An original recipe by Sarah Tibbetts
Category: Cremes and Mousses
Makes 54 mini cakes
Difficulty: Easy


Gluten-Free Chocolate Cake:
113g hot water
35g Cocoa Powder
113g oil
50g eggs
10gg vanilla extract
160g sugar
5g baking soda
2.5g baking powder
3g fine sea salt
150g gluten free flour blend

Gluten-Free Chocolate Sablé Rounds:
240g butter (soft)
180g confectioner's sugar
4g salt
60g almond flour
100g eggs
420g gluten-free flour
50g Cocoa Powder

Chai Whipped Ganache:
250g whipping cream
17g chai tea (loose leaf)
55g corn syrup
218g Oriado 60% CouvertureE
500g ganache
500g whipping cream



Gluten-Free Chocolate Cake:
  • Combine the hot water and cocoa powder- whisk to dissolve the powder.
  • In a large bowl, combine the milk and oil and whisk. Add the cocoa water and whisk again.
  • Add the eggs, vanilla extract and sugar and whisk.
  • In a separate bowl, combine all the dry ingredients and sift.
  • Slowly add the dry ingredients to the wet mix and fold with a rubber spatula.
  • Pipe into mini silicone muffin cups and bake at 325F for 10-12 minutes or until cupcakes spring back when lightly pressed.
  • Remove from the oven and cool completely before unmolding.
  • *Note from Chefs: For the gluten free flour: choose a mix that is a one for one replacement for regular AP flour. *
Gluten-Free Chocolate Sablé Rounds:
  • Cream the butter and sugar, then add the salt, almond flour, eggs, and Cocoa Powder. Mix completely before adding the gluten-free flour.
  • Roll out between two sheets of parchment to a thickness of 2mm and freeze.
Chai Whipped Ganache:
  • Melt the Oriado 60% couverture and set aside.
  • Bring the cream to a boil and remove from the heat. Add the chai tea and infuse for 5-10 minutes.
  • Strain and rescale, adding more cream if necessary to total 250g.
  • Add the glucose and invert sugar to the infused cream and return to a boil.
  • Slowly pour the hot liquid over the melted Oridao 60% couverture in several additions, mixing well after each addition until a shiny elastic mixture has formed.
  • Use an immersion blender to perfect the emulsion.
  • Scale 500g of the ganache and add all of the cold cream in one addition, process again with the immersion blender until thoroughly combined.
  • Pour into a shallow container and allow to chill overnight to properly crystallize.

*Chefs’ note: you can use a pre-made gluten-free flour blend OR you can make your own.


200g brown rice flour
55g amaranth
2.5g xanthan gum
4g cornstarch