Vegan chocolate cake 🍫
With recipe 📌
Vegan chocolate cake with cocoa, espresso powder and fresh berries is moist and creamy. The chocolate bases are filled with a delicious ganache.
INGREDIENTS
FOR THE DOUGH
250 g wheat flour or spelt flour (type 405 or 630)
50 g baking cocoa
3 tsp espresso powder
120 g sugar
1 packet of vanilla sugar
2 tsp baking powder
1 pinch of salt
300 ml mineral water (with a lot of carbonation)
90 ml neutral cooking oil (e.g. rapeseed oil)
A little fat for the mold
FOR THE GANACHE
600 g vegan whipped cream
400 g dark chocolate
FOR THE DECORATION
100 g fresh berries (e.g. blueberries and blackberries)
1 tbsp chocolate shavings
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Lightly grease a springform pan (ø 26 cm).
2nd step
For the dough, mix the flour, cocoa, espresso powder, sugar, vanilla sugar, baking powder and salt. Add the mineral water and oil and quickly mix everything with a whisk to form a smooth dough. Pour into the prepared springform pan and bake in the preheated oven for approx. 20-25 minutes. Allow to cool completely.
3rd step
For the ganache, chop the chocolate coating into small pieces and put it in a bowl. Put the vegan whipped cream in a saucepan and heat until it starts to form bubbles and rise. Remove from the heat and pour over the chocolate. Allow to rest for 5 minutes.
4th step
Use a spatula to mix the melted chocolate and cream. Mix until no more white streaks are visible and a smooth chocolate mixture has formed. Refrigerate the ganache for at least 2 hours.
Step 5
Halve the cooled chocolate base horizontally to create 2 cake bases. Beat the cooled ganache with the whisk of the hand mixer until light and creamy.
