How to Make this Super Glam Kalamansi Chocolate Cake

Desserts | Healthy Filipino | Recipes
October 21st, 2019
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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.

Fancy Cake

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.

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.

Decorating

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.

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.
Kalamansi Chocolate Cake
5 from 1 vote
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Course Dessert
Cuisine American, Filipino
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings
Author Rezel Kealoha

Ingredients

Wet Ingredients

  • 1/3 Cup Melted and Cooled Vegan Butter
  • 3 Eggs room temperature
  • 1/3 Cup Almond Milk
  • 1/3 Cup Apple Sauce
  • 2 Tablespoons Kalamansi Jice
  • 1 Tablespoon Kalamansi Rind
  • 1 Tablespoon Vanilla Paste or Extract

Dry Ingredients

  • 1 Box Simple Mills Chocolate Almond Flour Mix

Decoration

  • 1 Jar of Simple Mills Chocolate or Vanilla Frosting
  • 1/2 Cup Dark Chocolate
  • 1 Teaspoon Coconut Oil
  • 4 Mini Figs
  • 8 Mini Grapes
  • Mint Sprigs
  • Rosemary Sprigs
  • 2 Mini Stroopwafels Cut in Half
  • Gold Leaf
  • 2 Mini Chocolate Bars

Equipment

  • 2 4 inch cake tins
  • Coconut Oil Spray
  • 2 Paper Straws

Instructions

Baking

  1. Pre-Heat oven to 350 degrees F.  Spray cake tins with coconut oil spray.

  2. In a large bowl mix all the ingredients until fully incorporated.  Add in the cake mix and mix well.

  3. Divide the batter evenly between the cake tins.  Bake for 20 minutes rotating at the 10 minute mark.

  4. Leave to cool for 5 minutes in the tin then remove the cakes and leave to cool fully on a wire rack.  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.

Decorating

  1. 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.

  2. 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.

  3. 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.

  4. In a small bowl place the dark chocolate and coconut oil together.  Melt in the microwave in 10 second intervals until melted.  Mix well.

  5. Take the cooled cake out of the refrigerator.  Start in the middle by pouring a tablespoon or two of melted chocolate in the top 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.

  6. Garnish with fresh fruit, herbs, chocolate bar and the Mini Stroopwafels. 

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  • Donott MBarc

    Would this work with flax eggs instead of real eggs?

    • Rezel Kealoha

      Hi Donott, Yes it would, however the cake won’t be as tight so don’t forget to put it in the freezer to harden before decorating.

  • Donott MBarc

    Thank you for this beautiful cake recipe. It’s lovely!

    • Rezel Kealoha

      Thanks so much!

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@rezelkealoha

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