 2 four inch cakes with four layers each. You can also make just one 6 inch cake with four layers.
How to Make Kalamansi Chocolate Cake
Here are the modifications that I made to the box directions for the cake:
1/3 Almond Milk
1/3 Cup Melted Vegan Butter (Yes, I am going to say Miyoko)
2 Tablespoons Kalamansi Juice
1 Tablespoon Kalamansi Rind
I like adding in 1/3 Cup of Apple Sauce as well. It makes the cakes super moist.
The beauty of using this cake mix is that it’s made from almond flour so it’s gluten free. No need to worry about over mixing AND you can just use one bowl.
Start with mixing the wet ingredients first into the bowl and then add in the cake mix. Mix well and then divide the cake batter evenly between the cake tins.
- To make two separate cakes, use 4 four inch cake tins
- To make one layered cake, use 2 six inch cake tins
Spray each tin with coconut oil before pouring in the cake batter.
The smaller four inch cakes bake for 20 minutes. I recommend rotating at the 10 minute mark, so it bakes even.
Leave to cool in the tins for 5 minutes and then remove from the tins and cool the cakes on a wire rack. Once they are fully cool wrap each of them in plastic wrap and freeze. At least an hour or even better overnight. It makes it so much easier to frost.
Now comes the best part. Decorating. I also use pre-made Simple Mills frosting, as it’s not that sweet. Take out the layers from the freezer. Unwrap the bottom layer and cut in half. Spread some frosting on the bottom of a cake stand to act as glue then put the bottom layer on top. Scoop about 1/4 cup of frosting on the layer spreading it evenly and just over the edge. Place the layer of cake on top and repeat with the frosting. Cut the second cake in half and repeat.
Before spreading the last bit of frosting on the top take 2 paper straws and stick it right through the cake. This keeps it from slipping and sliding. Cut of any extra straw from the top and cover with frosting.
Once you get to the top you have to decide if you want to just leave it as is (refer to the all chocolate cake)
or spread some of the frosting sticking out to slightly frost the sides (refer to the vanilla frosted cake).
If you decide to have that slightly frosted look, heat up a knife by running it under hot water. Dry it with a towel and then use the flat side to just skim any frosting that is sticking out. It smooths it out and creates a nice effect.
Put the cakes in the refrigerator for an hour or more for the cake to cool.
Drips and Flair
To make that drip I mixed some Oodaalolly Chocolate and coconut oil. The coconut oil makes the chocolate nice and smooth, but will hold a drip on a cool cake. It’s super important to not do the drip until your cake is super super cool. Otherwise, you will have a chocolate drenched cake instead. You don’t want that. Have patience and you will be rewarded with drips that stop mid way.
Start in the middle by pouring a tablespoon or two in the middle of the cake. Then very very slowly start pushing the chocolate on to the side so it starts dribbling over. Do this as many times as you want.
Fruit and Herbs
Because these are small cakes you don’t need that much decor. I like using fruit and herbs as it’s all edible and creates a nice aroma. Here is what I used for these cakes. Feel free to use what you have. A little goes a long way.
- Mini Figs
- Mini Stroopwafels Cut in half
- Mint Sprigs
- Blooming Mint Flowers
- Edible Gold
- Chocolate Bars
I like to practice what I put on the top of the cake on a plate so that it’s easier to change your mind. As once the fruit hits the chocolate, it’s stuck. Play around with the placement. The higher fruit and items go in the back for added drama and then as you get to the front of the cake use smaller fruit and herbs.
There you go. A fancy Kalamansi Chocolate Cake made from a box mix and garnished with fresh fruit and herbs. Go and make someone feel special.
For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this Kalamansi Chocolate Cake I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.