This picture speaks for itself.
What more needs to be said? You have gooey chocolate mud cake, a mocha ganache, oozy rich deliciousness…. AND…. it’s all 100% VEGAN.
Cake is an important part of most people’s life and being vegan does NOT have to change this.
Ingredients: (The Cake)
125g Vegan Butter (I used Sunflower Spread)
1 1/4 cups Organic Sugar
2 Egg Replacers (available from any health food store)
2/3 cup plain flour
2/3 cup self-raising flour
1/4 cup dark cocoa
1 cup Organic Soy Milk
1/3 cup water
Ingredients (The Ganache)
200g Vegan dark chocolate
1 tablespoon Vegan butter
4 tablespoons Soy Milk
1/4 teaspoon vanilla essence
2 shots espresso
For this recipe you will need a long tin, like one used for making a loaf or banana bread.
Note: This recipe will be IDEAL if you can leave the cake overnight to cool. If you don’t have that much time – make sure you have at least a few hours.
Method: (The Cake)
1) Put on an amazing soundtrack/album to sing along to.
2) Pre-heat your oven to 180 degrees.
3) Begin by placing your vegan butter and sugar in a large mixing bowl and beat well with a wooden spoon. You can use an electric beater if you like, but my Mum bought me up the old fashioned way and we got a solid arm work out.
4) In a separate small bowl – prepare your Egg Replacer. This is done (check the packet to see if it’s different from mine) but usually by combining one teaspoon of Replacer to two tablespoons of water and mixing together. For this recipe you want 2 servings. So 2 teaspoons of Replacer and 4 tablespoons of water.
5) Add this bit-by-bit to your mixture. Beat it in gradually to prevent the mixture curdling.
6) Beat consistently until light and fluffy.
7) Sift your flours and coco together in a separate bowl and set aside.
8) Add approximately 1/3 of this sifted mixture into your mixing bowl and FOLD. If you aren’t down with baking lingo – “folding” means using your spoon to wipe the edges of your bowl and then cut through the center and repeat. Do this over and over again to “fold” the mixture together.
9) Add 1/3 of your soy milk into the mixture – fold together.
10) Add the next third of your sifted mixture – fold. Continue this process until all the soy milk and flour is added to your bowl.
11) Continue folding until your mixture is lovely, dark and smooth with absolutely no lumps.
12) Add the sneaky 1/3 cup of water to your mixture. I know this seems daft – but trust me.
13) Grease your baking tin with some vegan butter. You shouldn’t need to line the tin with baking paper, just grease it properly.
14) Add your mixture and place into the oven for approximately 50 minutes.
15) Test the cake after 50 minutes by inserting a skewer into the center. If the skewer comes out clean – the cake is ready. If not – continue baking for another five minutes or so.
16) Leave the cake to rest and cool. Ideally overnight, but at least a good few hours. To copy the picture – your cake will need to be cool enough to slice. If it’s hot or warm, it will simply fall apart. If you don’t want to wait for hours – you can leave the cake in tact, ice the top and have a “Mocha Loaf” 😉
1) Place a small saucepan with a little water on a medium heat and place a bowl over the water. The water shouldn’t touch the bottom of the bowl.
2) Put all of your chocolate (saving a few squares for garnish!) into the bowl and let it melt.
3) When your chocolate is melted – add your vegan butter and soy milk, stirring regularly to prevent curdling. Now – I’ve made this ganache a million times and sometimes it will curdle and sometimes it will not. But DO NOT DESPAIR. If your mixture starts to curdle, just stir vigorously to save it. You can add a dash more soy milk to loosen up the mixture and keep on stirring.
4) Add your two shots of espresso – combine. Your mixture should be glossy, smooth and DELICIOUS.
5) If you want to “set” the icing a bit – place it in the fridge for a few hours and it’ll sit on top of the cake like traditional icing. If you want to re-create the picture above – use it fresh and oozing!
1) Check your cake is cold.
2) Place a chopping board over your cake tin and tip upside-down carefully.
3) Remove the tin.
4) Slice your cake in half first, clean down the middle into two smaller blocks.
5) Slice both of these blocks long-ways, making four even rectangles.
6) Place one of your blocks on your serving plate/board and drizzle a bit of ganache on the very top. Add a second block and more ganache. Continue until all four blocks are assembled and add a generous drizzle of ganache on the very top.
7) Grate your remaining squares of chocolate on top.
I really hope you enjoy this recipe! You can make the same componants but choose to serve it as a traditional “cake” also – using a round tin and letting the ganache set in the fridge. So many options!
As usual – thank you SO MUCH to the phenomenal Lucas Smith Photography for making this cake look like something out of a picture book. Really – a tower of chocolate could have looked like a disaster – but he made it work 😉 Then we ate a lot of it.
Follow Lucas here: @LucasCSmith for more brilliant photos and updates.