Double chocolate ganache birthday cake | Vegan

Looking for a chocolate cake recipe that isn’t based on dates, coconut and avocado? Or looking for a chocolate cake recipe that i can guarantee you won’t turn out dry?

Well then this is the cake for you.ย 

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A brownie-fudge base and a truffle/ganache filling with a tiny bit of rum for that extra kick. But that is entirely optional and would taste amazing without the liquor.

This cake was the result of mixing two good ideas into one. As it was a birthday cake for my mum i didn’t want to make a super simple chocolate cake, but neither did i want to go full on 4 layers with extra filling and toppings like i have in the past. So this cake idea seemed like a good middle ground. Not to mention, easy to throw together meaning that you really don’t need any baking or cooking skills to make this cake.

Also this cake would be a great addition to the new years eve celebrations or dinner ๐Ÿ™‚ And a good way to impress non vegans with some amazing vegan cake!

So if you have the ingredients at home, or just want to try this cake… then give this recipe a go!

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Also note, you can change the cake base to something else if you don’t want the chocolate cake as the base. Example crush some digestives, add melted margarine and press into the base of your cake form, that will give this cake a bit more crunch.

Changes:

If you want more pear taste you could try adding c.a 30ml of the pear juice from the concentrated pears into the mix. But note, don’t add too much as there is risk that the mix won’t firm up in the fridge then.

You can add frozen – or fresh – raspberries straight to the chocolate mix to add more raspberry flavour.

You can opt for lighter or darker chocolate, but then of course the sweetness will change and if you go for very dark chocolate the cake will taste more bitter. But if you go for a very sweet milk or white chocolate you may want to cut back on a little sugar in the base or skip the vanilla sugar.

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Cake recipe:

Serves 12.

30 minutes prep, 30 minutes cook, 2+ hours to chill

Ingredients:

Base:

  • 150 g margarine
  • 100 g vegan chocolate – light or dark
  • 180g all purpose flour
  • 190g sugar
  • 1 tsp vanilla sugar
  • Pinch of salt
  • 50g cacao or around 3tbsp
  • 150ml plantbased milk – go for soya or oat

Cake filling – ganache

100 g margarine
250 ml whisking cream, e.g oat or soya
400 g dark chocolate
1 tablespoon icing sugar
1 teaspoon vanilla sugar
1 tablespoon light rum, can be excluded

Topping
1 can of preserved pears
1 box, 100 g, raspberry

 

How to:

Make the base:

Preheat the oven to 175 ยฐ C.
Grease a cake form with some margarine – or place parchment paper around the cake form.
Melt the margarine in a saucepan and remove from the stove. Chop the chocolate into small pieces and add into the melted margarine. Let the chocolate melt, mixing when necessary.
In a baking bowl, mix flour, sugar, vanilla sugar and salt in a bowl and sift in the cocoa. Mix until the dry ingredients are fully combined with no clumps.

Pour the margarine and chocolate mixture into the dry ingredients and add the plantbased milk. Mix until it’s a smooth batter. Pour the batter into the cake form.

Bake in the middle of the oven for about 20-25ย  minutes. The cake will firm up when it cools down.

Allow to cool down for 20 minutes before placing in the freezer for 30 minutes.

Filling:

Begin by boiling the margarine and cream in a saucepan (the same saucepan), takes around 3-5 minutes. Meanwhile, chop the dark chocolate into small pieces and place in a bowl.

When the mararine has melted and the cream is boiling, pour it over the chocolate.

Let stand for 1 minute before mixing until you get a smoothchocolate batter.

Add the icing sugar, vanilla sugar and rum into the mix.

Once the cake base has cooled properly (after being in the freezer) pour the chocolate on top of the base and place in the freezer for around 45 minutes to firm up before placing in the fridge for at least 90 minutes before serving.

*Don’t forget to set a timer so you don’t end up forgetting the cake in the freezer!*

Before serving, add some canned pears and raspberries on top!

This cake tastes almost better a day later, so you can make this cake in advance – just don’t top with the pears or raspberries until it is serving time.

 

I highly recommend you give this cake aย  go if you like chocolate.

If you do try this cake, let me know what you think down in the comments below… or let me know on my Instagram (itsahealthylifestyle)

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