Chocolate Fudge Cake with Ganache and Miso-Caramel Drizzle
By Aran GoyoagaPublished on November 10, 2025
Time
1¼ hours plus 3½ hours cooling
Yield
Serves 8
Ingredients
Chocolate Cake
½ cup superfine brown rice flour ⅓ cup (1¾ ounces/50 grams) cornstarch 1 teaspoon baking powder ½ teaspoon table salt 2 ounces (57 grams) bittersweet chocolate, finely chopped¼ cup (¾ ounce/21 grams) unsweetened cocoa powder 1 cup boiling water ¾ cup packed (5¼ ounces/149 grams) dark brown sugar ¼ cup extra-virgin olive oil 2 teaspoons vanilla extractMiso Caramel
2 tablespoons canned coconut milk 1 tablespoon extra-virgin olive oil 1 teaspoon vanilla extract 1 teaspoon white miso paste¼ teaspoon table salt ½ cup (3½ ounces/99 grams) granulated sugar 2 tablespoons waterChocolate Ganache
¾ cup canned coconut milk 6 ounces bittersweet chocolate, finely chopped1 teaspoon vanilla extract ⅛ teaspoon table saltBefore You Begin
For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If your can of coconut milk has separated into a thin, watery layer and a thick, creamy layer, use a blender to quickly emulsify the two components before measuring out what you need for this recipe. You can order superfine brown rice flour from Authentic Foods or Anthony’s Goods. We don’t recommend Bob’s Red Mill stone-ground brown rice flour here—it is coarser in texture and will produce a more crumbly cake. The cake is best served at room temperature so that all the components are gooey and creamy. If you’re not interested in making this recipe gluten-free, you can substitute an equal amount of all-purpose flour. This recipe was created as part of our 2025 Thanksgiving Desserts Week. See the rest of the recipes we baked up for the occasion.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8-inch round cake pan, line with parchment paper, and grease parchment. Whisk ½ cup (2½ ounces) superfine brown rice flour, ⅓ cup (1¾ ounces) cornstarch, 1 teaspoon baking powder, and ½ teaspoon table salt together in bowl. Combine 2 ounces finely chopped bittersweet chocolate and ¼ cup (¾ ounce) unsweetened cocoa powder in large bowl. Add 1 cup boiling water, whisking until chocolate is melted. Whisk in ¾ cup packed (5¼ ounces) dark brown sugar, ¼ cup extra-virgin olive oil, and 2 teaspoons vanilla until combined. Add brown rice flour mixture and whisk until smooth and well combined (batter will be very loose). Pour into prepared pan.
- Bake until toothpick inserted into center of cake comes out clean, 28 to 30 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
- While cake cools, microwave 2 tablespoons canned coconut milk, 1 tablespoon extra-virgin olive oil, 1 teaspoon vanilla, 1 teaspoon white miso paste, and ¼ teaspoon salt in bowl until just warmed through, about 30 seconds, stirring to dissolve miso and salt. Bring ½ cup (3½ ounces) granulated sugar and 2 tablespoons water to boil in small saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 1 to 3 minutes longer.
- Off heat, whisk in coconut milk mixture (mixture will bubble and steam). Transfer to bowl and set aside until cooled, about 30 minutes. (Caramel can be refrigerated for up to 24 hours. Rewarm in microwave to loosen before serving.)
- Microwave ¾ cup canned coconut milk until hot and bubbling, 1 to 2 minutes. Pour coconut milk over 6 ounces finely chopped bittersweet chocolate in bowl and let sit for 1 minute. Add 1 teaspoon vanilla and ⅛ teaspoon salt and stir until all chocolate is melted and mixture is well combined. Refrigerate until chilled, about 15 minutes. Whisk to recombine, then return to refrigerator and chill for 5 minutes. (Ganache should be spreadable consistency. If not, return to refrigerator to chill in 5-minute increments.)
- Remove cake from pan and place right side up on serving platter. Stir ganache to loosen slightly, then dollop evenly over top of cake. Spread into even layer, using spatula to create attractive swirls to catch caramel. Drizzle caramel over top (rewarming caramel in microwave if too thick), then sprinkle with ¼–½ cup toasted and skinned hazelnuts, chopped coarse, and flake sea salt, if using. Serve. (Assembled cake can be refrigerated for up to 3 days; bring to room temperature before serving.)
for the chocolate cake
for the miso caramel
for the chocolate ganache
Time
1¼ hours plus 3½ hours coolingYield
Serves 8Ingredients
Chocolate Cake
Miso Caramel
Chocolate Ganache
Ingredients
Chocolate Cake
Miso Caramel
Chocolate Ganache
Ingredients
Chocolate Cake
Miso Caramel
Chocolate Ganache
Why This Recipe Works
This super-chocolaty cake is egg-free, butter-free, and gluten-free. The secret to achieving its tender texture without wheat flour? Superfine brown rice flour. Compared to some other gluten-free flours, superfine brown rice flour’s protein content is higher—about 7.5%—and its flavor is mild. It gave the cake structure without imparting any distinctive flavor. We whisked it with cornstarch—a natural gluten-free binder—plus some baking powder for lift. Then we added that to a combination of bittersweet chocolate, unsweetened cocoa powder, and boiling water. Once that mixture was smooth, we whisked in dark brown sugar, extra-virgin olive oil, and vanilla extract. As the loose batter baked, the moisture hydrated the gluten-free flours and turned to steam, encouraging rise. After letting the cake cool, we topped it with a layer of coconut-miso caramel and coarsely chopped toasted hazelnuts for creaminess and crunch.
Before You Begin
For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If your can of coconut milk has separated into a thin, watery layer and a thick, creamy layer, use a blender to quickly emulsify the two components before measuring out what you need for this recipe. You can order superfine brown rice flour from Authentic Foods or Anthony’s Goods. We don’t recommend Bob’s Red Mill stone-ground brown rice flour here—it is coarser in texture and will produce a more crumbly cake. The cake is best served at room temperature so that all the components are gooey and creamy. If you’re not interested in making this recipe gluten-free, you can substitute an equal amount of all-purpose flour. This recipe was created as part of our 2025 Thanksgiving Desserts Week. See the rest of the recipes we baked up for the occasion.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8-inch round cake pan, line with parchment paper, and grease parchment. Whisk ½ cup (2½ ounces) superfine brown rice flour, ⅓ cup (1¾ ounces) cornstarch, 1 teaspoon baking powder, and ½ teaspoon table salt together in bowl. Combine 2 ounces finely chopped bittersweet chocolate and ¼ cup (¾ ounce) unsweetened cocoa powder in large bowl. Add 1 cup boiling water, whisking until chocolate is melted. Whisk in ¾ cup packed (5¼ ounces) dark brown sugar, ¼ cup extra-virgin olive oil, and 2 teaspoons vanilla until combined. Add brown rice flour mixture and whisk until smooth and well combined (batter will be very loose). Pour into prepared pan.
- Bake until toothpick inserted into center of cake comes out clean, 28 to 30 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
- While cake cools, microwave 2 tablespoons canned coconut milk, 1 tablespoon extra-virgin olive oil, 1 teaspoon vanilla, 1 teaspoon white miso paste, and ¼ teaspoon salt in bowl until just warmed through, about 30 seconds, stirring to dissolve miso and salt. Bring ½ cup (3½ ounces) granulated sugar and 2 tablespoons water to boil in small saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 1 to 3 minutes longer.
- Off heat, whisk in coconut milk mixture (mixture will bubble and steam). Transfer to bowl and set aside until cooled, about 30 minutes. (Caramel can be refrigerated for up to 24 hours. Rewarm in microwave to loosen before serving.)
- Microwave ¾ cup canned coconut milk until hot and bubbling, 1 to 2 minutes. Pour coconut milk over 6 ounces finely chopped bittersweet chocolate in bowl and let sit for 1 minute. Add 1 teaspoon vanilla and ⅛ teaspoon salt and stir until all chocolate is melted and mixture is well combined. Refrigerate until chilled, about 15 minutes. Whisk to recombine, then return to refrigerator and chill for 5 minutes. (Ganache should be spreadable consistency. If not, return to refrigerator to chill in 5-minute increments.)
- Remove cake from pan and place right side up on serving platter. Stir ganache to loosen slightly, then dollop evenly over top of cake. Spread into even layer, using spatula to create attractive swirls to catch caramel. Drizzle caramel over top (rewarming caramel in microwave if too thick), then sprinkle with ¼–½ cup toasted and skinned hazelnuts, chopped coarse, and flake sea salt, if using. Serve. (Assembled cake can be refrigerated for up to 3 days; bring to room temperature before serving.)
for the chocolate cake
for the miso caramel
for the chocolate ganache
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